Carrot CakeServed at L.A. Jackson, only during Brunch Served at Killebrew in the afternoon Description: "Not your momma's carrot cake" - a tender & delicate carrot cake with a caramel cream cheese frostingRecipe:2 cups all purpose flour2 teaspoons baking soda2 tsp baking powder1 teaspoon salt2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg, fresh1/4 teaspoon of freshly ground black pepper1 teaspoon ground ginger2 cups sugar1 cups canola oil1 1/2 tsp vanilla extract4 large eggs3 cups pureed, cooked baby carrotsPreheat oven to 350Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Set asideIn 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.

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