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:
- In a bowl, whisk eggs with both sugars for 2 minutes.
- Add canola oil and olive oil, mix well.
- Gradually mix in the flour, then stir in the grated carrots, pecans, cinnamon, and nutmeg until well combined.
- 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.
- Allow the cake to cool completely outside of the oven.
- For the frosting, melt butter in the microwave, stir in powdered sugar, then mix in cream cheese until smooth.
- In a mixer, whip the cream until it forms peaks, then fold in the cream cheese mixture until stable.
- Spread the frosting over the cooled cake, smoothing with a spatula. Sprinkle with chopped pecans and cinnamon.
Enjoy!