Uncle Wiggily’s Carrot Cake

I had fun researching the history of The Carrot Cake. The idea has been around for ages and ironically the popularity of carrots and ways to eat carrots other than as a side or in salads came about in a most unusual way.
Read more about The History of Carrot Cake here…….

Uncle Wiggily Longears is the main character of a series of children’s stories by American author Howard R. Garis This cake has nothing to do with Uncle Wiggily except the character often referred to carrot and lettuce cakes. I made this for my step daughter Traci and I thought she would love to have this called Uncle Wiggily’s Carrot Cake.

The Carrot Cake
2 1/2 cups (325g.) all purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups (400g) brown sugar
4 large eggs
2 sticks butter melted
1 teaspoon vanilla extract
2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots they are too dry)
3/4 cup (92 g) chopped pecans
1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove more liquid.

Optional:
1 cup raisins
1 cup coconut

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup (1 stick or 113g) salted butter
1 tsp. vanilla extract
4 cups (512g) confectioners sugar

Heat the oven to 350°F.

1. Prepare 3 7-inch round cake pans. Butter pans generously or spray with baking spray, I like to put a wax paper or a commercial cake circle down for insurance. Especially if it’s not the newest pan.

2. Beat the sugar, butter, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes. (If you have no mixer use a whip and blend well.)

3. In a separate bowl sift together flour, cinnamon, nutmeg, gonger, baking soda, baking powder, and salt. (Double sifting is recommended)

4. With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Hey if you don’t have a mixer, just mix it by hand. )

5. Blend in the carrots, 1/2 cup pecans, pineapple, also the raisins and coconut if desired. (we left those out as the birthday girl didn’t want them.)

6. Divide the cake batter evenly in the pans and bake for 50 -60 min. until a toothpick comes out clean, and the cake is springy to the touch. Cool the cakes for 20 minutes while you construct the frosting.

7. Place softened (but not melted) butter, cream cheese, the vanilla and whip smooth with a hand or stand mixer, or just with a hand whip, until nice and smooth.

8. Add the sugar 1 cup at a time until fully incorporated.

8. Divide the frosting into 3 parts visually. Frost the first layer bringing the frosting to the edges so you have a nice thickness all the way to the edge, because we aren’t frosting the sides of the cake and it will look funny if there are empty spaces on the edge of the cake.

9. Top with a sprinkling of the remaining nuts for garnish.