Carrot cake

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Try out this moist and decadent carrot cake recipe. Topped with a cream cheese frosting and pecan nuts
Makes a 23cm double layer cake

Ingredients:

For carrot cake:
  • 2 cups cake flour
  • 2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1 1/4 cups canola or other vegetable oil
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 3 cups grated peeled carrots (5 to 6 medium carrots)
  • 1 cup coarsely chopped pecans
  • 1/2 cup raisins (optional)
For creamy topping:
  • 225 g cream cheese, at room temperature
  • 1 1/4 cups icing sugar
  • 1/3 cup heavy whipping cream
  • 1/2 cup coarsely chopped pecans, for topping cake


 Heat the oven to 180C. Grease two 23cm round cake pans and line the bottom with baking paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula. 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 (if using). 

 Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

 In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the icing sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decorate the top of the cake with remaining frosting. Scatter nuts on top.

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