Carrot Cake with Cream Cheese Frosting
- 1 cup walnuts, lightly toasted
- 1 pound carrots, peeled (to yield 3 cups shredded)
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup packed golden or dark brown sugar
- 3/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 12 ounces cream cheese, softened
- 1/2 cup butter, softened
- 5 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Dash salt
Preheat oven to 350°F. Coat three 9-inch round cake pans with cooking spray. Lightly flour each pan, tapping out excess.
Fit SaladShooter® slicer/shredder with Slice Cone. Slice 1/2 cup walnuts into a small bowl; reserve for cake. Fit SaladShooter® with Shred Cone. Shred 1/2 cup walnuts in a small bowl; reserve for garnish.
Shred carrots into medium bowl; measure carrots leaving in bowl only 3 cups. Pour buttermilk over carrots and stir to coat; reserve and stir occasionally.
Mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Beat eggs, sugar, and brown sugar in a large bowl for 2 minutes using an electric mixer. Add oil and vanilla and continue to beat for 1 minute. Add half of flour mixture and beat just until blended. Stir in carrot mixture and reserved sliced walnuts. Add remaining flour mixture and beat until well mixed.
Pour equal amounts batter into prepared pans. Bake for 25 minutes or until toothpick inserted into center comes out clean. Remove to cooling rack and cool for 10 minutes before removing from pans. Let cakes cool completely.
Beat cream cheese and butter until creamy in a medium bowl using an electric mixer. Add powdered sugar, vanilla, and salt; beat until spreading consistency is achieved. Spread frosting between layers, and over top and sides. Garnish with reserved shredded walnuts.
Cake Variation: Prepare a 9- x 13-inch cake pan with cooking spray. Pour batter into prepared pan. Bake for 50 to 55 minutes or until toothpick comes out clean.