Alta’s Carrot Cake
My mother has captured the flavor of a classic carrot cake, and she takes it to another level with a tangy cream cheese frosting. Spread the frosting, as mom does, densely along the top of this Bundt shaped cake. You’ll enjoy the look on everyone’s face as they bite into this pecan studded cake with a moist crumb and a rich frosting. It’s a great make-ahead cake and perfect for the holidays when our ovens are busy with multiple dishes. You can freeze the cake up to one month ahead, thaw, frost and serve.
Alta’s Carrot Cake
Pastel de Zanahoria de Alta
Yvettezunigajemison.com
Servings: 12
CAKE
2 cups sugar
1 ½cups vegetable oil
4 large eggs
2 teaspoons Mexican vanilla
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 cups all-purpose flour
3 cups carrots, grated
1 ½cups pecans, chopped
FROSTING
8-oz block cream cheese, room temperature
1 teaspoon Mexican vanilla
1 cup powdered sugar
1 tablespoons whole milk
SPECIAL EQUIPMENT 12-cup Bundt pan
CAKE
1. Preheat your oven to 350°F.
2. In a large mixing bowl using an electric mixer on medium speed, mix the sugar, oil, eggs and vanilla until well combined. Add the baking soda, baking powder, cinnamon and salt and mix until well combined.
3. Reduce the speed to low, and add the flour and mix until combined.
4. Add the carrots and mix on low speed just until combined. Add the pecans and mix on low speed just until combined.
5. Coat the inside of the Bundt pan with the non-stick spray. Scrape the batter into the prepared pan, and bake until a tester inserted into the cake comes out clean, 60- 75 minutes.
6. Let the cake cool in the pan, covered with a dish towel until completely cooled, about 3 hours. Invert the cake onto a serving platter when completely cooled.
FROSTING
1. In a large bowl using an electric mixer on medium speed, beat the cream cheese and vanilla until creamy. Reduce to low speed, and gradually add the powdered sugar until combined. Add the milk and beat until the frosting is thick and smooth enough to spread on the cake.
2. Spread the frosting on top of the cooled cake. Serve at room temperature.
MAKE AHEAD
The cake can be baked 3 days ahead, tightly wrapped, unfrosted, and chilled for 3 days or frozen for 1 month.
Remove from the refrigerator or freezer and thaw, frost and serve.
