Pairs well with MOIST Carrot Cake
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MOIST Carrot Cake
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A delightfully moist carrot cake recipe featuring a rich mix of flavors and ingredients, topped with a creamy frosting. Perfect for those who appreciate a humorous touch in the kitchen.
00:45:00 total
Serves 12
medium
Decadent Dessert
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Ingredients
- neutral oil - 300ml
- vanilla extract - 5g
- light brown sugar - 170g
- raw sugar - 200g (or white sugar)
- plain flour - 260g
- salt - 3g
- baking soda - 11g
- cinnamon - 3g
- eggs - 4 (room temperature)
- carrots - 300g (grated, peeled)
- raisins - 60g
- pecans - 60g
- cream cheese - 225g
- icing sugar - 170g
- thickened cream - 80g (or heavy cream)
- pecans - to taste (for frosting)
- carrot zest - to taste
Instructions
- Preheat Oven: Preheat your oven to 175°C/350°F.
- Mix Wet Ingredients: In a large bowl, combine neutral oil, vanilla extract, light brown sugar, and raw (or white) sugar. Add eggs one at a time, whisking after each addition.
- Combine Dry Ingredients: In a separate bowl, mix together plain flour, salt, cinnamon, and baking soda.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a spatula.
- Add Carrots and Nuts: Fold in grated, peeled carrots, raisins, and pecans until just mixed.
- Prepare Cake Pans: Line two cake pans with parchment paper and divide the batter evenly between them.
- Bake: Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Make Frosting: While the cakes cool, whip cream cheese gradually adding icing sugar until thick. Then, mix in thickened cream.
- Assemble Cake: Apply a layer of frosting on one cake base, place the second cake on top, and cover with more frosting. Garnish with pecans and carrot zest.
