I have recently taught a class for making carrot cake and just while I was teaching, it hit me that I had never shared with you my recipe.
Thus here I am today!
The frosting is made with cream cheese, cinnamon and ginger…a combination that I found addictive.
Happy Monday to you all!
- 1/2 cup (50 grams) walnuts
- 1 cup finely grated carrots
- 1 cups (130 grams) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 100 grams granulated white sugar
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 30 grams unsalted butter, room temperature
- 150 grams cream cheese, room temperature
- 1 cup (115 grams) confectioners (powdered or icing) sugar
- 1/2 tbsp ginger
- 1/2 tbsp cinnamon
Tools: 23 x 5cm cake pan, 2 mixing bowl, electric mixer with beater attachment
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray one – 9 x 2 inch (23 x 5 cm) cake pan and line the bottoms of the pan with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute)
Gradually add the sugar and beat until the batter is thick and light colored (about 3 – 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract
Add the flour mixture and beat just until incorporated
With a large rubber spatula fold in the grated carrots and chopped nuts
Evenly divide the batter between the prepared pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack.
After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely
In the meantime prepare the frosting. Beat the cream cheese and butter on low speed until blended with no lumps. Gradually add the sifted powdered sugar, cinnamon and ginger.
Beat until fully incorporated.
Scoop out the frosting on the cooled cake
and with a spatula spread it evenly. Cover and refrigerate for about 30 min.
When ready to serve slice it into square
and enjoy it