Carrot Cake

You can follow the directions below or follow along with the...

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Carrot Cake Batter Method

 

1. Place whole pecans on a sheet pan in a 170°c preheated oven for 10 min

2. Finley grate carrot and ginger and place to the side to add later

3. In a large combine the white and brown sugars

4. Add the vegetable oil and mix well

5. Add the room temperature eggs and mix well

6. Add ginger and 1/2 the carrot, mix until combined. When mixed add the remaining carrot

   (adding the carrot 50% at a time assists in breaking up the clumps)

7. Add the vanilla and mix

8. Combine the flour, salt, baking soda, cinnamon and nutmeg

9. Add 1/2 the flour and mix until almost combined as to not overmix the batter

10. Add the crushed pecans and the remaining flour and mix until the flour disappears

11. Pour into a baking tin

    1. large sheet pan 170°c for 40 minutes

    2. smaller baking tins 175°c for 60 minutes

12. Check the cake is cooked with a skewer coming out clean from the center of the cake

13. Leave in the cake tin for 10 minutes, then remove carefully and cool completely on a wire rack

 

Cream Cheese Frosting Method

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1. Ensure your butter and cream cheese is at room temperature and with a hand mixer whip until combined

2. Add powdered sugar and vanilla essence and on slow mix until light and fluffy

 

Assemble

 

There is no rule as to how to assemble a carrot cake. I like to layer the cake as it evenly distributes the frosting. I suggest having fun with it, you may like to keep the cake separate and add a generous dollop of frosting.

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You can follow the directions below or follow along with the...

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