Carrot Cake
Ingredients
For Carrot Cake batter
• 1 2/3 cup + 2 tbsp All-purpose Flour
• 2 2/3 cup Carrot, grated (see recipe notes)
• 1 cup Granulated White Sugar
• 2/3 cup Light Brown Sugar
• 3 Large Eggs, at room temperature
• ½ cup Milk
• 1 cup Vegetable Oil
• ¼ cup Butter
• 2/3 cup Pecans, chopped
• 1 ½ Ground Cinnamon
• 1 tsp Vanilla
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• ½ tsp Flaky Sea Salt
For Cream Cheese Frosting
• 1 cup Cream Cheese, at room temperature
• 1 cup Confectionary Sugar
• ½ cup Whipping Cream
• ½ tsp Vanilla
• ½ cup Pecans, chopped, for topping and garnish
Steps
Preparation Time: 25 minutes
Baking Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12 to 14
Method
For Carrot Cake batter
1. Start with preheating the oven at 350-degrees F.
2. Prepare two 9-inches cake pans by lining them with parchment paper and greasing the edges with butter. {see recipe notes)
3. In a mixing bowl, add 1 2/3 cup of flour, salt, baking powder, baking soda and cinnamon and mix them well.
4. In another mixing bowl or stand mixer, cream together butter with white sugar.
5. Add oil, light brown sugar and vanilla to the butter mixture and whisk them until combined.
6. Now add eggs one by one and whisk until well incorporated. Do not over mix.
7. Now gradually add the dry ingredients to the egg mixture and fold them in with the help of a spatula. Fold until the batter is smooth with no lumps of flour.
8. Gradually add milk and mix until you get a ribbon to little thin consistency.
9. Now take the grated carrot and pecans in a bowl. Add 2 tbsp of flour and toss them.
10. Add the dusted carrots and pecans in the cake batter and fold them gently.
11. Finally, divide the batter in the two prepared cake pan equally and bake them on middle rack for 30 to 40 minutes until done (see recipe notes)
12. Once done, let it cool in the pan for 10 minutes and then on the cooling rack until completely cool at room temperature.
For Frosting
13. In a mixing bowl, cream the cream cheese until fluffy. This will take about a minute.
14. Now gradually add confectionary sugar and beat the mixture until creamy.
15. Pour in vanilla and whipping cream and beat the mixture until you get a frosting consistency.
16. Cover the frost and chill in the fridge until the cakes are completely cool.
Assembly
1. Frost one cake with the 1/3 of cream cheese frosting.
2. Add the other layer of cake over it and remaining frost on the top and along the sides. Separate the frosting out until smooth. Add pecan on the top for garnishing.
3. Chill and serve.
