– 225 g (2 cups) Carrots - grated - about 4 medium – 240 g (2 cups) Flour - all-purpose – 1 ½ tsp Baking powder – 1 pinch Nutmeg ground – 1 pinch Ginger ground – 1 ½ tsp Cinnamon ground – 1 pinch Cloves ground – 1 pinch Salt – 3 Eggs - room temperature – 165 g ( ¾ cup) Brown sugar – 100 g (½ cup) Granulated sugar – 190 ml (¾ cup) Vegetable oil - grape seed, hazelnut or rapeseed – 2 tsp Vanilla
– 200 g (1 cup) Butter - softened and diced – 195g (7 oz) Cream cheese – 200 g (2 cups) Confectioner's sugar – 1 tbsp Cornstarch - optional – 1 tsp Vanilla
1. Preheat the oven to 347°F / 175°C and line one or two 8 inch / 20 cm round baking pans. 2. Place and mix the dry ingredients together in a bowl, flour, baking soda, baking powder, salt and spices, ground nutmeg, ground cinnamon, ground ginger and ground cloves. 3. In a separate bowl, whisk together the eggs, brown sugar and powdered sugar. Add the vegetable oil, vanilla and grated carrots.
4. Fold in the dry ingredients with a spatula. 5. Add the crushed pecans and mix until you have a liquid mixture. 6. Pour the mixture into your pan and bake for about 35 minutes. 7. Let the carrot cake cool completely at room temperature.
1. 1. Place the softened, diced butter in the bowl of a mixer fitted with the whisk attachment and beat for about 2 minutes until creamy and smooth. 2. Add cream cheese and beat on medium speed for 2 minutes until smooth. 3. Stir in confectioner's sugar, vanilla and cornstarch and mix again for 2 minutes until thick and creamy.
1. Cut your cake into 2 layers. 2. Top the inside and outside of the cake with the cream cheese icing. 3. Sprinkle crushed pecans on top of the cake.