best-carrot-cake.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. Lightly coat two 9\"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15\u201320 minutes.",
        "Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8\u201310 minutes; let cool. Combine carrots and buttermilk in a medium bowl.",
        "Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.",
        "Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35\u201345 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.",
        "Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.",
        "Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with  Candied Carrot Coins, if desired."
    ],
    "ingredients": [
        "Nonstick vegetable oil spray",
        "1/2 cup golden raisins (optional)",
        "3 tablespoons dark rum (optional)",
        "1 cup chopped walnuts",
        "1 pound carrots, peeled, coarsely grated",
        "1 cup buttermilk, room temperature",
        "2 1/2 cups all-purpose flour",
        "2 teaspoons ground cinnamon",
        "2 teaspoons ground ginger",
        "1/2 teaspoon freshly grated nutmeg",
        "2 teaspoons baking powder",
        "1 1/2 teaspoons kosher salt",
        "3/4 teaspoon baking soda",
        "4 large eggs, room temperature",
        "1 cup granulated sugar",
        "3/4 cup (packed) dark brown sugar",
        "2 teaspoons vanilla extract",
        "3/4 cup vegetable oil",
        "12 ounces cream cheese, room temperature",
        "3/4 cup (1 1/2 sticks) unsalted butter, room temperature",
        "1 teaspoon vanilla extract",
        "Generous pinch of kosher salt",
        "4 cups powdered sugar",
        "Candied Carrot Coins"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cake",
        "Carrot",
        "Spring",
        "Spice",
        "Cream Cheese",
        "Walnut",
        "Dessert",
        "Birthday",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "BA's Best Carrot Cake",
    "url": "http://www.epicurious.com/recipes/food/views/best-carrot-cake"
}