John Barricelli's Carrot Cake

I love carrot cake but I haven't made one in years. This carrot cake was incredible. Wonderful for Easter.

Worth every calorie.

Delicious cold right out of the refrigerator too.


Makes one 8-inch layer cake


• 1 1/2 cups (3 sticks) unsalted butter, melted plus more for pans

• 3 cups all-purpose flour, plus more for pans

• 1 cup (3 ounces) pecan halves

• 1 pound large carrots, peeled

• 3 large eggs, room temperature

• 1/3 cup nonfat buttermilk

• 1 teaspoon pure vanilla extract

• 2cups sugar

• 2 tablespoons freshly grated ginger

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

1. Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.


2. Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.

3. Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.

4. Divide batter between the two cake pans, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.

5. Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.

Orange Cream Cheese Frosting


Frosts one 8-inch layer cake


• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

• 3 bars (8 ounces each) cream cheese, room temperature

• 3 cups confectioners' sugar, sifted

• 1 tablespoon freshly grated orange zest

• 2 tablespoons freshly grated ginger

• Pinch of salt

1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes.