Carrot Layer Cake
"Preparing this cake in a half sheet pan means that it bakes and cools in far less time than a conventional layer cake, and—cut into quarters—it produces four thin, level layers that do not require splitting or trimming before frosting. Adding extra baking soda raises the pH of the batter,… read more..."
INGREDIENTS
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1 3/4 cups (8 3/4 ounces) all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 1/2 teaspoons ground cinnamon
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3/4 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/4 teaspoon ground cloves
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1 1/4 cups (8 3/4 ounces) light brown sugar
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3/4 cup vegetable oil
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3 large eggs
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1 teaspoon vanilla extract
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2 2/3 cups shredded carrots (4 carrots)
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2/3 cups dried currants
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16 tablespoons unsalted butter, softened
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3 cups (12 ounces) confectioners' sugar
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1/3 cup buttermilk powder
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2 teaspoons vanilla extract
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1/4 teaspoon salt
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12 ounces cream cheese, chilled and cut into 12 equal pieces
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2 cups (8 ounces) pecans, toasted and chopped coarse
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Just A Pinch Sweepstakes