Classic Carrot Cake with Cream Cheese Frosting

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Recipe's preparation

Cake

Reheat the oven to 180°

 

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 minutes, until fragrant. Cool and finely chop the pecans 10 sec / speed 5 

Set aside 

 

Than put the dry ingredients, baking powder, baking soda, cinnamon and salt in the TM  "Closed lid"  5 sec / speed 4

Set aside 

 

Place carrots in TM "Closed lid" and chop 6 sec / speed 5

Set aside

 

Now put the eggs and the sugar in the TM "Closed lid"  for 15 sec / speed 5

 

Add the liquid ingredients oil, buttermilk and vanilla in the  "Closed lid"  for  5 sec / speed 5

 

Beat in the dry ingredients 5 sec / speed 5 …  scrape sides and mix another 15 sec / speed 5

 

Stir in the carrots and pecans in the "Closed lid"  "Counter-clockwise operation"  15secs / speed 5 

 

Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden or until a skewer comes out clean.

 

Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.

 

 

Meanwhile, rinse out TM bowl 

 

 

FROSTING 

 

Add confectioners' sugar in the "Closed lid"  3sec / speed 2

 

Add remaining ingredients to "Closed lid"  and cream together on speed 4 until well combined.  

Scrape bowl and mix another 30 sec / speed 4.

 

 

Peel off the parchment paper and invert one cake layer onto a plate.

Spread with frosting. 

Top with the second cake layer, right side up. 

Spread the top and the sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. 

 

Slice and serve