Luxuriously Moist Carrot Cake with Cream Cheese Frosting and a Touch of Spice

This recipe creates a wonderfully moist and flavorful carrot cake, enriched with grated carrots, warming spices like cinnamon and nutmeg, and a crunch from pecans. The cake is topped with a silky cream cheese frosting that melts beautifully in your mouth, making each bite an indulgent experience.

Why You’ll Love This:

The cake’s texture is perfectly moist, and the combination of spices with the sweetness of carrots makes it irresistibly delicious. The cream cheese frosting adds a creamy contrast that complements the spices. It’s a delightful treat that balances richness and flavor expertly.

Perfect Occasion:

This carrot cake is ideal for celebrations such as birthdays, family gatherings, or holiday meals. It’s also perfect for a cozy autumn afternoon tea, providing a comforting spice that pairs well with a warm cup of coffee or tea.

Decoration Tips:

Smooth the cream cheese frosting over the cooled cake and garnish with additional chopped pecans and a sprinkle of cinnamon for a rustic and elegant look. You might also consider drizzling caramel sauce over the top for added sweetness and a visually stunning finish.

Ingredients:

• 4 eggs
• 3/4 cup brown sugar (180 grams)
• 1/3 cup white sugar (65 grams)
• 3/4 cup canola oil (150 grams)
• 1/4 cup olive oil (50 grams)
• 1 3/4 cups self-rising flour (220 grams)
• 4 grated carrots (330 grams)
• 1.5 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup chopped pecans (60 grams)

For the cream cheese frosting:

• 200 grams cream cheese
• 50 grams butter
• 1/4 cup whipping cream (50 grams)
• 2/3 cup powdered sugar (80 grams)

Instructions:

1. In a bowl, whisk eggs with both sugars for 2 minutes.
2. Add canola oil and olive oil, mix well.
3. Gradually mix in the flour, then stir in the grated carrots, pecans, cinnamon, and nutmeg until well combined.
4. Pour the batter into a greased rectangular baking pan and bake in a preheated oven at 175°C with fan for about 45-55 minutes, or until a tester comes out with moist crumbs.
5. Allow the cake to cool completely outside of the oven.
6. For the frosting, melt butter in the microwave, stir in powdered sugar, then mix in cream cheese until smooth.
7. In a mixer, whip the cream until it forms peaks, then fold in the cream cheese mixture until stable.
8. Spread the frosting over the cooled cake, smoothing with a spatula. Sprinkle with chopped pecans and cinnamon.

Enjoy!