Carrot Cake- Williams-Sonoma Cooking at Home
Unsalted butter for pans
2 C. all-purpose flour
2 t. baking soda
2 t. baking powder
2 t. ground cinnamon
1/2 t. salt
1/2 t. ground allspice
4 eggs, at room temperature
3/4 C. canola oil
3/4 C. sugar
1 C. firmly packed light brown sugar
1/2 C. buttermilk
3 C. lightly packed shredded carrots
Preheat the oven to 350 F. Butter and flour two 9-inch round cake pans and tap out the excess flour.
In a bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and allspice. In another bowl, whisk together the eggs, oil, granulated and brown sugars, and buttermilk until well blended. Stir the flour mixture into the egg mixture just until combined. Fold in the carrots. Divide the batter evenly between the prepared pans and smooth the tops of the batter with a rubber spatula.
Bake until a toothpick inserted into the centers comes out clean, about 40 min. Let cool in the pans on wire racks for 15 min. Invert onto the racks, turn right sides up, and let cool completely.
Place 1 cake layer, top side down, on a plate. Spread 1 1/4 cups of the frosting over the top. Place the second cake layer, top side down, on top. Spread the remaining frosting decoratively over the top and sides of the cake. Serve right away, or cover with a cake dome and refrigerate for up to 2 days. Bring to room temp. before serving.
Cream Cheese Frosting- Williams-Sonoma Cooking at Home
1 lb cream cheese, at room temperature
6 T. unsalted butter, at room temperature
1 1/4 C. confectioners' sugar
1 1/2 t. vanilla extract
In a large bowl, using an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth. On low speed, add the sugar and beat until smooth. Beat in vanilla.
Use immediately, or cover and refrigerate for up to 1 week, then bring to room temp. before using.
I followed both of the recipes and it made an amazing cake. However, I would recommend putting parchment paper on the cake pans because my cake stuck a LOT!
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