CARROT CAKE POUND CAKE RECIPES

Steps:

• Preheat the oven to 300 degrees and line a large baking sheet with parchment paper. Spread the chopped pecans evenly and bake for 7-8 minutes. Set aside to cool
• Increase oven temperature to 350 degrees and grease 3 9-inch cake pans and line bottoms with parchment paper
• In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside
• In a medium bowl whisk together brown sugar, granulated sugar, oil, eggs, apple sauce, and vanilla together until combined. Keep whisking until no clumps of brown sugar are left
• Pour the wet ingredients into the dry ingredients and use a spatula or wooden spoon to fold together. There should still be a bit of flour visible
• Gently fold in 1 cup of the toasted pecans and shredded carrots until combined
• Pour the batter evenly into each of the prepared cake pans and bake in a preheated oven for 20-24 minutes until a toothpick comes out clean when inserted into the center
• Remove cake pans from oven carefully and place pans directly on a wire rack to cool completely before frosting
• Begin making the frosting by beating the cream cheese and butter in a large bowl using a hand mixer. Beat on medium-high speed for about 2 minutes until smooth
• Slowly add in the confectioners’ sugar, cream or milk, vanilla, and salt. Beat for another 30 seconds on low speed, then for 3 minutes on high speed until completely smooth (if the frosting is too thick, add a bit more milk, if it is too thin add a bit more sugar)
• To begin assembling the cake place one layer on a plate or cake stand and evenly cover the top of the layer with frosting
• Continue with the next 2 layers adding frosting in between
• Cover the entire outside with frosting. Decorate with the remaining toasted pecans and refrigerate for 15-20 minutes prior to serving

Steps:

• Preheat oven to 350 degrees
• Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.
• Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.
• In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
• With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
• Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.
• Makes 6 1/2 cups batter
• Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 inch cake