Classic Carrot Cake with Fluffy Cream Cheese Frosting
Carrot cake, that 1970s favorite, had a newer audience at luxe restaurants like Manhattan's Le Bernardin in 2013, when pastry chef Jodi Elliot served the ultimate version.
Ingreadient :
Cake
- Butter, for greasing the pans
- 2 cups pecans (8 ounces), divided
- 2 cups all-purpose flour, plus more for dusting the pans
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon kosher 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
Frosting
- 2 sticks unsalted butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 1 tablespoon pure vanilla extract
- 2 cups powdered sugar
Direction :
Cake
- Butter, for greasing the pans
- 2 cups pecans (8 ounces), divided
- 2 cups all-purpose flour, plus more for dusting the pans
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon kosher 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
Frosting
- 2 sticks unsalted butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 1 tablespoon pure vanilla extract
- 2 cups powdered sugar
