Recipe
26 min
10 people
American
– To bake the nuts instead: Preheat oven. Line a rimmed baking sheet with parchment paper. Spread the nuts evenly on a baking pan and bake. Add the nuts and spread them in a single layer. Cook stirring occasionally for about 3-8 minutes. Once they’re brown and fragrant remove the pecans and set to the side to cool.
– Preheat the oven. Grease cake pans and line with parchment paper. – In a large bowl, sift together flour, the cinnamon, cloves, nutmeg, ginger, salt, baking powder, and baking soda. – In another large bowl, beat the granulated sugar, and butter with an electric mixer on medium speed just combined. Add the vegetable oil then the eggs one at a time. To the batter, add the carrots, pineapple, raisins and toasted pecans.
– Pour half of the cake batter into one of the prepared pans and the remaining into the other pan. Smooth the tops. Tap the pans on the counter a few times to remove air bubbles trapped in the batter. – Bake until a fork inserted in the center of a cake comes out clean with barely any crumbs. Cool on a wire rack for about until cool to the touch.
– Remove the cakes from the pans and wrap them in plastic wrap then place each into a ziploc bag and refrigerate for about an hour. See notes below. – Make the frosting: In a large bowl, beat together the softened cream cheese, butter and vanilla extract with an electric mixer on medium-low speed until smooth and fluffy.
– Add the powdered sugar, beating on low speed until combined then beat on medium high speed until the icing is smooth and creamy. – Assemble the cake: Place the cake on a cake stand or serving platter. Top with the frosting. Smooth the frosting to edges. Chill.
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