Decadent Carrot Cake Recipe
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5.0
3 reviews
Excellent
Decadent Carrot Cake Recipe
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The most scrumptious carrot cake you'll ever taste.
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Ingredients
Carrot cake
- 4 eggs
- 360 g caster sugar
- 225 ml canola oil or any neutral-flavored oil, like sunflower, corn, avocado, or peanut oil, etc.
- 2 tsp vanilla extract
- 300 g all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- 480 g carrots peeled and grated (about 5 carrots)
- 200 g pineapple chopped into little chunks, including all the juices that run off while chopping it.
- 100 g pecans toasted and roughly chopped (see the notes below)
Cream cheese icing
- 200 g butter at room temperature (see notes)
- 150 g icing sugar
- 500 g cream cheese at room temperature (see notes)
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Instructions
Making the cake
- Preheat the oven to 350F (175C). Butter 2 × 8" round cake pans and line their bottoms with circles of parchment paper.
- Using a mixer, whisk the eggs and sugar together until thick and pale yellow. Slowly add the oil in a steady stream while continuing to mix, followed by vanilla.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Next, fold the flour mixture into the egg mixture using a large spoon.
- Finally, stir in the carrots, pineapple, and toasted pecans until completely combined.
- Divide the batter equally between the two cake pans and smooth the surfaces.
- Bake for 40–45 minutes until risen and springy to the touch and a wooden stick inserted into their centers comes out clean. Leave to cool on a wire rack before unmolding. It would be ideal if you could make the cakes ahead and chill them in the refrigerator.
Making the frosting
- Using a mixer, beat the butter until fluffy, creamy, and shiny, about 5 minutes at high speed. Stop the mixer, scrape down the sides and the beater, add the icing sugar, and beat for another 3–4 minutes.
- Beat the cream cheese with a wooden spoon or spatula until it has the same consistency as the butter icing, then mix the two together at a low speed.
Assembling the cake
- Unmold the cooled-down / chilled cakes. Place one on a serving plate.
- Using an icing spatula, spread a quarter of the icing onto the bottom cake. Put the second cake on top and gently press it down.
- Spread just enough icing to coat the top and sides of the cakes with a very thin layer, incorporating all the loose crumbs. Put the cake into the freezer for 10 minutes, or the fridge for 20–30 minutes, until the coat has set.
- Spread the remaining icing all over the top and sides in a smooth, even layer. Chill in the fridge until the icing is set – around 30 minutes.
Notes
- To toast the nuts, preheat the oven to 350F (180C). Spread the nuts in a single layer on a baking sheet and bake for about 10-12 minutes. Stir half-way to ensure even roasting. You want the nuts to just slightly change the color both on the inside and on the outside. Do not over-roast! Different ovens bake differently, so keep an eye on them and check frequently. Let the nuts cool down completely before chopping.
- If the cream cheese and the butter aren’t at room temperature, your icing will separate and turn grainy.
- If the cream cheese and the butter aren’t at room temperature, your icing will separate and turn grainy.
Nutrition Information
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Calories
783kcal
(39%)
Carbohydrates
72g
(24%)
Protein
8g
(16%)
Fat
53g
(82%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
8g
Monounsaturated Fat
22g
Trans Fat
1g
Cholesterol
132mg
(44%)
Sodium
567mg
(24%)
Potassium
356mg
(10%)
Fiber
3g
(12%)
Sugar
48g
(96%)
Vitamin A
7753IU
(155%)
Vitamin C
10mg
(11%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 783 kcal
% Daily Value*
| Calories | 783kcal | 39% |
| Carbohydrates | 72g | 24% |
| Protein | 8g | 16% |
| Fat | 53g | 82% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 567mg | 24% |
| Potassium | 356mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 7753IU | 155% |
| Vitamin C | 10mg | 11% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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