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Carrot Cake Recipe


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     Carrot Cake

Category   Desserts - Breads
Sub Category   None

1 3/4 cup flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
1 1/4 cup brown sugar
3/4 cup vegetable oil
3 large eggs
1 tsp. vanilla
2 2/3 cup shredded carrots (4 carrots)
2/3 cup dried currants
16 T. unsalted butter, softened
3 cups powdered sugar
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 rack.
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.

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