cookware
- 18x13-inch rimmed baking sheet
- parchment paper
- large mixing bowls (2)
- offset spatula
- wire racks (2)
- stand mixer with paddle or electric mixer
- 6x8" cardboard rectangle
1 | Move the oven rack to the middle position. Preheat the oven to 350°F. Pull out the butter you'll be using for the frosting so that it can soften. Grease the 18x13-inch rimmed baking sheet, line with parchment paper, then grease the parchment. |
2 | Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in a large bowl. |
3 | In a separate (slightly larger) bowl, whisk the brown sugar, oil, eggs, and vanilla together until the mixture is smooth. |
4 | Stir in the carrots and currants into the liquid mixture. Add the flour mixture and fold it in with a rubber spatula until it is just combined. |
5 | Transfer the batter to the parchment-lined baking sheet. Smooth and level the surface with an offset spatula. Bake for 15-18 minutes, until the center of the cake is firm to touch. |
6 | Set the baking sheet on a wire rack and cool for about 5 minutes. Then invert the cake, parchment side up, onto the wire rack. Do not remove the parchment. Invert the cake again, parchment side down, onto a second wire rack. Cool completely for about 30 minutes. |
7 | Using a mixer with a paddle attachment, prepare the frosting by beating the butter, sugar, buttermilk powder, vanilla, and salt on low with for about 2 minutes. |
8 | Then increase the speed to medium low and add the cream cheese, 1 piece at a time. Mix until smooth, about 2 minutes. |
9 | Transfer the cooled cake to a cutting board, parchment side down. Use a chef's knife to cut the cake and parchment paper lining into 4 equal rectangles, about 6 by 8 inches each. |
10 | Set the cardboard rectangle on a cake turntable or plate. Set 1 cake rectangle on the cardboard, parchment side up. Carefully remove the parchment paper. Spread 2/3 cup of frosting with an offset spatula. Repeat with 2 more layers of cake. Set the last layer of cake on top then frost the top with 1 cup of frosting. Frost the sides with the remaining frosting. |
11 | Hold the cake in one hand, then use the free hand to gently press the chopped, toasted pecans onto the side. Chill for at least 1 hour prior to serving. |
source: Cook's Illustrated