CARROT CAKE 🍰 with a sweet cream cheese filling! My parents share a birthday, which is today. My moms birthday falls in the week of Mother’s Day every year. This is her favorite cake so I used pecan nuts, they aren’t as economic as I was hoping for, they can be substituted with a different nut (macadamia/brazil nuts) or a smaller amount of raisins.
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INGREDIENTS:
- 2 Cups Cake Flour
- 2 Tsp Baking Soda
- 1 Tsp Salt
- 2 Tsp Ground Cinnamon
- 1 ¼ Cup Vegetable Oil
- 1 ½ Cup White Sugar
- 1 Tso Vanilla Essence
- 4 Large Eggs
- 5 Carrots, peeled and grated
- 1 Cup Pecan Nuts, set aside a few for decorations
- 1 Cup Cream Cheese, softened
- 1 Cup Icing Sugar
- ¼ Cup Whipping Cream
- METHOD:
- 1. Preheat oven to 180 C, and prepare two baking pans by spraying with non-stick spray. For additional protection, cut a circle on baking paper and line the bottom of the baking tray, remember to spray the baking paper.
- 2. In a bowl, whisk together the dry ingredients: cake flour, baking soda, salt, cinnamon.
- 3. In a separate bowl, whisk together the wet ingredients: oil, sugar, vanilla, and eggs.
- 4. Slowly add the dry ingredients to the wet, mixing until well combines. Add the grated carrots and pecan nuts, fold into the mixture.
- 5. Pour batter into prepared baking trays and bake for 40 minutes, or until a toothpick comes out clean. Allow sponges to cool before removing from pans.
- 6. In a bowl, beat the cream cheese with a hand mixer until creamy, add the icing sugar slowly while mixing. Then add the whipping cream and mix on high speed until thickened.
- 7. When ready, add the cream cheese frosting to the top of one cake layer then layer the cake, add a final layer of cream cheese frosting and top with additional nuts.
