Nathalie's Traditional Carrot Cake
Recipe: #43550
September 01, 2024
Categories: Desserts, Cakes, Layer, Carrot, Birthday, Christmas Easter, Thanksgiving, Oven Bake, Buttermilk, Butter/Margarine, more
"As Nathalie Dupree mentions in her "Southern Memories" cookbook: During a stint as dessert chef for a restaurant, I made four carrot cakes a day. I kept trying different recipes to break the monotony, and I still know them all by heart. Thank goodness for food processors. I used to grate the carrots by hand, which was an onerous task for cake making."
Original is 10-12 servings
Ingredients
-
-
-
-
-
- CREAM CHEESE FROSTING
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (335 g)
- Calories 1018.6
- Total Fat - 51.6 g
- Saturated Fat - 16.6 g
- Cholesterol - 402.5 mg
- Sodium - 801 mg
- Total Carbohydrate - 119.8 g
- Dietary Fiber - 5 g
- Sugars - 94.1 g
- Protein - 24.5 g
- Calcium - 330.7 mg
- Iron - 3.3 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350-degrees Fahrenheit.
Step 2
Sift together the flours, baking soda, cinnamon, salt, nutmeg, and ginger onto a sheet of wax paper. Mix the sugars together in a large bowl, then stir in the buttermilk, oil, eggs, and vanilla. Pour in the flour mixture, carrots, nuts, coconut, and raisins (or currants), stirring just until well blended.
Step 3
Grease and flour three 9-inch round cake pans. Cut rounds of wax paper to fit the bottom of the pans, grease and flour the rounds, and add them to the pans.
Step 4
Pour the batter into the cake pans and bake until a wooden toothpick inserted in the center come out clean, about 30 minutes. Cool in the pans; 10 minutes. Then loosen the cake layers from the edges of the pans and invert onto wire racks. Peel off the wax paper and cool completely. The cake can be made 1 - 2 days ahead or frozen.
FROSTING:
Step 5
Beat the butter and cream cheese together in a medium bowl until light. Add the confectioners sugar, orange peel, and vanilla extract; mixing well.
Step 6
Spread the frosting between layers and on top of the sides of the cake. Cover and refrigerate overnight before serving. Decorate with pecan halves.
Tips
No special items needed.
0 Reviews
You'll Also Love
