Award Winning Carrot Cake

Carrot Cake

4 eggs, room temperature

2 cups light brown sugar

1 1/2 cup canola oil

1/3 cup buttermilk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon Cinnamon

1/2 teaspoon Ginger

4 cups carrots, shredded

1 cup raisins

1 cup walnuts, toasted, chopped

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Cream Cheese Icing

18 oz Cream Cheese, room temperature

3/4 cup unsalted butter, room temperature

1 1/3 cups confectioners' sugar

1 teaspoon vanilla extract

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1. Preheat oven to 350º F. Butter and flour 2 - 8-inch cake pans. Set aside.

2. In the bowl of a stand mixer beat the eggs and brown sugar on medium-high speed until mixture is light and thick, about 3-4 minutes.

3. In a small bowl, whisk together the oil, buttermilk and vanilla.

4. On low speed, gradually over about 1 minute, add in the oil mixture into the egg-sugar mixture. (if you do this too fast you lose the volume from beating the eggs and sugar.)

5. In a small bowl, whisk together the flour, baking powder, baking soda, salt, Cinnamon, and Ginger.

6. Fold the flour mixture into the egg mixture with a spatula. When most of the flour mixture has been incorporated, stir in the carrots, raisins and walnuts. Pour the batter evenly between the prepared pans. Bake for 38 - 42 minutes or until a toothpick comes out clean. Cool completely in the pan on a wire rack.

Make the Cream Cheese Icing

1. In the bowl of a stand mixer, beat the cream cheese on medium speed until smooth, about 3 minutes. Add in the butter and continue to mix for another minute.

2. Add in the confectioner's sugar and vanilla. Beat for 2-3 minutes, or until well very smooth.

Assemble the Cake

1. Remove the cakes from the pans. Split each in cake in half creating two layers. You now have 4 layers of cake.

2. Place layer one cut-side up on a cake plate. Spoon about 1/4 of the frosting evenly to the edges. Repeat with remaining 3 layers.

3. Place the top layer, cut-side down, on top and press down to adhere. Spread the remaining icing over the top and to the edge. Decorate as desired.

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