Carrot Cake

Ingredients

Cake Layers:

• 2 1/3 lbs raw carrots
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• 1/8 teaspoon ground cloves
• ½ cup butter softened
• 1/2 cup vegetable oil
• 1 cup light brown sugar packed
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs + 1 egg white
• 12 oz. crushed pineapple optional
• 1 ¼ cup sweetened coconut flakes optional
• ¾ cup toasted pecans optional
• ½ cup raisins optional

Frosting:

• 16 oz. cream cheese room temperature
• ¾ cup butter softened
• 10 cups powdered sugar
• 2 teaspoons vanilla extract
• ½ cup roughly chopped pecans optional for topping

Instructions

Cake Layers:

1. Peel the carrots and grate until you have 3 ½ cups carrots. Cover and set in the refrigerator.
2. Chop the remaining carrots and place in a steamer basket, or colander, and steam over boiling water until the carrots are very tender. About 15-20 minutes.
3. Put the carrots in a food processor and pulse until you have a smooth puree. Set aside to cool.
4. Preheat your oven to 350 degrees and prepare three 8- inch cake pans by rubbing generously with vegetable shortening and dust with flour and set aside.
5. In a medium bowl, add the flour, baking powder, baking soda, salt, and spices. Whisk and set aside.
6. In the bowl of a stand mixer equipped with a paddle attachment, cream the butter, vegetable oil, both sugars, and vanilla extract until light in color and fluffy.
7. Add the eggs, one at a time, and combine after each addition.
8. Add half of the dry ingredients and mix until there are no dry spots remaining.
9. Add in the carrot puree and mix until fully combined.
10. Add the remaining dry ingredients and mix until there are no dry spots remaining. Scrape the sides and bottom of the bowl to insure all the ingredients were mixed well.
11. Divide the batter evenly between the three prepared pans and gently tap on the counter to remove any air bubbles.
12. Bake for 30-32 minutes or until a toothpick inserted in the center of the cake comes out clean.
13. Remove form the oven and allow to cool in the pans for 10 minutes then invert onto a wire rack to cool completely.

Frosting:

14. In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese and butter until fluffy.
15. Add half of the powdered sugar and mix until there are no dry spots remaining. Scrape the sides and bottom of the bowl.
16. Add the vanilla extract and remaining powdered sugar and mix until just combined. Increase speed to high for 2-3 minutes until nice and fluffy.

Assembly:

17. Use a large, serrated knife to remove the domes form the top of the cakes if necessary.
18. Place the first layer of cake face down on a cake plate or stand and top with about ¾ cup frosting and smooth.
19. Repeat with the other layers of cake.
20. Once you have placed on the last layer, cover the entire outside of the cake with a thin layer of frosting. Refrigerate for 10-15 minutes.
21. Cover the cake with the remaining frosting and smooth. If you like reserve about ¾ up frosting to pipe around the top and bottom of the cake. Sprinkle with chopped pecans.
22. Refrigerate until ready to serve.
23. Keep stored in an airtight container in the refrigerator for up to three days.