1 cup pecans or walnuts, toasted and coarsely chopped
¾ pound raw carrots (about 2½ cups finely grated)
2 cups all-purpose flour
1 teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
4 large eggs
1½ cups granulated white sugar
1 cup canola oil
2 teaspoons pure vanilla extract
Cream Cheese Frosting:
¼ cup unsalted butter
8 ounce cream cheese (I used ⅓ less fat)
2 cup confectioner’s sugar, sifted
1 teaspoon lemon zest (about one small lemon)
1 teaspoon vanilla extract
Instructions
Cake:
Preheat oven to 350F and place rack in the center of the oven. Butter or spray 9 x 2 inch cake pans and line the bottoms of the pans with a circle of parchment paper (I was out of parchment paper and had to wiggle the pans a little in order to remove the cakes, but they didn’t stick significantly.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. Set aside.
In a medium bowl whisk together the flour, baking soda, baking powder, salt and ground cinnamon. Set aside. In the bowl of an electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored, about 3-4 minutes.
Add the oil in a steady stream and then beat in vanilla extract. Add the flour mixture and beat until just incorporated. With a large rubber spatula, fold in carrots and walnuts.
Evenly divide the batter between the two prepared pans and bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about ten minutes, invert the cakes onto the wire rack, remove the pans and let cool completely before frosting.
Frosting:
In the bowl of an electric mixer (or with a hand mixer) beat the cream cheese and butter on low speed, or until just blended or with no lumps (or in my case, a few lumps that you can cleverly disguise later with walnuts). Gradually add sugar until fully incorporated and smooth. Blend in vanilla and lemon zest.
To assemble: Place one cake layer, top side down on your serving plate (or use a level or serrated knife to remove cake’s crown). Spread with about ⅓ of frosting. Gently place the other cake, top side up, onto the frosting and spread the rest over the top and sides of cake. If desired, top cake with remaining toasted walnuts or pecans.
Recipe by In Good Taste at http://ingoodtaste.kitchen/carrot-cake/