Edna Lewiss Carrot Cake Recipes
GIGI'S CARROT CAKE BY EMERIL LAGASSE
I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of foodnetwork.com
Provided by Happy_Housewife
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
- Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
- For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
- When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.
Nutrition Facts : Calories 1292.8, Fat 79.9, SaturatedFat 38.8, Cholesterol 262.8, Sodium 760.6, Carbohydrate 139.6, Fiber 4.9, Sugar 108.9, Protein 11.9
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