< PreviousdouBle-PeCan Carrot Cake (ContInued) 148 149 Bake the cake layers for about 30 minutes, until a tooth- pick inserted into the center of each layer comes out clean. Transfer to wire racks and let cool in the pans for 10 minutes. Run a thin knife blade around the inside edge of each pan to loosen the cake sides, then invert the pans onto racks, lift off the pans, and turn the layers right side up. Let cool completely. While the cake layers are cooling, make the frosting. In the stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, vanilla, and salt on low speed until and smooth and creamy. Slowly add the powdered sugar, continuing to beat on low speed until thoroughly incorporated. To assemble the cake, transfer a cake layer to a serving plate. Scoop one-third of the frosting on top and, using an icing knife or offset spatula, spread evenly to the edges. Repeat with the remaining 2 cake layers, ending with a thick layer of frosting on the top layer. Arrange the pecans in a circle on the top of the cake. The cake can be covered and stored at room temperature until ready to serve for up to 2 days in cool weather (70°F/21°C and below). In warmer climates, cover and store in the refrigerator for up to 2 days, then bring to room temperature before serving. PECANS Cookbook Interior REV._3.7.19 148-1493/13/19 4:25 PMdouBle-PeCan Carrot Cake (ContInued) 148 149 Bake the cake layers for about 30 minutes, until a tooth- pick inserted into the center of each layer comes out clean. Transfer to wire racks and let cool in the pans for 10 minutes. Run a thin knife blade around the inside edge of each pan to loosen the cake sides, then invert the pans onto racks, lift off the pans, and turn the layers right side up. Let cool completely. While the cake layers are cooling, make the frosting. In the stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, vanilla, and salt on low speed until and smooth and creamy. Slowly add the powdered sugar, continuing to beat on low speed until thoroughly incorporated. To assemble the cake, transfer a cake layer to a serving plate. Scoop one-third of the frosting on top and, using an icing knife or offset spatula, spread evenly to the edges. Repeat with the remaining 2 cake layers, ending with a thick layer of frosting on the top layer. Arrange the pecans in a circle on the top of the cake. The cake can be covered and stored at room temperature until ready to serve for up to 2 days in cool weather (70°F/21°C and below). In warmer climates, cover and store in the refrigerator for up to 2 days, then bring to room temperature before serving. PECANS Cookbook Interior REV._3.7.19 148-1493/13/19 4:25 PMWe hope you enjoyed this EYB Book Preview The complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >