Recipe: Buttercup Bake Shop Carrot Cake with Cream Cheese Icing (3-layers)

BUTTERCUP BAKE SHOP CARROT CAKE

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup apple juice (any brand)
1 1/2 cups peeled, grated carrots (about 3 to 4 medium carrots)
1 Golden Delicious apple, peeled, cored, and diced (about 1 cup)
1 cup finely chopped pecans
3 tablespoons heavy whipping cream
Cream Cheese Icing (recipe follows)

Preheat oven to 350 degrees F. Grease and lightly flour three 9x2-inch round cake pans, then line the bottoms with wax paper.

In a medium bowl, combine the flour, baking powder, baking soda, and spices. Set aside.

In a large bowl, cream the butter and the sugars on the medium speed of an electric mixer until fluffy, about 3 minutes. Beat in the eggs, one at a time. Then beat in the vanilla. Add the dry ingredients in thirds to the butter mixture, alternating with the apple juice. Beat for 45 seconds after each addition, beginning and ending with the flour mixture.

Stir in the carrots, apple, pecans, and cream until all the ingredients are well incorporated. Divide the batter between the prepared pans.

Bake for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack. (These layers are very delicate, so use care when removing from pans.)

When the cake has cooled, frost between the layers, and then the top of cake. It is not necessary to ice the sides, but you may do so if you prefer.

CREAM CHEESE ICING
This yields icing for one 3-layer 9-inch cake or 2 dozen cupcakes. Makes about 5 cups.

2 packages (8-ounces each) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 1/2 teaspoons vanilla extract
5 to 6 cups confectioners' sugar

In a large bowl, beat the cream cheese and butter on the medium speed of an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla and mix well. Gradually add the sugar 1 cup at a time, and beat until desired consistency (you may not need all the sugar). Refrigerate for about 30 minutes. Allow the icing to come to room temperature before using. Refrigerate any leftovers.

Makes one (3-layer, 9-inch cake); serves 10 to 12
Source: Buttercup Bakes at Home by Jennifer Appel