Classic Carrot Cake PT220M https://img5.recipesrun.com/201907/2019/1024/25/a/043178/300x200x90.jpg Carrot cake, that 1970s favorite, has a new audience at luxe restaurants. We use mascarpone in this light and lemony frosting instead of cream cheese—carrot cake’s more classic partner. Because it’s not overly sweet or rich, this dessert—a cross between a coarse-textured flourless nut cake and a carrot cake—would be perfect with a glass of sweet wine. 8 servings Ingredients: 2 cups confectioners' sugar 1 tbsp. pure vanilla extract 2 packages cream cheese, softened 2 sticks unsalted butter, softened 1 pound carrots, peeled and coarsely shredded 2 cups sugar 4 large eggs 1 1/2 tsp. pure vanilla extract 1/2 cup buttermilk 1 cup vegetable oil 1 tsp. salt 1 tsp. cinnamon 2 tsp. baking soda 2 tsp. baking powder 2 cups all-purpose flour 1 cup pecans

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    Classic Carrot Cake

    Classic Carrot Cake
    Carrot cake, that 1970s favorite, has a new audience at luxe restaurants. We use mascarpone in this light and lemony frosting instead of cream cheese—carrot cake’s more classic partner. Because it’s not overly sweet or rich, this dessert—a cross between a coarse-textured flourless nut cake and a carrot cake—would be perfect with a glass of sweet wine.
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