This moist carrot cake is rich and buttery with warm spices.
2 cups (4 sticks) butter, room temp.
2 cups granulated sugar
2 cups light brown sugar
1 (8 oz) package cream cheese, room temp.
1 teaspoon salt
1 tablespoon vanilla extract
1 tbsp cinnamon
1 tsp nutmeg
8 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour plus 1/4 cup more for nuts
1 cup carrots, grated
1 cup toasted pecans, chopped
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat or baking spray. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add cream cheese, salt, vanilla extract, cinnamon and nutmeg and beat until combined. Scrape the bottom and sides of the mixing bowl. Add ½ cup flour and beat to combine. With the mixer running at low speed, add 1 egg and beat for 30 seconds. Repeat with each egg, beating well after each addition. Add the rest of the flour in 2 additions, beating on low until it just disappears. Add carrots and beat in. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Rinse chopped nuts, and while still damp, toss nuts in 1/4 cup flour. Fold nuts into batter. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 ½ to 2 ¾ hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Cream Cheese Glaze
1/2 block of cream cheese (4 oz)
2 cups powdered sugar
1-3 tbsp water
With an electric mixer, beat cream cheese, powdered sugar and 1 tbsp water together. Add more water a spoonful at a time until you reach your desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly pour over cooled cake.