2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1
1/4 teaspoons baking powder
1
teaspoon baking soda
1
1/4 teaspoons ground cinnamon
1/2
teaspoon ground nutmeg (I used half fresh grated and half dry)
1/8
teaspoon ground cloves
1/2
teaspoon table salt
1
1/2 cups or canola oil
1
1/2 cups granulated sugar (10 ½ ounces)
1/2
cup light brown sugar packed (3 ½ ounces)
4
large eggs, room temperature
1
pound medium carrots (6 to 7 carrots), peeled and grated
1
cup walnuts, chopped
Frosting:
8
ounces cream cheese softened
5
tablespoons unsalted butter softened
1
teaspoon vanilla extract
1
box confectioners' sugar
Adjust
oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch
baking pan with nonstick cooking spray. Whisk
together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt
in a large bowl; set aside. In a large
bowl whisk together eggs, granulated and brown sugars until frothy and sugars
are mostly dissolved. Continue to whisk
slowly adding the oil in a slow steady stream, just until combined and
emulsified. Next whisk in the flour
mixture until just incorporated. Stir in
the carrots and nuts. Pour into prepared
pan and bake until toothpick or skewer inserted into center of cake comes out
clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool and then frost.
FOR
THE CREAM CHEESE FROSTING: Beat cream
cheese, butter, and vanilla until light and fluffy. Scrapping with a rubber spatula as needed. Add
confectioners' sugar and beat until smooth.
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