Brandee’s Carrot Cake
2 cups all-purpose flour
1 teaspoon Kosher salt
2 teaspoons baking soda
1 tablespoon ground
1 teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
1 cup light brown sugar
1 cup granulated sugar
1 1/4 cups canola oil
1 tablespoon pure vanilla extract
3 cups chopped matchstick carrots
1 cup chopped walnuts
1 cup raisins
Preheat oven to 350 degrees F.
Spray 2, 9in round cake pans with cooking spray. Cut wax paper to fit the inner circle. I use the cooking spray around the rim as a guide. Line the bottom with the wax paper circle and spray lightly with the cooking spray.
In a bowl mix together flour, salt, baking soda and all five spices. Whisk together until well combined. Set aside. In another bowl mix the raisins and walnuts. Sprinkle 2 tablespoons of the flour mixture over the nuts and raisins. Set aside.
In a large bowl or counter top mixer add the sugars and oil and mix on medium speed. Add the eggs one at a time. Mix until smooth. Chop the matchstick size carrots roughly and add to the mix. Slowly incorporate the flour/spice mixture. Leave the mixer running and slowly incorporate the chopped walnuts and the raisins.
Divide batter evenly into the two prepared pans. Lift the pans and drop on the countertop to allow air bubbles to rise to the top. Bake for 35-45 minutes until toothpick comes out clean.
Allow cakes to cool in the pans for 15 minutes. Turn the cakes out and wrap with aluminum foil. Allow them to cool completely.
Cream Cheese Frosting
2 8oz blocks of cream cheese softened
1 stick room temperature butter
3-4 tablespoons heavy whipping cream
4 ½ cups confections powdered sugar
1 teaspoon pure vanilla extract
Cream together butter and softened cream cheese. Slowly incorporate sugar a little at a time. Add vanilla. Add the whipping cream a tablespoon at a time until desired consistency is achieved.
Place cooled cake on cake plate or board. Add a layer of frosting and top with second cake. Frost cake top and work down the edges and around the cake.
Now, I decorate this cake with two cups of pecans. I chop the ones that I put on the sides of the cake a little finer than the top. The top I leave larger pieces and a few whole halves.
This is MY favorite cake, and the one that I talked about when we did cakes the first time on Share a Spoon. This is the cake recipe that people have begged for, and tried to replicate. I hope you enjoy and give it a try. It’s not a quick fix, and it’s a little work, but it’s TOTALLY worth the effort!
Now it's your turn to share your favorite birthday dish. I don't care if it's cake or not, just share what you have to have on your birthday!