Rosanna's Amish Carrot Layer Cake

Rosanna's Amish Carrot Layer Cake

Christine0120 via Rosanna herself

2 1/2 cups all purpose flour

1 1/4 teaspoons ground cinnamon

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

4 large eggs at room temperature

1 1/2 cups granulated white sugar

1/2 packed cup brown sugar

1 1/2 cups vegetable oil

1LB carrots (about 5 medium) peeled and grated fine

4 cups cream cheese frosting

Preheat oven to 350 degrees, place rack in center of oven. Grease and flour two 9 inch pans and line the bottom with wax paper.

Whisk dry ingredients in a medium bowl.

In a large bowl whisk the eggs and sugars together until the sugars are mostly dissolved and the mixture is frothy. Slowly whisk in the oil, until thoroughly combined and emulsified. Slowly whisk in the dry ingredients until just incorporated. Stir in the carrots. Scrape the sides of the bowl with a rubber spatula to make sure all of the sides are clean and incorporated into the batter. Give it a final stir with the spatula and scrape into the cake pans. Smooth the tops and tap the pans on the counter to get out any air bubbles in the batter.

Bake for 25 minutes until a toothpick in the center comes outwith just a few crumbs attached.

Let the cakes cool in pans for 10 minutes. Run a small knife around the edges to loosen the cake, then flip them out onto a wire rack. Peel off the wax paper and flip the cakes right side up and let them completely cool before frosting. (About 2 hours)

Cream Cheese Frosting

Do not use low fat ingredients (results were very runny mess)

2 8 ounce packages cream cheese softened

10 tablespoons unsalted butter, cut into chunks at room temperature

2 tablespoons Sour Cream

1 1/2 teaspoons vanilla extract

1/4 tsp salt

2 cups (8 ounces) confectioners sugar

Beat the cream cheese, butter, sour cream, vanilla and salt on med high for 3 minutes. Reduce speed to medium low and slowly add confectioners sugar until incorporated. Bring speed back up to medium high and beat 4-6 minutes, until the frosting is light and fluffy.

Add 1 cup of frosting to one of the cakes, making an even layer. Then add the other layer to top. Frost the cake first with a thin layer of frosting (crumb layer) and refrigerate until layer is slightly firm. Then add the rest of the frosting so you have a nice thick covering with no crumbs.

Press toasted chopped pecans along the outsides, leaving the top with just the cream cheese frosting.

Frosting can be made up to 3 days in advance. Let frosting stand at room temperature until softened, and beat with a mixer for 2 minutes before frosting cake