Classic Carrot Cake With Cream Cheese Frosting Once Upon A Chef

Classic Carrot Cake With Cream Cheese Frosting Once Upon A Chef In a small bowl, soak the currants in ½ cup hot tap water for 15 minutes. drain and set aside. in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. transfer ¼ cup of this mixture to a small bowl and add the drained currants and chopped nuts; toss to combine. Step by step instructions. in the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla, and salt. mix on low speed until combined, then increase the speed to medium high and beat until aerated and light, about 2 minutes.

Classic Carrot Cake With Cream Cheese Frosting Once Upon A Chef In the bowl of a stand mixer fitted with the paddle attachment (or beaters), combine the cream cheese, butter, vanilla, and salt. mix on low speed until combined, then increase the speed to medium high and beat until aerated and light, about 2 minutes. stop the mixer and add about half of the confectioners’ sugar; mix on low to combine. Directions. preheat the oven to 325°f. butter two 9 inch cake pans; line the bottoms with parchment. butter the paper and flour the pans. spread the pecans on a baking sheet and toast for 8. Preheat oven to 350 degrees f. lightly grease three 9 inch cake rounds. dust with flour and tap out the excess or line bottoms with parchment paper. in a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt. Bake until the cakes feel springy and a toothpick inserted in the thickest part comes out clean or with a few moist crumbs (about 42 to 48 minutes). cool for 20 minutes in the pans, then invert onto a wire rack to cool completely. when completely cool, fill and ice with cream cheese frosting.