If you find that the sun on your skin doesn’t quite warm you to the core, or the rain pattering on the roof outside your bedroom window sounds a bit too much like your insides, my darlings… it’s time to put on an apron, pull out the sugar jar, and bake yourself a carrot cake. With cream cheese frosting, lots of it.
Carrot cake
- 280g grated carrots
- 50g chopped pecans
- 300g soft light brown sugar
- 3 large eggs
- 300ml sunflower oil
- 300g all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 tsp vanilla extract
- Preheat the oven to 180C and line 2 8″ round pans with butter and baking paper
- Combine the flour, baking soda, baking powder, cinnamon, ginger, and salt in a medium sized bowl and set aside
- In the large mixing bowl of your stand mixer, use the paddle attachment to beat the sugar, eggs, vanilla, and sunflower oil
- Beat in the flour mixture until just combined
- Stir in the grated carrots and chopped pecans
- Divide the batter evenly between the two baking pans and bake in the oven for 35 minutes or until a skewer inserted at an angle comes out clean. Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely
Ellebug 