Carrot cake
Temp-350º
2-9” cake pans, parchment bottom, baking spray coat just prior to filling
Read through before beginning…
Cake
240 grams (2 cups spooned and leveled) flour
2 teaspoons baking soda
1/2 teaspoon salt
1-3/4 teaspoons cinnamon
1-1/4 (260 grams) cups vegetable oil
200 grams (1 cup) sugar
200 grams (1 cup lightly packed) brown sugar
1 teaspoon vanilla extract
4 large eggs at room temperature
300 grams (3 cups) peeled carrots, grated
100 grams (1 cup) coarsely chopped pecans
65 grams (1/2 cup) raisins
Combine and whisk together flour, baking soda, salt and cinnamon, set aside
Whisk together oil, sugars and vanilla, whisk in eggs one at a time
Blend in dry ingredients 1/3 at a time using a rubber spatula, blend until smooth
Fold in carrots, nuts and raisins
Divide batter equally between prepared pans
Bake until top is springy, a toothpick inserted comes out clean— 35-45 minutes
Cool in pans 15 minutes, turn onto cooling racks
Frosting
225 grams (8 ounces) cream cheese
140 grams (1-1/4 cups) powdered sugar-sift
1/3 cup heavy whipping cream
50 grams (1/2 cup) coarsely chopped pecans
Beat cream cheese until smooth
Beat in powdered sugar, 1/4 cup at a time, blend until smooth and fluffy
Add heavy cream, blend until smooth
Refrigerate until cake is cooled
Once the cake layers are cool, frost the top of 1 layer, place second layer, frost top of cake, decorate with pecans
Sides remain unfrosted.
A carrot cake from a couple of weeks ago. I did not take a picture of it frosted, the second pic is one from a couple of years ago. The second cake is an experiment figuring out how to properly prep the 2021 Nordicware Christmas pan.
