Monday, January 24, 2011

Martha, Martha, Martha


I Love Martha Stewart.

No, really, I do. I religiously sported my FREE Martha tee shirt while she was *cough* at Club Fed. I absolutely adore Carrot Cake, and have tried several different recipes, but this one takes the cake,(no pun intended). My twin boys, Luke and Chase, have requested this for their last 4 birthday's. This carrot cake is dense, moist and hearty. It is paired with the most delicious cream cheese frosting I have ever tasted. This cake is a bit time consuming, lots of layers, frosting, etc...but worth every minute. I have friends that still request it. I may make this tomorrow for no reason at all!


Ingredients

Serves 10
  • 2 1/2 cups all-purpose flour, plus more for pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup water
  • 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
  • 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
  • Cream Cheese Frosting

Directions

  1. Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
  2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
  3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
  4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving.

2 comments:

  1. Hi Kim Sounds devine.....I will try! I will add that cinnamon in cream cheese frosting is also very good!
    I've got twins...boy/girl. They're in college now....it was fun while it lasted!
    RG

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  2. I made this cake Saturday for my grandmother's 90th birthday. It was FABULOUS!!! The family LOVED it! Definitely one I am keeping in my recipe file!

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