The BEST Carrot Cake you’ll eat
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
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, 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!
