Baking is the first thing that I fell in love with when I started getting around in the kitchen. However, when things got realistic that I have to start feeding my own family, I especially stopped baking cakes unless it’s a family member’s birthday. This carrot cake is so easy that it made me break the rule! I’m baking carrot cakes multiple times a year now regardless of birthdays!
|[DRY] Cake Flour||¾ Cup / 100g|
|[DRY] Bread Flour||¾ Cup / 100g|
|[DRY] Baking Soda||1½ Teaspoons|
|[DRY] Salt||¼ Teaspoon|
|[DRY] Ground Cinnamon||1 Teaspoon|
|[WET] Vegetable Oil||1 Cup / 220ml|
|[WET] White Sugar||¾ Cup / 130g|
|[WET] Light Brown Sugar||1 Cup / 130g|
|[WET] Vanilla Extract||¾ Teaspoon|
|Carrot, grated||3 Cups / 220g (about 2-3)|
|Pecans (or Walnuts), chopped||½ Cup / 80g|
|[FROSTING] Cream Cheese||6oz / 168g|
|[FROSTING] Powdered Sugar||¾ Cup / 100g|
|[FROSTING] Heavy Cream||4 Tablespoons / 60ml|
- Preheat oven to 350F/180C.
- Grate the carrots and chop the nuts, set aside.
- In a medium size mixing bowl, sift the flour and combine the [DRY] ingredients and mix well.
- In a separate large size mixing bowl, whisk the [WET] ingredients together. Then add the eggs one at a time, whisk well after each time.
- Slowly add the [DRY] ingredients prepared in step 3 into the large mixing bowl and whisk until batter is smooth.
- Add the grated carrots and the chopped nuts and stir well.
- Pour the batter into two cake pans evenly and cook in the oven for 50 minutes.
- Take out the cake pans and let the cake cool down.
- Prepare the cream cheese frosting by whisking all the [FROSTING] ingredients until smooth.
- When the cakes are completely cool, cut the dome top of the cakes so it becomes flat.
- Frost the top of one cake layer and place the second cake layer over it. Then frost the outside and top of the cake with the remaining cream cheese frosting.
Recipe adapted from [Inspired Taste]