Bomb Carrot Cake Recipe

April 9, 2019

 

 

 

Welcome to the carrot cake of your dreams! I really love this cake and I find that it also uses up almost old veggies i.e. carrots, and you know how much I don't like wastage. I've been making carrot cake for years and to be honest, they were good but I found them to be quite dense and too chewy, so over time I've adjusted the recipe to become something so light and fluffy that I now want to share this with you. 

 

This cake was made in a bit of a rush but that is also testament to how good the recipe actually is. I  have been very busy with wedding planning and house hunting of late and to be honest, that won't stop anytime soon. So I will try and upload as much as I can, I am trying to push minimum of two recipes a week. Hopefully I can stick to that, and it's not hard to do, it's more about finding the time. I think at this age all I am trying to do is balance time, and I know that the more I focus on that, the better it will get. 

 

Without further-a-do, I'm going to share this recipe with you and I hope you try it, please do tag me if you like it!

 

Recipe: Delicious Carrot Cake

Type: Normal

 

Ingredients:

 

4 eggs

1 1/4 cups avocado oil

2 cups white sugar

1 tsp. vanilla extract

1 tsp. almond essence

2 cups plain flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

3 carrots grated

1 cup chopped pecans

 

Frosting:

 

1/3 cup softened butter

250g cream cheese

3-4 cups icing sugar

1 tsp. vanilla extract

Extra pecans for sprinkling. 

 

Method:

 

First things first, preheat your oven to 180 degrees C, and grease a standard cake tin. Then line the base with parchment paper (cut into a circle so it fits). 

 

Now using a stand mixer (I use my Kenwood Chef XL), use the creaming attachment as mix int he eggs, oil, sugar and vanilla and almond essences. 

 

Then mix in the flour, baking soda, baking powder, cinnamon and nutmeg. Stir until just combined. 

 

Then fold in the carrots and chopped pecans. Do not over beat the mixture as this will remove the air and then make your cake quite dense. 

 

Bake in the preheated oven for about 40-50 minutes, or until a toothpick comes out clean. Allow the cake to cool on a wire rack completely. 

 

Clean out your mixing bowl and add in butter, cream cheese and icing sugar until smooth. Possibly sift the icing sugar to remove the lumps. Then add in the vanilla extract. It will be runny but as soon as you place it onto the cake and refrigerate it, it will solidify. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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