Carrot Cake V
1 ½ cup sugar
½ cup brown sugar
1 ¼ cup vegetable oil
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
2 teaspoon cinnamon
¼ teaspoon cayenne pepper
½ teaspoon salt
1 teaspoon nutmeg
3 cups shredded carrots
1 cups chopped pecans
Cream Cheese Frosting
2 (8 oz) pkgs cream cheese softened
1 stick unsalted butter softened to room temperature
3 cups powdered sugar
2 teaspoons vanilla
Generously butter and flour the bottom and sides of all three baking pans.
In a large bowl mix sugars, oil, and eggs and mix just until combined.
In a medium bowl mix flour, baking soda baking powder, cinnamon, cayenne, salt, and nutmeg.
Add the dry ingredients to the wet ingredients and mix just until combined. Fold in carrots and pecans
Divide the cake mixture into the three 8-inch round cake pans.
Bake for 25 minutes or until a toothpick comes out clean. Let set cool then remove from the pans and place on a cooling rack or parchment paper.
Cool completely before frosting.
In a large bowl add softened cream cheese and butter. Using an electric hand mixer, mix until light and fluffy. Add in powdered sugar about 1/2 cup at a time and mix until incorporated. Add in vanilla and mix until combined.
Place one of the cake layers on a cake stand or platter and top with about 1 cup frosting. Smooth it out and place another cake layer on top and repeat. 8 Servings.