CARROT CAKES

 

Ingredients

FOR THE CAKE

2 cups flour (250grams)

3/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

2 teaspoons cinnamon

2 cups sugar (400grams)

11/2cups vegetable oil (250grams)

4 large eggs (room temperature)*

3 cups shredded carrots (approximately 3 large or 5 medium)

1/2 cup pecans (63 grams)

*remove from fridge 30-45minutes before using.

FOR THE FROSTING

1/2 cup butter (softened)

5 ounces cream cheese (140grams)

5 cups powdered sugar (600 grams)

1/2 teaspoon vanilla

1/4 cup half and half cream (60 grams)

EXTRAS

1/2 cup chopped pecans (63 grams)

Préparations

Pre heat oven to 350degrees180degrees celcius), Grease and flour 2 8 or 9 inch cake pans (20 or 23 cm)

In a small bowl combine all dry the ingredients excluding sugar, carrots and pecans.

In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together another minute, add the dry ingredient mixture beating for another minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon.

Pour into prepared cake pans and bake in pre heated oven for approximately 30-45minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the cake cool before removing from the pans.

FOR THE FROSTING

In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, half and half and vanilla and beat until fluffy, about 3 minutes.

Let the cake cool completely then ice with prepared icing. Top with chopped pecans if desired. 

Enjoy.