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I am always amazed about how I remember things and how one memory brings another one and so on… like a chain. I think the palate is a great catalyst for memories. Writing about mint juleps, memories from my Dad and my childhood came to my mind. Writing about cappuchinos memories from New York cafés came to me…
- 2 cups of all purpose flour
- 2 cups of brown sugar
- 2 Tsp . of baking powder
- ½ Tsp . of baking soda
- 1 Tsp . of ground cinnamon
- ¼ Tsp . of freshly ground nutmeg
- 4 eggs lightly beaten
- ¾ cup of vegetable oil
- 3 cups of finely shredded carrots
- 8- ounce package cream cheese
- ½ cup butter
- 2 Tsp . vanilla extract
- 5 to 6 cups of confectioner’s sugar
- ¾ cup of pecans
- Have all the ingredients at room temperature.
- Preheat the oven to 350°F.
- Grease and flour two 9-by-3-inch cake pan.
- Mix the flour, sugar, baking powder, baking soda, cinnamon and nutmeg in a mixing bowl and set aside.
- In another bowl, with a fork, mix the eggs, oil and carrots.
- Add the dry ingredients and mix well.
- Divide the batter into the previously prepared cake pans and bake 30-35 minutes, until a toothpick inserted into the center of the cakes comes out clean.
- Transfer the pans to two wire racks and let them cool for 10 minutes.
- Unmold the cakes and let them completely cool down before frosting.
- Put the pecans in a shallow baking pan, and bake them for 8 to 10 minutes, until fragrant.
- Chop the pecans and save some halves for decoration purposes.
- In a bowl, soften the cream cheese by microwaving it for 45 seconds to 1 minute.
- Add the butter and vanilla extract and beat them with an electric mixer until light and fluffy.
- Gradually add the sugar, beating well until it gets the desired consistency.
- Frost the top of one cake with cream cheese frosting and sprinkle with the chopped pecans.
- Put the other cake on top. Frost sides and top. Put some pecans halves on top.
- Refrigerate at least one hour before serving.
Thank you for saving and sharing this carrot cake recipe on Pinterest.