Carrot Cake
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Monday, June 23, 2014

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Carrot Cake

Kelly Mike - Monday, June 23, 2014


Ingredients

  • 1 and 1/3 cups (185 grams or 6.5 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon (or 1 teaspoon if you love cinnamon)
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (100 grams or 3.5 ounces) granulated sugar
  • 1/2 cup (100 grams or 3.5 ounces) light or dark brown sugar
  • 2 large egg
  • 1/2 cup plus 1 tablespoon (135 ml) canola oil (or vegetable, safflower)
  • 1 teaspoon vanilla extract (optional)
  • 200 grams (about 1 and 1/3 cups packed) grated carrots (first grate the carrots, then measure)
  • 3/4 cup (80 grams) pecans or walnuts, roughly chopped
  • Cream Cheese Frosting:
  • 4 ounces (115 grams) cream cheese, softened to room temperature
  • 1/4 cup (55 grams or 1/2 stick) unsalted butter, softened to room temperature
  • 1/2 cup (60 grams) powdered sugar, sifted
  • 1 teaspoons vanilla extract (optional)

Instructions

Preheat oven to 325F/160C. Butter a 9×5-inch loaf pan.

In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, add the oil slowly and beat until combined. Turn off mixer. Fold in (by hand) carrots until combined. Fold in dry ingredients just until combined. Don’t overmix. Fold in nuts.

Pour the batter into prepared loaf pan. Bake for about 60 minutes until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.

To make the frosting:

In a mixer bowl fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy and combined thoroughly. Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached. You can add pinch of salt or lemon juice to cut the sweetness. Spread frosting over the top of the cooled cake. Decorate with walnuts or pecans if desired.

Store cake in an airtight container in the refrigerator for up to 4 days.

Cake is best served at room temperature.

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