Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting

Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting
Photo by Scott Phillips

Ingredients

  • 2 cups (9 oz.) unbleached all-purpose flour; more for the pans
  • 1-¾ tsp. baking soda
  • 2 cups packed light brown sugar
  • ¾ tsp. table salt
  • 12 oz. (1-½ cups) unsalted butter, softened
  • 1 lb. (4 cups) confectioners’ sugar
  • 4 large eggs
  • + 11 more ingredients
    • 4 tsp. pure vanilla extract
    • ½ cup raisins
    • ¾ cup chopped walnuts, toasted
    • 1 cup canola, corn, or vegetable oil; more for the pans
    • ¾ tsp. ground ginger
    • 2-½ cups (8-¾ oz.) lightly packed, finely grated carrots
    • ¾ tsp. ground nutmeg
    • ¾ tsp. table salt
    • 1 lb. cream cheese, softened
    • 2 tsp. ground cinnamon
    • 1-½ tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour the sides of two 9x2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment.In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a...

View full recipe at Fine Cooking

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