Carrot Cake

moist cake with a smooth cream cheese frosting

A stunningly moist cake with a subtle carrot taste with cinnamon and nutmeg notes that compliment the smooth and fluffy cream cheese frosting. Once you make this cake, you will learn the shortcuts and can whip it up in an hour.

Prep Time

15 min

Cook Time

Serves

40 min

THE FACTS

Customise baking tin for easy serving

Freezable

Great for large crowds

Intensify taste with additional spices

INGREDIENTS

Cake Batter

2 cups 345g plain flour

2 tsp 15g baking soda

½ tsp 2g salt

1 ½ tsp 3g cinnamon

1 tbsp fresh ginger

1 tsp 2g nutmeg

1 ¼ cups 285g vegetable oil

1 cup 185g brown sugar

1 cup 215g caster sugar

2 tsp 8g vanilla extract

4 eggs

3.5 cups 350g grated carrots

1 cup 70g crushed pecans

Cream Cheese Frosting

2 blocks 500g cream cheese

200g unsalted butter

1 teaspoon vanilla essence

1.5 cups 420g powdered sugar

1/2 cup crushed pecans to garnish

Simplified Recipe Card

So many people turn their noses up at the thought of a carrot cake, they simply dont know you cant taste the carrot and the delight of the smooth rich cream cheese frosting is a party in your mouth.

Bite Size Look

Just a Sliver Tutorial

Real time Tutorial

6 min

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