Carrot Cake

Carrot Cake
Charles Masters
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preparation
30
minutes
cooking
120
minutes
Serves 10 (makes 1 cake)

Ingredients

1/2
cup
unsalted butter, melted, plus more for the pans
2
cups
all-purpose flour, spooned and leveled, plus more for the pans
1 1/2
cups
sugar
2
teaspoons
baking soda
2
teaspoons
baking powder
2
teaspoons
pumpkin pie spice
1
teaspoon
kosher salt
3/4
cup
sour cream
3
large eggs, lightly beaten
1
pound
carrots, grated (3 cups)
1
cup
chopped pecans, plus more for garnish
1/2
cup
raisins
1
recipe Cream Cheese Frosting

Directions

  1. Heat oven to 350° F. Butter two 8-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Make a well in the center of the flour mixture. Place the butter, sour cream, and eggs in the well. Whisk together, then gradually incorporate the dry ingredients (the batter will be thick). Fold in the carrots, pecans, and raisins.
  3. Transfer the batter to the prepared pans and bake, rotating pans halfway through, until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
  4. Invert one of the cooled cakes on a serving plate and spread with 1 cup of the frosting. Top with the remaining cake. Spread the top and sides with the remaining frosting. Sprinkle with pecans.

 

Kristin Evans Dittami
September 2012

Nutritional Information

  • Per Serving
  • Calories 806
  • Fat 40 g
  • Sat Fat 20 g
  • Cholesterol 149 mg
  • Sodium 680 mg
  • Protein 9 g
  • Carbohydrate 108 g
  • Sugar 82 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 95 mg
What does this mean? See Nutrition 101.

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