2019-03-01_Cooking_with_Paula_Deen_Special_Issues

67 PAULA DEEN’S BEST CAKES & PIES

2 cups sugar

11⁄2 cups vegetable oil

4 large eggs

1 tablespoon lemon zest

2 cups all-purpose fl our

2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

3 cups shredded carrots

Lemon Cream Cheese Frosting (recipe

follows)

1½ cups chopped toasted pecans

Garnish: lemon slices

1. Preheat oven to 350°. Spray 3 (9-inch)
   round cake pans with baking spray
   with fl our.


2. In a large bowl, beat sugar, oil, and
   eggs with a mixer at medium-high speed
   until creamy, about 3 minutes, stopping
   to scrape sides of bowl. Add zest, beating
   until combined.


3. In a medium bowl, whisk together
   fl our, baking powder, ginger, baking
   soda, salt, cinnamon, and nutmeg. With
   mixer on low speed, gradually add fl our
   mixture to sugar mixture, beating until

combined. Fold in carrots. Divide batter

among prepared pans.

4. Bake until a wooden pick inserted
   in center comes out clean, 18 to
   22 minutes. Let cool in pans for
   10 minutes. Remove from pans, and
   let cool completely on wire racks.


5. Spread Lemon Cream Cheese Frosting
   between layers and on top and sides of
   cake. Press pecans onto sides of cake.
   Garnish with lemon, if desired. Cover
   and refrigerate for up to 3 days.

Lemon Cream Cheese

Frosting

Makes about 5 cups

1 cup butter, softened

1 (8-ounce) package cream cheese,

softened

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

6 cups confectioners’ sugar

1. In a large bowl, beat butter, cream
   cheese, and lemon zest and juice with
   a mixer at medium speed until creamy.
   Gradually add confectioners’ sugar,
   beating until smooth. Use immediately.

Gingered Carrot Cake

Makes 1 (9-inch) cake