Classic Carrot Cake with Fluffy Cream Cheese Frosting
"Carrot cake, that 1970s favorite, has a new audience at luxe restaurants like Manhattan's Le Bernardin. At the Urban Farmer in Portland, Oregon, pastry chef Jodi Elliot prepares the ultimate version: moist and not too sweet...."
INGREDIENTS
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1 cup pecans (4 ounces)
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2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons baking soda
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1 teaspoon cinnamon
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1 teaspoon salt
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1 cup vegetable oil
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1/2 cup buttermilk
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1 1/2 teaspoons pure vanilla extract
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4 large eggs
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2 cups sugar
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1 pound carrots, peeled and coarsely shredded
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2 sticks unsalted butter, softened
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Two 8-ounce packages cream cheese, softened
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1 tablespoon pure vanilla extract
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2 cups confectioners' sugar
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