The Atlanta Journal-Constitution
Sigrid’s Carrot Cake
A thick layer of cream cheese frosting flecked with pecans adds a halo of decadence to this dessert, which is perfect for spring gatherings. Bonus: The frosting also conceals any cracks or imperfections in the cake. For the cake: 2 cups all-purpose flour ½ teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 cups sugar 1 cup vegetable oil 4 large eggs 4 to 6 large carrots, washed
and peeled For the icing: ½ cup (1 stick) butter,
softened 1 8-ounce package cream
cheese, softened 1 pound powdered sugar 2 teaspoons vanilla extract 1 cup pecans, chopped fine,
plus extra for garnish
To make the cake: Preheat the oven to 350 degrees. Butter a 12cup Bundt pan; dust with flour, tapping out excess.
Into a large bowl, sift together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
In the bowl of an electric mixer, combine the sugar and oil, then crack in the eggs and mix until well combined. Add the dry ingredients to the bowl and mix until smooth. Grate the carrots (you should wind up with about 2 cups) and add them to the mixing bowl. Mix until the carrots are completely incorporated into the batter.
Pour the batter into Bundt pan. Smooth out the surface of the batter with a spatula, then bake the cake for 40 to 45 minutes, until the cake is set.
Turn the cake out of the pan and allow it to cool completely before icing.
To make the icing: Put the butter, cream cheese, powdered sugar and vanilla in the bowl of an electric mixer. Mix until the icing is light, fluffy and smooth. Add the pecans to the bowl and mix until they’re incorporated.
To serve: When the cake is fully cooled, spoon the icing all around the top, then use a dinner knife to spread it evenly all over the surface of the cake. Finally, sprinkle extra nuts all over the top of the cake. Slice and serve. Refrigerate leftovers. Serves: 12
Per serving: 750 calories (48 percent from fat), 41 grams fat (12 grams saturated), 112 milligrams cholesterol, 92 grams carbohydrates, 7 grams protein, 401 milligrams sodium, 2 grams fiber.
— Adapted from“The Pioneer Woman Cooks: A Year of Holidays” (HarperCollins, 2013)