Carrot Cake

Emeril and Silvia's Carrot Cake

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract

1/2 cup blonde raisins

1/2 cup pineapple tidbits

1/2 cup grated coconut
3 cups grated carrots

1 cup chopped toasted pecans

(1/2 cup each coconut and raisins, optional)

PECAN CREAM CHEESE ICING:

8 ounces cream cheese
1 stick unsalted butter
1 (-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans ( I don’t use pecans in frosting)

Preheat the oven to 350 degrees F.

Butter three (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon and salt. 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 two minutes. Fold in the nuts. Divide between the three cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 minutes 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.

It can be baked in three layers or in a 9-by-13-inch baking pan — in which case cooking time will be 40 minutes to 45 minutes.

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 and pecans.

When the cake is cool, place one cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges. (I don’t put pecans in frosting)

Yield: 1 cake, 8 to 10 servings

This cake is a favorite in our house. I don't use pecans in the frosting, only in the cake.