1/3 cup buttermilk powder (can be purchased online at King Arthur's Flour)
2 tsp. vanilla, 1/4 tsp salt
12 oz. cream cheese, cut into 12 pieces. 2 cups pecans, toasted and chopped coarse
Heat oven to 350 degrees. Grease 18x13 rimmed baking sheet,
line with parchment paper and crease parchment. Whisk flour,
baking soda, cinnamon, nutmeg, salt and cloves together.
Whisk sugar, oil, eggs and vanilla until smooth. Stir in carrots and
currants. Add flour mixture and fold mixture until just combined.
Transfer to baking sheet and smooth surface. Bake 15-18 minutes
until firm to touch. Cool in pan on wire rack for 5 min. Invert on
wire rack (do not remove parchment) and reinvert on another wire
Frosting- Using mixer, beat butter, sugar, buttermilk powder,
vanilla, and salt until smooth. Increase speed to medium-low and
add cream cheese, one piece at a time and beat another 2 minutes.
Cut cake evenly into 4 rectangles. Place on plate and frost. Press
pecans on sides of cake. Chill for at least 1 hour before serving.
0 Out of 5 from
You can add this Carrot Cake recipe to your own private DesktopCookbook.