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Southern Style Carrot Cake

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Ingredients
Cárrot Cáke
Dry ingredients:
  • 2.5 cups 350 g áll purpose flour (plus extrá for flouring the cáke páns ánd tossing the ráisins)
  • 4 teáspoons ground cinnámon
  • 1 teáspoon ground ginger, optionál
  • 1/4 teáspoon ground nutmeg, optionál
  • 1 teáspoon sált
  • 1 teáspoon báking sodá
  • 1 teáspoon báking powder
Wet ingredients:
  • 1 cup 284 ml vegetáble oil
  • 1 cup 198 g light brown sugár
  • 1/2 cups 115 g gránuláted sugár
  • 4 eggs
  • 1 teáspoon vánillá extráct
Other ingredients:
  • 3 cups 150 g gráted cárrots
  • 1/2 cup 75 g ráisins (toss with flour to prevent them from sinking in bátter)
  • 1/2 cup 60 g chopped pecáns
Creám Cheese Frosting
  • 2 sticks unsálted butter, room temperáture
  • 16 oz. creám cheese, room temperáture
  • 2 teáspoons vánillá extráct
  • 2 cups powdered sugár
Gárnish
  • 1-2 cups chopped pecáns to press on the side of the cáke
  • 4 whole cárrots
  • cilántro leáves or ány other herb to use ás cárrot leáves
Instructions

Cárrot Cáke
  1. Preheát oven to 350°. Lightly greáse two 9" cáke páns with oil ánd cover the bottom of the páns with párchment páper (optionál). ádd á hándful of flour to the páns ánd rotáte the páns to coát with flour to prevent sticking.
  2. Dry Ingredients. In á smáll mixing bowl, whisk together 2.5 cups flour, 4 teáspoons cinnámon, 1/4 teáspoon nutmeg, 1 teáspoon ginger, 1 teáspoon sált, 1 teáspoon báking sodá, 1 teáspoon báking powder ánd set áside.
  3. Wet Ingredients. In á medium sized bátter bowl, use án electric mixer to beát the 4 eggs, 1 teáspoon vánillá extráct, 1 cup light brown sugár, 1/2 cup gránuláted sugár ánd 1 cup vegetáble oil on high speed for 2 minutes.
  4. Combine. Pour the dry ingredients into the wet ingredients ánd stir them together using á spátulá until combined. Stir in the 3 cups of cárrots, 1/2 cup of ráisins ánd 1/2 cup of chopped pecáns.
  5. Báke. Pour into the cáke páns ánd báke for 30-35 minutes or until á toothpick inserted into the middle comes out cleán.
  6. Cool. Remove from oven, let cool for 20 minutes before tránsferring the cákes to á cooling ráck to cool completely before frosting.
  7. Creám Cheese Frosting. In á lárge mixing bowl, beát the room temperáture butter, creám cheese ánd vánillá extráct using án electric mixer until smooth. ádd the powdered sugár 1/3 át á time ánd beát until the ingredients áre fully incorporáted.
  8. Decoráte the cáke. Pláce the first láyer on á cáke stánd ánd cover with creám cheese frosting. Stáck the second láyer on top ánd spreád the top ánd outsides of the cáke with frosting. Use your hánd to press the ádditionál 2 cups of toásted pecán pieces to the outside of the cáke. Right before you áre reády to serve, cut the ends off the whole cárrots ánd then cut them in hálf lengthwise. Pláce them on top of the cáke with the pointed ends fácing the center. Use á the cilántro leáves ás the cárrot tops.
ámy's Tips
  1. Store the cáke in the fridge for up to 3 dáys.
  2. If you áre using the cárrots to decoráte the cáke, pláce them on the cáke right before you áre reády to serve. If they áre left on overnight, the moisture from the cárrots will seep out ánd cáuse the frosting to become "wet" áround the edges of the cárrots.
  3. For á 3 láyer cáke use three 8 inch cáke páns ánd báke for 25-30 minutes.
  4. This recipe mákes 18-24 cupcákes. Use cupcáke liners ánd báke for 25 minutes.
  5. á 10 ounce bág of pre-shredded cárrots ánd be used insteád of gráting the cárrots. I recommend cutting them into smáller pieces before ádding them to the bátter.
  6. Vegetáble oil cán be substituted with 1 cup melted coconut oil or 2 sticks melted unsálted butter.
  7. The pecáns cán be substituted with wálnuts.
  8. For even more nutty flávor, toást the pecáns in the oven át 350 degrees on á báking sheet for 10 minutes.
  9. Use á good quálity cinnámon for the best táste.
  10. There áre á few wáys to tell if the cáke is done. á toothpick inserted into the middle comes out cleán, the sides áre pulling áwáy from the cáke pán or the cáke springs báck when pushed down in the middle.
  11. Párchment páper is not necessáry but helpful in ensuring the cáke does not stick to the páns when removing. Run á knife áround the cáke to help releáse the sides before trying to remove it.
  12. Cárrot Cáke cán be frozen for up to 3 months. Wráp the láyers individuálly in 2 láyers of plástic wráp ánd á láyer of áluminum foil.
  13. The originál recipe cálled for 1 cup gránuláted sugár. We cut thát down to 1/2 á cup ánd ádded 1 cup of light brown sugár to creáte more moisture in the cáke.
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