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Spiced Pear Carrot Cake
Ingredients
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For the Cake
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2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon fine sea salt
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1 ½ teaspoons ground cinnamon
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1 ¼ cups vegetable oil
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1 cup granulated sugar
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1/2 cup lightly packed brown sugar
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2 tbsp Spiced Pear Paste
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1 teaspoon vanilla extract
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4 large eggs, at room temperature
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5 to 6 grated peeled carrots
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1 cup coarsely chopped pecans
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For the Frosting
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225 grams cream cheese, at room temperature
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1 ¼ cups icing sugar
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1/3 cup cold heavy whipping cream
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Method ​
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Heat the oven to 180 degrees.
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Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
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In a separate bowl, whisk the oil, granulated sugar, brown sugar, Spiced Pear Paste, and vanilla.
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Add the eggs, one at a time, whisking after each one.
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Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
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Stir in the carrots and nuts
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Pour the cake batter into the pans.
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Bake until the top of the cake is springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
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Cool cake in the pan for 15 minutes, then carefully turn the cake out onto a cooling rack. Remove the parchment paper and cool completely.
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To make the frosting, in a large bowl, beat the cream cheese creamy.
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Beat in the icing sugar, a 1/4 cup at a time, until fluffy.
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Pour in the whipping cream and Spiced Pear Paste. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
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When the cake is completely cool, frost the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Serve and enjoy!