CARROT CAKE WITH VANILLA FROSTING RECIPES

Steps:

• Preheat the oven to 375 degrees . Grease three 2-by-8-inch round cake pans; line with parchment and grease the paper. Bring 4 cups water to a boil in a medium saucepan. Meanwhile, cut 1 lb. carrots crosswise 1/3-inch-thick. Using a box grater, shred the remaining 1/2 lb. carrots.
• Add the sliced carrots to the saucepan. Cook until tender, 10 to 12 minutes. Drain and rinse with cold water until cool. Using a food processor, puree until almost smooth. In a large bowl,m whisk the flour, ginger, baking powder, baking soda, cinnamon and 1/2 tsp. salt.
• Using an electric mixer, beat the butter at high sped until fluffy, about 2 minutes. Lower the speed to medium and gradually add 2 1/4 cups sugar; beat at high speed until fluffy, about 5 minutes. Beat in the whole eggs 1 at a time. Mix in 1 tsp. vanilla. At low speed, add half of the flour mixture, mixing until barely combined. Mix in the carrot puree and the remaining flour mixture. Fold in the shredded carrot.
• Divide the batter among the pans; smooth the tops. Bake until springy in the center, about 25 minutes. let the layers cool in the pans for 10 minutes, then turn out onto racks and let cool completely before removing the parchment.
• Make the frosting:
• In a large metal bowl, combine the egg whites, cream of tartar and the remaining 1 1/2 cups sugar and 1/4 tsp. salt; stir in 1/2 cup cold water. Set the bowl over a large saucepan filled with simmering water and beat with an electric mixer at high speed until stiff, 5 to 7 minutes. Remove the bowl from the heat; beat in the remaining 2 tsp. vanilla. Continue beating until the frosting cools, about 3 minutes.
• Place a cake layer right side up on a platter. Spread with a generous cup of frosting. Repeat with the remaining layers, frosting the top and sides of the cake with the remaining frosting. To serve, cut with a serrated knife, using a sawing motion.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour two 9-inch round cake pans.
• Whisk flour, cinnamon, baking soda, nutmeg, allspice, and salt together in a medium bowl.
• Whisk brown sugar, oil, applesauce, and white sugar together in a separate bowl. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula and scrape the sides and bottom of the bowl. Add dry ingredients in 3 parts, gently stirring until incorporated and batter is smooth. Stir in carrots and raisins. Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until the tops of the cakes spring back when lightly touched and a toothpick inserted in the centers comes out clean, 30 to 40 minutes. Remove from the oven and cool in the pans for 15 minutes before turning out onto cooling racks to cool completely, about 30 minutes. If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• While the cake is cooling, prepare the frosting. Melt butter in a skillet over medium-low heat. Cook, stirring occasionally until lightly browned, about 10 minutes.
• Transfer browned butter to a bowl. Add cream cheese and vanilla and beat with an electric mixer until smooth. Mix in cinnamon, cardamom, ginger, nutmeg, and allspice. Add powdered sugar, 1 cup at a time until desired taste and consistency.
• Frost cooled cake with cream cheese frosting and toasted pecans.