I don’t care what anyone says, carrot cake is in the God tier of cakes. Moist, light, sweet and overall delicious there are little to no faults to this masterpiece – plus, if you really wanted to you could pass it off as one of your five-a-day!
2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
*Raisins and Pecans can be substituted or omitted completely*
8 ounces (225 grams) cream cheese, at room temperature
1 1/4 cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake
Heat the oven to 180 degrees Celsius. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper.
Whisk flour, baking soda, salt, and cinnamon until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth.
Stir in the carrots, nuts, and raisins.
Divide the between prepared cake pans. Bake for 35-40 minutes
Cool for 15 minutes then turn out onto cooling racks, peel off the parchment paper and cool completely.
In a large bowl, beat until creamy, about 1 minute.
Beat in the icing sugar, a 1/4 cup at a time until fluffy.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top.
Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.
If you make this glorious cake, make sure to tag us on our social media @hercampusaberdeen