Carrot Cake
Ingredients
- 248g vegetable oil
- 150g brown sugar
- 100g granulated sugar
- 1 tsp salt
- 4 large eggs
- 1 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 240g all-purpose Flour
- 326g carrots, finely grated
- 170g chopped pecans/walnuts, toasted for best flavor
Frosting
- 8 tbsp (one stick) unsalted butter, room temp
- 227g (one 8-ounce package) cream cheese, room temp
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup confectioners' sugar
Instructions
To make the cake —
1. Preheat the oven to 350°F. Lightly grease two 8" round layer pans.
2. Beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda.
3. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
4. Add the flour, stirring until well blended.
5. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).
6. Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
To make the frosting —
7. Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.
8. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake.
9. Refrigerate the cake. An hour or so before serving, remove it from the refrigerator and bring it to room temperature. Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.
