Decadent Carrot Cake

I love carrot cake! My favorite part of the cake has to be the icing, I hate when you get a overly sweet icing on a cake, it ends up throwing the flavor balance off. This icing isn’t too sweet and it complements the moist cake perfectly! I guarantee that this cake won’t last long in your house. If you have extra frosting leftover, feel free to serve it with fresh berries for a healthy dessert.

IngredientsDecadent Carrot Cake
Butter for the pans
3 cups cake flour, a bit extra to flour the plans
1.5 cup sugar
1 cup brown sugar
2.5 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon nutmeg
1.5 teaspoon salt
4 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup crushed pineapple
4 cups carrots, grated
1 1/2 cup raisins in 1/2 cup warm rum (remove the raisins from the rum)
1 1/2 cups chopped pecans, optional

Frosting Ingredients
3 (8-ounce) packages of cream cheese, room temperature
1 cup unsalted butter, room temperature
24 ounces of powdered sugar
1 tablespoon vanilla extract
1 1/2 cup chopped pecans

Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans and line the bottom of the pans with parchment paper. The parchment paper will ensure the cakes do not stick to the pans.In a large bowl, combine flour, sugars, baking soda, cinnamon, nutmeg and salt.

In another bowl, add the wet ingredients together (eggs, vegetable oil, vanilla extract, buttermilk and crushed pineapple) and whisk.

Using a hand mixer, blend the wet ingredients into the dry ingredients until combined. Add the carrots, raisins and pecans to the mixture and fold the ingredients in.

Pour into the three cake pans. Bake for approximately 40-45 minutes.

Remove from oven and cool for 5 minutes. Remove the cakes from the pans and place them on waxed paper  to cool. Make sure the cakes have completely cooled before you attempt to frost them.

Frosting Directions
Add all ingredients except for the nuts, to a large bowl and beat with a hand mixer on high until the mixture becomes fluffy. Stir in the nuts.

Generously frost the three individual cakes with the frosting and then stack one on top of the other. and frost the sides to ensure it is seamless.

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