SPICED CARROT CAKE METHOD
INGREDIENTS
For Carrot cake
● 2 eggs
● 200 g granulated sugar / or light brown sugar
● 200 g grated carrots
● 125 g flour
● 120 g any vegetable oil
● ½ teaspoon baking powder
● ½ teaspoon baking soda
● 1 teaspoon vanilla extract
● 1 tablespoon cinnamon powder
● ½ teaspoon All spice powder
● 75g Pecans (chopped (optional)
● 75g pecans halves for decoration
Frosting
● 225g full-fat cream cheese, softened to room temperature
● 60g butter at room temperature
● 250g confectioners’ sugar
● 1 teaspoon vanilla extract
•Whisk the sugar, oil, eggs, and vanilla together in a large bowl until combined well and no lumps remain.
•In another large bowl, whisk the flour, baking powder, baking soda, cinnamon, and all spice powders together.
•Pour the wet ingredients into the dry ingredients and using a rubber spatula fold the ingredients together until combined.
•Fold in the carrots and the chopped toasted pecans.
(The rest of the pecans are for the garnish). Pour the batter into the cake pan.
•Bake for 50 minutes or until done. Test the center with a toothpick. Allow the cake to cool completely in the pan and set on a wire rack. The cake must be completely cool before frosting and garnishing
•Frosting: In a large bowl using a stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together on medium-high speed until smooth about 2 minutes.
Add the confectioners’ sugar and vanilla extract. Beat on medium speed for three minutes until completely combined. Frosting should be soft but not runny.
•For the final assembly using a large knife slice the cake in the center and divide into two. Place one cake layer on your cake stand. Evenly coat the top with half the frosting. Top with the other layer of cake and add the remaining frosting. Spread frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least half an hour before slicing. This helps the cake hold its shape when cutting.