Carrot Cake made from Scratch

Published April 7, 2015 by ashleymelvin34

Cake

1 cup pecans (4 ounces)

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

1 cup vegetable oil

1/2 cup buttermilk

1 1/2 teaspoons pure vanilla extract

4 large eggs

2 cups sugar

1 pound carrots, peeled and coarsely shredded

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Frosting

2 sticks unsalted butter, softened

Two 8-ounce packages cream cheese, softened

1 tablespoon pure vanilla extract

2 cups confectioners’ sugar

Directions:

  1. Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
  2. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
  3. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
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  5. In a small bowl, whisk the oil, buttermilk and vanilla.
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  7. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
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  9. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
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  11. In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
  12. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

carrot cake

I love carrot cake but honestly it seemed like to much work to make from scratch and I was completely right way to much work but it tasted so amazing! To begin with I did not use pecans because my family does not like them. Next I have to shredded the pound of carrots by hand. It took me a half an hour and my wrist hurt so bad. Now mixing all the ingredients was easy but the carrot part was not. The cake was easy and simple of you just follow the directions.

Hope you try it!

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5 comments on “Carrot Cake made from Scratch

  • Ooohhh! Carrot Cake! That’s a bit difficult and you did it from scratch! You’re starting to gain confidence, and you’re doing an amazing job! I hope you’re enjoying your journey through baking!

    Like

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