Carrots? What’s up, Doc.
Okay so not just carrots, obviously. Not without a whole bunch of other stuff to make it sweeeeeeeet! My mom’s favourite cake is carrot cake so I had to learn how to make one. We don’t live near Eves Pantry (where her fave carrot cake is from) but I think there’s no need for that anymore. Mwahaha.
Ooops, tad arrogant there haha. But this cake is quite nice. My sister who doesn’t enjoy carrot cake normally suddenly couldn’t resist it. The cake was moist and flavourful with a nice texture (thanks to the chopped pecans). But then the cream cheese frosting is crazy awesome too. The recipe gives some extra frosting, the more the merrier.
I know I spread the sliced almonds a bit haphazardly but still….yumm…and cream cheese frosting. Yummmm.
Have a slice 🙂
Carrot Cake from Martha Stewart
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
340 g butter
1 cup brown sugar
1/2 cup white sugar
3 large eggs
2 tsp vanilla extract
1/2 cup water
8-10 medium carrots, shredded on a grater or food processor to about 2 3/4 cups
1 cup pecan, finely chopped
1 cup sliced almonds for decorating sides of cake (or another cup of chopped pecans)
cream cheese frosting:
450g cream cheese
2 tsp vanilla extract
250g butter, room temperature and cut into spaces
2 cups icing sugar
– Preheat oven to 176 degrees Celsius. Grease and line 3 9 inch cake pans (Tried it with two, worked as well). Dust cake pans with flour.
– In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt, ground ginger and ground nutmeg.
– In a large bowl, beat sugar and butter with an electric mixer (on medium speed) until light and fluffy. Add eggs one at a time beating well after each addition. Beat for 3 minutes. Then add vanilla extract, water and carrots. Beat until everything is well combined.
– Put the mixer on low speed and slowly incorporate the flour mixture into the batter. Then add the pecans.
– Divide the batter into the prepared pans and bake for 30 minutes or til golden (or til toothpick comes out clean). Rotate the pans halfway through the baking period.
– Let the cake cool in the pans for 15 minutes then cool the cakes on a wire rack.
– To make the frosting. Beat the cream cheese and vanilla for 2 minutes til light and creamy.
– Gradually add butter with the mixer on medium speed.
– When everything is incorporated turn the mixer on low and gradually add the sugar. Beat till everything is incorporated.
– When the cake is cooled. Trim the top of any cake with a domed top. Then spread the frosting over one layer (1 cup frosting first). Then add the next layer. Spread frosting over it. Spread the frosting over the whole and sides. Then gently press almonds/pecans on the sides of the cake.
– Refrigerate for 1 hour before serving.