Unbelievable Carrot Carrot

Submitted by bigmona

"This crowd-pleasing carrot cake is moist and flavorful. I adapted it from an Emeril Lagasse recipe and it has received some serious votes of approval. My husband even declared it "The Best Thing You've Ever Made"."

 

• Ready In: 1hr
• Ingredients: 23
• Yields: 1 cake
• Serves: 16

ingredients

• 1 1⁄4 cups unsalted butter, plus some for pans
• 1 1⁄2 cups granulated sugar
• 1⁄2 cup unsweetened applesauce
• 1⁄4 cup pure maple syrup
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 1 teaspoon salt
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups grated carrots
• 1 cup raisins
• 8 ounces crushed pineapple, drained
• 1 cup chopped toasted pecans

• Icing

• 12 ounces cream cheese
• 1⁄2 cup unsalted butter
• 1 1⁄2 cups confectioners' sugar
• 1⁄4 cup pure maple syrup
• 1 1⁄2 teaspoons pure vanilla extract
• 1 1⁄2 - 2 cups chopped toasted pecans

directions

1. Preheat the oven to 350 degrees F.
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, maple syrup, and apple sauce and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, clove, nutmeg and salt, and mix well.
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 pineapple and beat on medium speed until well incorporated, about 2 minutes. Fold in the raisins and 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. For the Icing: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the maple syrup, vanilla and pecans.
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.

Reviews

[Darkhunter]

Whoa, seriously good! I halved the recipe so that I had 2 thinner layers. The icing was incredible. This is now my "go to" carrot cake recipe. Thnx for sharing, bigmona. Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0