Served at L.A. Jackson, only during Brunch
Served at Killebrew in the afternoon
"Not your momma's carrot cake" - a tender & delicate carrot cake with a caramel cream cheese frosting
2 cups all purpose flour
2 teaspoons baking soda
2 tsp baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg, fresh
1/4 teaspoon of freshly ground black pepper
1 teaspoon ground ginger
2 cups sugar
1 cups canola oil
1 1/2 tsp vanilla extract
4 large eggs
3 cups pureed, cooked baby carrots
Preheat oven to 350
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Set aside
In a separate bowl whisk sugar and oil in large bowl until well blended.
Whisk in eggs 1 at a time.
Add flour mixture and stir until blended. Stir in carrots,
Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper.
Butter and flour paper; tap out excess flour.
Divide the batter between the prepared pans, and bake the layers for approximately 40 minutes each, or until a tester inserted into center comes out clean.
Cool cakes in pans 15 minutes.
Turn out onto racks.