Carrot Cake

Created by , Paige D. Hoyt – Lewisville, TX
2nd Place–Cake Baking

Carrot cakes are a spring time classic! Enjoy this delicious recipe and be ready to {hop} on in to your spring festivities with the best dessert. Don’t forget to share a photo of your masterpiece by using #StateFairofTx

Cake Ingredients

  • 1 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground clove
  • 3 lg. eggs
  • 1/2 c. applesauce
  • 1 c. dark brown sugar
  • 1/4 c. Steen’s cane sugar
  • 3 1/2 tsp. vanilla
  • 1/2 c. browned butter
  • 1/4 c. pecan oil
  • 2 1/2 c. shredded carrots
  • 3/4 c. rum soaked currents
  • Toasted pecans

Directions

Preheat oven to 350°. Sift together dry ingredients. Mix eggs, applesauce, sugars, vanilla, butter and oil. Add carrots and currents. Combine egg mixture with flour mixture. Pour into 3 (9-inch) prepared pans and bake for 25-35 minutes.

Cream Cheese Frosting

Frosting Ingredients

  • 3 c. powdered sugar
  • 16 T. softened butter
  • 2 T. lemon juice
  • 1/4 tsp. salt
  • 12 oz. cream cheese, chilled & cut into pieces

Directions

Mix sugar, butter, lemon juice and salt together until mixed. While mixer is running add pieces of cream cheese until combined. Frost cake and press pecans onto side of cake.

Enjoy!

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