Pecan Carrot Cake

Pecan Carrot Cake

Ingredients:

2/3

Lb

Carrots, chopped

1

Cup

Water

Lb

Butter, Softened

1-1/2

Cup

Sugar

Cup

Light Brown Sugar, Firmly Packed

4

 

Eggs

1-1/2

Tsp

Baking Powder

1-1/4

Tsp

Baking Soda

Tsp

Salt

1-1/2

Tsp

Ground Cinnamon

1=1/2

Cup

Buttermilk

1

Tsp

Vanilla

1-1/2

Cup

Pecans, Finely Chopped

Citrus Cream Frosting:

8

Oz

Cream Cheese, Softened

Cup

Butter, Softened

1

Tbl

Orange Rind

1

Tbl

Orange Juice

1-1/2

Tsp

Vanilla

1

Lb

Confectioners Sugar

Directions:

Preheat oven to 350F. Grease and lightly flour a 13x9 baking pan.

Bring carrot and q cup water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until tender. Do not drain. Process carrot mixture in a blender or food processor until smooth, stopping to scrap down sides. Measure 1 cup puree, and set aside.

In a large bowl beat butter, sugar and brown sugar at medium speed until well blended. Add eggs, one at a time, beating after each addition.

In a medium bowl combine flour, baking powder, salt and cinnamon.

In a small bowl combine carrot puree, buttermilk and vanilla.

Gradually add flour mixture to butter mixture alternately with carrot mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans. Spoon batter into prepared pan. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Citrus Cream Frosting: In a medium bowl with an electric mixer, beat cream cheese, butter, orange rind and juice and vanilla. Until blended; gradually add confectioners sugar, beating until smooth.

Spread on cooled cake. Let set before serving.

**Note Batter may be divided evenly into three greased ad lightly floured 9 round cake pans. Bake at 350F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes, remove from pans and cool on wire rack. Spread Citrus Cream Frosting between layers and on top and sides of cake.

 

Yields

12 servings

 

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