Carrot Cake

Recipe: Carrot Cake
1 cup (110 grams) pecans or walnuts, toasted and coarsely chopped

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (280 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower or canola oil

2 teaspoons pure vanilla extract

Note: For a moister carrot cake, add 1/2 to 1 cup of crushed pineapple or applesauce to the batter when you add the vanilla extract. You may have to bake the cake a few minutes longer.

Method:
1) Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

2) Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

3) Peel and finely grate the carrots. Set aside.

4) In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

5) In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).

6) Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

7) Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 cups (130 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

finely grated lemon zest of one lemon

Garnish:

1 cup toasted unsweetened flaked coconut or 1/2 cup toasted and chopped walnuts or pecans (optional)

Marzipan Carrots