Recipe: Gigi's Carrot Cake with Pecan-Cream Cheese Icing

GIGI'S CARROT CAKE WITH PECAN-CREAM CHEESE ICING

Emeril: "Gigi's Carrot Cake is legendary among our friends. But, hey, you know how I like to kick things up a bit. For you purists, all of my additions are optional, but why not try them? Oh, and though this cake makes a beautiful presentation when baked in three cake pans as described here, for convenience and transportability, feel free to bake this in one 9 13-inch baking pan. Just keep in mind that you will need to adjust the baking time accordingly - 40 to 45 minutes should do the trick."


3/4 pound (3 sticks) plus 1 tablespoon unsalted butter, divided use
1/2 cup dried currants (optional)
1/4 cup brandy (optional)
3 cups grated carrots
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
4 large eggs
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans (optional)
1/4 cup finely chopped crystallized ginger (optional)
Pecan-Cream Cheese Icing (recipe follows)

Preheat the oven to 350 degrees F. Butter three 9-inch cake pans with 1 tablespoon butter. Set aside.

In a small saucepan, combine the currants and brandy, if using, and heat until the brandy comes to a boil. Cover, remove from the heat, and allow the currants to "plump" until they've absorbed the brandy, 15 to 20 minutes.

Put the grated carrots in a medium bowl. Melt the remaining 3/4 pound butter in a small saucepan and pour over the grated carrots. Stir to combine well and set aside.

Sift the flour, sugar, baking soda, cinnamon, salt, and nutmeg into a large mixing bowl. Add the eggs, one at a time, beating thoroughly after each addition. Add the vanilla, plumped currants, and the carrot-butter mixture and beat until thoroughly combined. Add the chopped nuts and crystallized ginger, if using, and stir to combine. Divide the batter evenly among the three prepared pans.

Bake until a cake tester inserted in the center of each cake layer comes out clean, 22 to 25 minutes. Remove the cakes from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes before turning out onto a rack to cool. When the cakes have cooled completely, frost as directed below.

When the cakes have cooled completely, place 1 layer on a cake plate and top with one-third of the Pecan-Cream Cheese Icing. Smooth the frosting to the edges of the top of the cake layer and then top with another layer. Repeat with another third of the frosting and smooth to the edges as before. Top with the remaining layer and finish frosting the top of the cake with the remaining frosting.

Serve immediately or refrigerate, wrapped in plastic wrap, until ready to serve, up to 2 days ahead.

PECAN-CREAM CHEESE ICING

12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1 1/2 pounds confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 1/2 cups toasted pecans

Meanwhile, make the icing by creaming the cream cheese and butter until smooth and fluffy, 2 to 3 minutes. Add the sugar and vanilla and mix on low speed until combined. Beat on high speed until the icing is smooth and creamy. Fold in the pecans.

Servings: 10 to 12, makes one 9-inch 3-layer cake
Source: Emeril's Potluck by Emeril Lagasse