Carrot Cake with Cream Cheese Frosting

The BEST spiced carrot cake topped with cream cheese frosting.

Carrot Cake with Cream Cheese Frosting

Ingredients:
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground clove
1/4 cup (1/2 a stick) unsalted butter, softened
3/4 cup canola oil
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1/2 cup milk
3 cups grated carrot (peeled)
1 cup finely chopped pineapple
3/4 cup finely chopped pecans, toasted

Frosting:
12 ounces (1&1/2 packages) cream cheese, softened
6 tablespoons unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
3 cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F. Grease and flour 3 (8-inch) cake pans, using your preferred method.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove.
In a large mixing bowl, using an electric mixer on medium speed, beat together butter, oil, brown sugar, and granulated sugar, until creamy, about 1-2 minutes. Beat in vanilla, and one egg at a time, until well combined.
Reduce mixer speed to low, and beat in flour mixture, alternating with the milk, until combined, about 1-2 minutes (always remember to scrape down the sides of your bowl). Stir in carrot, pineapple, and pecans, using a rubber spatula, until well combined.

Scrape batter evenly into prepared cake pans. Bake at 350 degrees F, for 30-35 minutes, or until golden brown, and cake springs back when pressed gently, in the center. Cool pans on a wire rack, for 10 minutes. Run a knife around outer edges, and invert cakes onto waxed/parchment paper, to cool completely.
Frost as desired.

To make the frosting, beat together cream cheese, and butter, in a large mixing bowl, using an electric mixer on medium speed, until creamy, about 1-2 minutes. Beat in vanilla, and sift in confectioners' sugar, gradually, until frosting is smooth and creamy, about 2-3 minutes (remember to scrape down the sides of your bowl).

*To toast the pecans, place in a dry skillet, over medium heat, and cook for 4-5 minutes, stirring frequently, until golden brown and fragrant.
I actually toast mine in the microwave-it's faster and easier. Just place them in a small bowl, and microwave them for 40-60 seconds, tossing every 20 seconds, or so.

Yield: 12 servings