Miki was asked to make a carrot cake for a friend's anniversary. She and I researched the basics and then did our own 'tweeking' and came up with this yummy, moist cake. We made a taster cupcake for ourselves and decided we needed to make one for us at home. I'm not a carrot cake fan but this one......yummy! Way to go Miki! Katie (mom)
1Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper (my grandmother taught me this with very moist cakes)
2In a large or kitchen aid mixer bowl, combine flour, sugar, pudding, gratted orange peal, cinnamon, baking soda,and salt.
3Add eggs, juice of orange and vegetable oil. Blend until combined.
4Add carrots and if you choose,finely chopped nuts. (Hint: if you grate the carrots early add the orange juice to them and mix in; your carrots won't turn brown while they wait
5Pour equally into 3 pans. Bake for approximately 40 minutes.
6Remove from oven and cool for 5 minutes. Remove from pans, and place on parchment paper or other separate surface to cool. Allow to cool completely before frosting.
Add all ingredients into a medium bowl and beat until fluffy using a hand mixer. (Add no more than 3 cups of the powered sugar if needed, more will start to change the flavor). Spread frosting on top of each cake layer stacking as you progress. If the kitchen is warm you may need to put the cake into the refrigerator between icing each layer so they don't slide.
8Decorate the sides with the pecan halves. Serve and enjoy.