Maple Pecan Carrot Cake with Cream Cheese Icing

Carrot cake with a twist topped with tangy cream cheese icing and smothered in pecans

For the cake: – butter – light brown sugar – shredded carrots – eggs – maple syrup – flour – baking powder – baking soda – salt – ginger – nutmeg – cinnamon  – whole milk For the icing: – cream cheese – butter – confectioners sugar For the topping: – chopped pecans

Step 1: Preheat the oven to 350 degrees and line the baking dishes with parchment paper or spray with cooking spray.

Step 2:  Shred carrots using a cheese grater. Step 3: In the KitchenAid mixer or in a mixing bowl, add in the brown sugar and softened butter. Cream together until completely combined.

Step 4: Add in the shredded carrots and mix in until combined. Step 5: Add in the eggs one at a time while the mixer mixes on low.

Step 6: In a separate bowl, mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon.

Step 7: Put the mixer on low and add in the dry ingredients slowly until all of it is mixed in. Step 8: While mixing on low, add in the milk.

Step 9: Once completely combined, pour the cake batter evenly into each cake pan.  If you only have two cake pans, save one third of the batter to add in after the other two have finished.

Step 10:  Bake the cakes for 26-28 minutes or until you can stick a toothpick in the center and have it come out dry.

Putting the cake together Step 1: On the turntable, add a little bit of icing in the middle to help the cake stick to the turn table. Step 2: Place the first layer of cake in the center of the turntable. Step 3: Layer enough icing on top of the first layer so that all of the top of the cake is covered. Step 4: Add the second layer on top of the first and repeat the process. Step 5: Once all of the layers are added, top the cake with the remainder of icing. Step 6: Leaving the bulk of the icing on top, use the icing spatula to spread the icing evenly and to add a thin layer of icing along the sides.  Run the edge of the icing spatula around the edge of the cake to get a semi-naked rustic look. Step 7: Top the cake with chopped pecans and serve.

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