* This recipe can also be used for carrot cake muffins
You Will Need:
For the Carrot Cake:
4 cups grated carrots
1 cup brown sugar
4 large eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon salt
- 1/2 cup (50g) coarsely chopped pecans (for topping the cake)
Cream Cheese Icing
- 4 tablespoons unsalted butter, at room temperature
- 225g cream cheese
- 4 cups powdered sugar, more for a stiffer frosting, sifted if lumpy (add more or less depending on desired consistency)
- ¼ teaspoon vanilla extract
- salt to taste (salt balances the sweetness)
Cake Method:
In a medium bowl, combine the grated carrots with the brown sugar. Mix well and set aside for 10 minutes to let the carrots soften and release some moisture.
Preheat the oven to 180°C .
Grease and flour two 9-inch round cake pans or line them with parchment paper.(can also use an oven tray)
In a large bowl, whisk together the eggs, white sugar, vegetable oil, and vanilla extract until smooth and well blended.
Stir the carrot and brown sugar mixture into the wet ingredients.
In a separate bowl, sift together the flour, ground cinnamon, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
Gently fold in 1/2 cup of pecans into the batter.
Divide the batter evenly between the prepared pans.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Once cooled and frosted, sprinkle the remaining 1/2 cup chopped pecans over the top of the cake.
Cream Cheese Frosting Method:
Mix butter, cream cheese, salt and vanilla essence together.
Gradually add Icing sugar and mix until desired consistency of icing is reached. Use more icing sugar for a stiffer frosting and less for a piping consistency.
