Carrot Cake

Sun, 4 February 2024

INGREDIENTS:

4 cups all-purpose flour 

1 tablespoon ground cinnamon

2 teaspoons ground ginger

2 teaspoons baking powder

1 ½ teaspoons fine sea salt

1 teaspoon baking soda

1 ½ pounds peeled and grated carrots* (about 4 cups)

1 cup raw pecan or walnut halves

¾ cup mild extra-virgin olive oil

2 cups soft brown sugar

1 cup milk of choice

4 eggs, preferably at room temperature

2 teaspoons vanilla extract

 

For The Frosting:

200g cream cheese at room temperature

100g soft butter, at room temperature

1 ¼ cups powdered sugar

1 teaspoon vanilla extract

 

 

METHOD:

1). Preheat the oven to 350 degrees Fahrenheit and grease two 9″ round cake pans. If you’re making classic cream cheese frosting, don’t forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.

2). Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they’re cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We’ll stir the rest into the dry mixture in the following step.

3). In a large mixing bowl, combine flours, cinnamon, ginger, baking powder, salt and baking soda. Stir until blended. Add the grated carrots and chopped pecans, and stir to combine.

4). In a medium mixing bowl, combine the oil, sugar, milk, eggs and vanilla extract. Whisk until fully blended.

5). Pour the wet ingredients into the dry ingredients. Mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the two cake pans and spread the batter in an even layer on top.

6). Bake the cakes on the middle rack for 45 to 50 minutes, or until the centre of the cakes is springy to the touch and a toothpick inserted into the centre comes out clean. Place the baked cakes on a cooling rack and let them cool completely before frosting.

7). When you’re ready to assemble, prepare the frosting as directed. Carefully invert the cakes to release them from their pans. Frost the top of one cake with about one-third of the frosting. Place the second cake on top, and frost the top with another one-third of the frosting. Finish by frosting around the side of the cake with the remaining frosting. If desired, sprinkle the reserved chopped pecans on top.

8). When you’re ready to serve, use a sharp chef’s knife to carefully cut the cake into slices. The cake will keep at room temperature for the rest of the day, and for up to 4 days in the refrigerator.