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The Best Carrot Cake

Preheat oven to 375F. Line two 8 inch round cake pans with grease and a light coat of flour. In a bowl cream together the sugar and butter. Once light and fluffy looking, add eggs one at a time. Then mix in the sour cream, fold in the shredded carrots. In a separate bowl add all the dry ingredients, including the nuts and raisins. Mix all together and make sure the nuts and raisins are coated with. . .

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Servings: 12

Prep Time: 00:30

Cook Time: 00:40

Main Ingredients

1/2 cup of softened salted butter

1 cup of brown sugar

1/2 cup of white sugar

3 large eggs

1 cup of sour cream

2 cups plus 2 tablespoons of cake flour

1 teaspoon of baking soda

3 teaspoons of cinnamon

1 teaspoon of nutmeg

1/2 teaspoon of ground ginger

3 cups of shredded carrots

1 cup of golden raisins

1/2 cup of raisins

1 cup of crushed walnits

1 cup of crushed pecans

6 pecan halves for the top of the cake

for the icing:

2 8 oz blocks of softened cream cheese

2 cups of salted butter

2 teaspoons of vanilla

8 cups of icing sugar

3 tablespoons of heavy cream

nuts for the side of the cake:

1/2 cup of crushed pecans

1/2 cup of crushed walnuts

Preparation

1Preheat oven to 375F. Line two 8 inch round cake pans with grease and a light coat of flour.

2In a bowl cream together the sugar and butter. Once light and fluffy looking, add eggs one at a time. Then mix in the sour cream, fold in the shredded carrots.

3In a separate bowl add all the dry ingredients, including the nuts and raisins. Mix all together and make sure the nuts and raisins are coated with flour because it helps them not settle to the bottom of the pan while baking.

4Add the dry ingredients to the wet ingredients. Fold all together until there are no more dry spots and everything is just wet. Evenly divide into the two prepared cake pans.

5Bake for 30 minutes in the oven or until the center springs back and is cooked through. Once done remove from the oven, run a knife around the edges and gently invert them onto a cooling rack, remove the pan and allow to cool completely. While the cakes are cooling make the icing.

6In a stand mixer add the butter and cream cheese and cream together for 3 minutes. Add half the icing sugar and 2 tablespoons of heavy creamy. Once mixed in add the rest of the icing sugar and cream, then turn the speed up to a high speed and whip together for 6 minutes.

7Once cakes are cooled cut in half width wise so you end up with four layers. On a cake stand place one piece down and add some frosting to the center and spread over. Add another layer and continue till you get to the top. Cover the whole cake with a thin layer of icing and place in the fridge for 30 minutes. This is the crumb coat. Remove the cake and finish icing it. Pipe 12 small circles on top and add the pecan halves onto every other circle.

8Take the crushed pecan pieces and walnut pieces and mix them together. Using your hands gently press them into the side of the whole cake, it will be messy and you might need to go over each spot a few times. Clean up the cake plate and then place in the fridge for 1 hour before wanting to serve.

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