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    You are in: Home / Recipes / Gigi's Carrot Cake by Emeril Lagasse Recipe
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    Gigi's Carrot Cake by Emeril Lagasse

    Gigi's Carrot Cake by Emeril Lagasse. Photo by CookieChef

    1/1 Photo of Gigi's Carrot Cake by Emeril Lagasse

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    35 mins

    45 mins

    Happy_Housewife's Note:

    I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of foodnetwork.com

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    Ingredients:

    Serves: 8-10

    Yield:

    cake

    Units: US | Metric

    Pecan Cream Cheese Icing

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Butter 3 (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, and mix well.
    3. 3
      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 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 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.
    4. 4
      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.
    5. 5
      When the cake is cool, place 1 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.

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    Ratings & Reviews:

    • on December 29, 2014

      My son made this cake, froze it and traveled with it from Atlanta to my home in the Florida Panhandle. I froze it cause I had enough desserts for Thanksgiving. I took it out later, and when I put my fork in it I knew it was going to be beyond Wonderful. Wow. The best ever, and I am going to bake the receipe today.<br/><br/>Thank you

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2014

      55

      Every time I have made this cake people say it is the best carrot cake they have ever had. The toasted pecans and unsalted butter really give this a great taste.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2014

      55

    Read All Reviews (6)

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    Nutritional Facts for Gigi's Carrot Cake by Emeril Lagasse

    Serving Size: 1 (262 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1292.8
     
    Calories from Fat 719
    55%
    Total Fat 79.9 g
    122%
    Saturated Fat 38.8 g
    194%
    Cholesterol 262.7 mg
    87%
    Sodium 760.5 mg
    31%
    Total Carbohydrate 139.6 g
    46%
    Dietary Fiber 4.9 g
    19%
    Sugars 108.9 g
    435%
    Protein 11.9 g
    23%

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