Name: Carrot Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 cups All-purpose flour (250 g); 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 (200 g); 1 cup Brown sugar (200 g, lightly packed); 1 tsp Vanilla extract; 4 Eggs; 3 cups Carrots (300 g, peeled and grated); 1 cup Pecans (100 g, coarsely chopped); 225 g Cream cheese (at room temperature); 1 1/4 cups Powdered sugar (140 g); 1/3 cup Heavy whipping cream; 1/2 cup Coarsely chopped pecans (for topping cake)

Carrot Cake

https://www.inspiredtaste.net/25753/carrot-cake-recipe/

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine Western

Ingredients

FOR CARROT CAKE

2 cups All-purpose flour 250 g
2 tsp Baking soda
½ tsp Fine sea salt
1 ½ tsp Ground cinnamon
1 ¼ cups Canola or other vegetable oil
1 cup Granulated sugar 200 g
1 cup Brown sugar 200 g, lightly packed
1 tsp Vanilla extract
4 Eggs
3 cups Carrots 300 g, peeled and grated
1 cup Pecans 100 g, coarsely chopped

FOR CREAMY FROSTING

225 g Cream cheese at room temperature
1 ¼ cups Powdered sugar 140 g
⅓ cup Heavy whipping cream
½ cup Coarsely chopped pecans for topping cake

Instructions

Make Batter

Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment 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.

Bake Cake

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).

TO FINISH

In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
Beat in the powdered 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. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

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