Carrot Layer Cake
INGREDIENTS
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Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream che
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1 3/4cups (8 3/4 ounces) all-purpose flour
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2teaspoons baking powder
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1teaspoon baking soda
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1 1/2teaspoons ground cinnamon
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3/4teaspoon ground nutmeg
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1/2teaspoon salt
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1/4teaspoon ground cloves
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1 1/4cups (8 3/4 ounces) light brown sugar
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3/4cup vegetable oil
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3large eggs
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1teaspoon vanilla extract
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2 2/3cups shredded carrots (4 carrots)
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2/3cups dried currants
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Frosting
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16tablespoons unsalted butter, softened
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3cups (12 ounces) confectioners' sugar
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1/3cup buttermilk powder
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2teaspoons vanilla extract
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1/4teaspoon salt
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12ounces cream cheese, chilled and cut into 12 equal pieces
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2cups (8 ounces) pecans, toasted and chopped coarse
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