Carrot Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ground ginger
• 1 1/2 cups unsalted butter, softened
• 1 cup firmly packed brown sugar
• 1 cup sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup apple juice
• 1 1/2 cups peeled grated carrots (3 to 4 medium)
• 1 golden delicious apple, peeled and diced (about 1 cup)
• 1 cup finely chopped pecans
• 3 tablespoons heavy cream

Recipe

• 1 preheat oven to 350*f.
• 2 grease and lightly flour three 9 x 2 inch round cake pans, or two 9 x 5 x 3 loaf pans.
• 3 line the bottoms with waxed paper.
• 4 sift together flour, baking powder, soda, cinnamon, allspice and ginger, set aside.
• 5 in a medium bowl, cream together buttr and sugars until fluffy.
• 6 beat in the eggs, one at a time.
• 7 beat in the vanilla.
• 8 add the dry ingredients in thirds to the butter mixture, alternating with the apple juice.
• 9 beat for 45 seconds after each addition, beginning and ending with the flour mixture.
• 10 stir in carrots, apple, pecans, and cream until all ingredients are well incorporated.
• 11 divide the batter amongst prepared pans and bake for 30 to 35 minutes or until tests done.
• 12 let cake cool in pans for 10 minutes.
• 13 remove from pans and cool completely on a wire rack.
• 14 when cake has cooled, ice between the layers and then on top.
• 15 it is not necessary to ice the whole cake but you may do so.