My best carrot cake recipe
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Prep Time
25 mins
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Cook Time
25 mins
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Servings
1 large cake
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Course
Baked Goods
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Cuisine
American
My best carrot cake recipe
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This is my best tried and tested carrot cake recipe with cream cheese frosting.
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Ingredients
- 1 cup pecan nuts toasted and roughly chopped
- 1 cup or 200gms densely packed dark brown sugar such as demerara or muscovado
- ½ cup or 100gms white granulated sugar
- 4 large free-range eggs
- 1 cup or 250ml sunflower oil
- 1 tsp vanilla extract or essence optional
- 1 cup or 250ml crushed pineapple drained from tin 432gm tin/net weight 281gm
- 2 cups or 500ml grated carrots half finely grated and half coarsely
- ½ cup raisins or sultanas presoaked in boiling water and then drained
- 2 1/2 cups or 312gm cups cake or all-purpose flour
- 3 tsp mixed spice
- 1/2 tsp cinnamon
- ½ tsp ground ginger
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp bicarb baking soda
Cream cheese frosting:
- 200 grams butter at room temperature
- 350 grams icing sugar
- 3 Tbsp milk
- 1 tsp vanilla extract
- 230 - 250 grams cream cheese a solid kind
Instructions
- Heat the oven to 150C/300F and spread the pecan nuts on a baking tray. Roast for 7 – 8 minutes until toasted. Allow to cool.
- Turn the oven up to 180C/350F and line 2 x 23cm (9inch) springform cake tins with baking paper.
- Using an electric mixer, beat the two sugars with the eggs, until fluffy. Add the oil and vanilla extract and continue to beat until well combined.
- Fold through the drained crushed pineapple, grated carrots, presoaked, and drained raisins until well mixed.
- In a separate bowl, sieve all the dry ingredients twice and then fold this through the wet cake batter until well incorporated.
- Divide the batter equally between the two cake pans and bake for 35 – 40 minutes. The cake is done when a sharp knife is inserted into the middle and comes out clean. Loosely cover the cakes with tin foil for about 25 minutes if necessary and to prevent over-browning.
- Allow the cakes to cool in the pans on a cooling rack. They should be completely cool before icing/frosting them.
To make the frosting:
- It’s very important to prevent the cream cheese from splitting or becoming too runny that you only add it right at the end and do not over mix it.
- Using an electric mixer, beat the butter, icing sugar, milk, and vanilla until pale and fluffy, about 4 – 5 minutes. At this point you cannot overmix the frosting and beat it for a longer time makes it softer and more fluffy.
- Add the chilled cream cheese and mix very briefly and only until it is incorporated and smooth.
Notes
- This cake will keep for 3 - 5 days in a sealed container.
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