The BEST Carrot Cake you’ll eat

Nov 25

This soft, unbelievably moist carrot cake is packed with flavour—so perfectly spiced and cosy, it’s the equivalent of a warm autumn hug. I’m yet to meet anyone who isn’t instantly obsessed with this particular cake. All of this to say- this is the only carrot cake recipe you’ll ever need, period.

There are a few key ingredients that makes this cake extra special (and moist):

Don’t skip the brown sugar. Brown sugar contains molasses, which isn’t only necessary to react with the soda bi-carb to help the cake rise but also to add moisture to the cake. This is what keeps the cake soft and moist.
Oil vs butter- Both are fats and both help to moisten the cake. The key difference in why we use one for the other lies in how they set. Butter hardens and solidifies at cooler temperatures as compared to oil, which remains liquid. This is why cakes made with oil tend stay softer for longer. I prefer oil here for a softer texture, even straight from the fridge.
Applesauce for extra moisture- This is a great way to add additional moisture to the cake. The natural pectin in apples also help bind the cake, maintaining the crumb structure. I like to use homemade applesauce here because a) I am my mom’s daughter and I like everything homemade..b) I never keep a jar in my fridge ..and c) it is incredibly quick and easy to make whenever I need it.
Do not pre-grate your carrots. For a more flavourful and softer cake, make sure to freshly grate your carrots. Carrots are 85-90% water. When you grate your carrots fresh, right before use, it helps to retain as much of this water as possible to give you a moist cake. You can also use a mix of different varieties of carrots for an interesting flavour profile.
Season with your heart. This has nothing to do with moistness, and everything to do with flavour. I have mentioned the quantities for the spices below but season the cake with your heart. If you like your carrot cake especially spicy, feel free to add a little more of something and vice versa. Please do not use any of the packaged spices here. There is nothing that beats the flavour of freshly grated spices.

This cake might seem like there’s a lot going on, but trust me, it couldn’t be simpler. Your whole kitchen will smell of autumn for a good while which is great, you can save on those candles for a couple of days hehe. Happy baking xx

Recipe

Serves: 8

Ingredients

For the carrot cake:

150g egg pulp, at room temperature
180ml vegetable oil or any neutral flavoured oil
65g caster sugar
190g dark brown sugar, preferably packed
120g unsweetened applesauce, either homemade or store-bought
1 tsp vanilla paste
235g plain flour
1.5 tsp baking powder ~2g
3/4 tsp soda bi carb ~4g
1.5 tsp cinnamon powder
1/4 tsp grated nutmeg
1/2 tsp grated fresh ginger
1g salt
200g grated carrots
(weighed after grating)
100g pecans (or use walnuts), roasted and coarsely chopped

For the cream cheese frosting:

180g full fat cream cheese, softened at room temperature
125g heavy cream
20g caster sugar
zest of half an orange

Method

Preheat oven to 175°C (fan-forced) or 180°C (deck oven). Grease and line a 7inch cake tin. Keep aside.
(Note: Alternatively, you can divide the batter in half and bake in two 7inch cake tins)
In a large bowl, sift the flour, baking powder and baking soda together. Add cinnamon powder, grated nutmeg, grated ginger & salt and whisk to combine. Keep aside.
In another large bowl, add the eggs, oil, the two sugars, applesauce and vanilla paste and whisk until combined well.
Add the dry ingredients into the wet ingredients and mix until just combined. Do not beat the batter.
Fold in the grated carrots and 50g of the roasted pecans. Pour the batter into the prepared cake tin.
Bake for 40-45 minutes or until a skewer inserted comes out clean. Remove from oven and let it cool.

For the cream cheese frosting:

In a medium bowl, add all the ingredients for the frosting and whisk until medium stiff peaks. Refrigerate for 30 minutes or until use.

Assembly:

Using a serrated knife, cut the cake horizontally into two.
Place one half of the cake onto a cake board/ serving plate.
Pipe half of the frosting on top and use a palette knife to spread evenly.
Place the other half of the cake on top and press lightly. Use a palette knife to smoothen out the sides.
Pipe the remaining cream on top and use a palette knife to smoothen and even out the frosting. Chill for at least an hour or until use.
Garnish with the remaining chopped pecans. Use a hot, sharp knife to cut into slices. Enjoy!