Carrot Cake with Cream Cheese Frosting

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
  1. Preheat the oven to 180C and line 2 8″ round pans with butter and baking paper
  2. Combine the flour, baking soda, baking powder, cinnamon, ginger, and salt in a medium sized bowl and set aside
  3. In the large mixing bowl of your stand mixer, use the paddle attachment to beat the sugar, eggs, vanilla, and sunflower oil
  4. Beat in the flour mixture until just combined
  5. Stir in the grated carrots and chopped pecans
  6. 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

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