Recipe: Pecan-Carrot Cake with Citrus Cream Cheese Frosting (blender or food processor)

PECAN-CARROT CAKE

FOR THE CARROT PUREE:
2/3 lbs carrots, grated
1 cup water
FOR THE CAKE:
1 1/4 cups unsalted butter, softened
1 1/2 cups sugar
1/2 cup light brown sugar, firmly packed
4 large eggs
3 cups cake flour
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 cups buttermilk
2 1/2 tsp vanilla extract
1 1/2 cups pecans, finely chopped
FOR THE CITRUS CREAM CHEESE FROSTING:
1 (8 oz) pkg cream cheese, softened
1 tbsp grated orange rind
1 tbsp fresh orange juice
1 (16 oz) pkg powdered sugar

Preheat oven to 350 degrees F. Grease and flour a 13x9-inch pan.*

TO MAKE THE CARROT PUREE:
Bring carrot and 1 cup water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until tender. Do not drain. Process carrot mixture in a blender or food processor until smoothly, stopping to scrape down sides. Measure 1 cup puree; set aside.

TO MAKE THE CAKE:
Beat 3/4 cup butter and white and brown sugars at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition; set aside.

Combine cake flour and next 4 ingredients; set aside.

Combine carrot puree, buttermilk, and 1 tsp vanilla. Gradually add flour mixture to butter mixture alternately with carrot mixture, beginning and ending with flour mixture. Beat a low speed until blended after each addition. Stir in pecans. Spoon batter into prepared pan.

Bake at 350 degrees F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

TO MAKE THE CITRUS CREAM CHEESE FROSTING:
Beat cream cheese, the remaining 1/2 cup butter, orange rind, orange juice, and remaining 1 1/2 tsp vanilla at medium speed with an electric mixer until blended; gradually add powdered sugar, beating until smooth. Makes 2 1/2 cups

Spread cooled cake with Citrus Cream Cheese Frosting.

*LAYER CAKE VARIATION:
Batter may be spooned evenly into 3 greased and floured 9-inch round cake pans. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool on wire racks. Spread frosting between layers and on top and sides of cake.

Makes 12 servings
From: Marie A. Davis, North Carolina
Source: Southern Living