Gigi's Carrot Cake by Emeril Lagasse

Submitted by Happy_Housewife

"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"

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Yields: 1 cake
• Serves: 8-10

ingredients

• 1 1⁄2 cups unsalted butter, 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
• 3 cups grated carrots
• 1 cup chopped toasted pecans

• Pecan Cream Cheese Icing

• 8 ounces cream cheese
• 1⁄2 cup unsalted butter
• 1 (1 lb) box confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup 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, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, 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 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. 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. 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

[angelmarlane]

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

 

[aislynn23]

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.

 

[MPCook]

I made this the other day and was a little disappointed in how they came out. I made it into cupcakes and watched the clock and started checking for doneness at around 15-20 minutes. Although they hade great flavor they never rose enough to have that little rounded top. They were very moist and dense and the flavor was really there. Just didn't look that great. I will definitely try again though and re-review.

 

[Claire T.]

Amazing! I’ve been using this recipe for years. It’s so much better than any carrot cake I’ve ordered from a bakery or restaurant.

 

[Sonya M.]

Best carrot cake ever!!! Made with butter instead of oral!!!