Hadrien Bennett
Sweets

THE Carrot Cake

Oh! My! Gosh! I found the best carrot cake recipe ever!!! I’m a huge fan of carrots cake but never baked one before, always been lazy and bought the store made version! But this one in INCREDIBLE. Relatively easy to make but so tasty! You know the store version? Well, this one you won’t regret making it. I could tell you so much more but let’s get to business, shall we?

You will need:

  • 260 g all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 295 ml canola or other vegetable oil
  • 400 g caster sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 300 g grated peeled carrots (5 to 6 medium carrots)
  • 100 g coarsely chopped pecans
  • 65 g raisins

For the frosting:

  • 225 g cream cheese, at room temperature
  • 140 g powdered sugar
  • 80 ml heavy whipping cream
  • 50 g coarsely chopped pecans, for topping cake

To Make Batter:

  1. Heat the oven to 175ºC. Grease two round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
  2. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
  3. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.

Let’s Bake The Cake

  1. Divide the batter between the prepared cake pans.
  2. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the centre of the cake comes out clean; 35 to 45 minutes.
  3. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

To Finish

  1. In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, 1 spoon at a time until fluffy.
  2. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
  3. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top.
  4. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

Side note, you may think that 300 g of carrots is a lot, but it’s just the perfect amount for this recipe.

Tadah ready (!!). ENJOY!

Please if you like the recipe, don’t forget to share it! And subscribe to my newsletter to always be on top with my newest recipe. You can follow me on Instagram and Twitter too! Links in the sidebar.

1 Comment

  • Reply
    GG
    25th August 2017 at 9:58 PM

    Best cake ever ! Try to do some little cupcakes next time 🥕

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