{"id":482,"date":"2015-10-04T12:57:18","date_gmt":"2015-10-04T12:57:18","guid":{"rendered":"http:\/\/recipes.morgeneggweb.com\/?p=482"},"modified":"2015-10-04T12:57:18","modified_gmt":"2015-10-04T12:57:18","slug":"my-perfect-carrot-cake-from-three-many-cooks","status":"publish","type":"post","link":"https:\/\/recipes.morgeneggweb.com\/?p=482","title":{"rendered":"My Perfect Carrot Cake (from Three Many Cooks)"},"content":{"rendered":"<div>\n<div>Ingredients<\/div>\n<ul>\n<li>For the Cake<\/li>\n<li>1 lb. carrots, peeled and cut into 1-inch pieces<\/li>\n<li>10 oz. (2 \u00bc cups) all-purpose flour<\/li>\n<li>2 tsp. baking soda<\/li>\n<li>1 tsp. table salt<\/li>\n<li>1 tsp. ground cinnamon<\/li>\n<li>\u00bd tsp. ground nutmeg<\/li>\n<li>\u00bd tsp. ground ginger<\/li>\n<li>\u00bc tsp. ground allspice<\/li>\n<li>\u00bc tsp. ground cloves<\/li>\n<li>\u00be cup pecans, toasted and coarsely chopped<\/li>\n<li>\u00bd cup dried cranberries, coarsely chopped<\/li>\n<li>4 large eggs<\/li>\n<li>1 \u00bd cups granulated sugar<\/li>\n<li>\u00bd cup packed dark brown sugar<\/li>\n<li>1 \u00bc cup vegetable oil<\/li>\n<\/ul>\n<div>For the frosting<\/div>\n<ul>\n<li>1 lb. cream cheese<\/li>\n<li>2 sticks unsalted butter<\/li>\n<li>1 Tbs. vanilla extract<\/li>\n<li>\u00bc tsp. table salt, more to taste<\/li>\n<li>2 &#8211; 3 cups confectioner\u2019s sugar (depending on your preference)<\/li>\n<\/ul>\n<\/div>\n<div>Instructions<\/div>\n<ol>\n<li>Make the Cake: Move the oven rack to middle position, and heat the oven to <strong>350\u00b0F<\/strong>. Line two 9\u201d round cake pans with parchment, spray them with nonstick cooking spray and dust with flour.<\/li>\n<li>In a food processor fitted with the steel blade, chop the carrots very finely to about the consistency of large couscous. Transfer carrots to a medium bowl and rinse the food processor bowl \u2013 you will need it again!<\/li>\n<li>In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer \u00bc cup of this mixture to a small bowl, add the cranberries and pecans, and toss to combine.<\/li>\n<li>In the food processor fitted again with the steel blade, mix the eggs and sugars until thoroughly combined. With the machine running, slowly add the oil in a steady stream until well blended. Using a silicone spatula, scrape the egg mixture into the dry ingredients and stir gently to combine. Add the carrots and the cranberry\/nut mixture; stir to combine.<\/li>\n<li>Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 40 &#8211; 45 minutes. Let the pans cool on a rack to room temperature before inverting them to remove the cakes. Allow cakes to cool completely before frosting.<\/li>\n<li>Make the Frosting: In a stand mixer fitted with the whisk attachment (or a hand mixer), whip together the cream cheese and butter. Add the vanilla and salt. One cup at a time, add the confectioner\u2019s sugar until you reach your desire sweetness, and continue whipping until the frosting is light and airy.<\/li>\n<li>Assemble the Cake: Put a small dollop of icing in the center of a large, flat serving plate (this helps glue the cake to the plate.) Place one cake upside down on the plate. Using a butter knife or offset metal spatula, evenly spread about 1 cup of the frosting over the top of the first cake. Top with the remaining cake layer, right side up. Spread the entire cake with the remaining frosting.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the Cake 1 lb. carrots, peeled and cut into 1-inch pieces 10 oz. (2 \u00bc cups) all-purpose flour 2 tsp. baking soda 1 tsp. table salt 1 tsp. ground cinnamon \u00bd tsp. ground nutmeg \u00bd tsp. ground ginger \u00bc tsp. ground allspice \u00bc tsp. ground cloves \u00be cup pecans, toasted and coarsely chopped [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/482"}],"collection":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=482"}],"version-history":[{"count":1,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/482\/revisions"}],"predecessor-version":[{"id":483,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/482\/revisions\/483"}],"wp:attachment":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}