3 sticks unsalted butter
2 cups granulated sugar
2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon good vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans
Cream Cheese Icing:
2 pkgs. 8oz each cream cheese
2 sticks butter unsalted
2 (1 pound) boxes confectioners' sugar
1 teasponns pure vanilla extract
1 cup chopped pecans
Your butter and cream cheese need to be at room temperature. Put the 3 sticks of butter for cake in your mixer and save the wrappers. Use each wrapper to butter the cake pans...it is just the right amount of butter for each layer. I make 3 layers.
Preheat the oven to 350 degrees. In a large bowl of your mixer cream the butter, then add the sugar and beat until pale yellow and fluffy. In a medium bowl..combine the flour, baking soda, cinnamon, and salt and mix well.
Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pansand bake until set and cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla. I sprinkle my pecans on top but you can mix them into the frosting.
When the layers are cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with the second layer frost..and then the 3rd cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden before serving. If you live in Florida...this means...refrigerate. To serve cut into wedges and enjoy.
the candied carrots are made by cooking slowly in simple syrup until tender and dry on wire rack. Cut one carrot into thin long strips and use mint for the tops. I frost the cake then place the candied carrots and then pipe the extra icing along the bottom, top of cake. Enjoy!