Homemade Carrot Cake

• servings: 12
• active time: 25
• total time: 4 timer

Ingredients

Oil Spray

Parchment paper

2 cups (280 g) all-purpose flour

1 cup (200 g) granulated white sugar

1/2 cup (115 g) dark brown sugar

1/2 cup (115 g) light brown sugar

1 tsp (3 g) ground ginger

2 tsp (5 g) ground cinnamon

1 tsp (4 g) fine sea salt

2 tsp (7 g) baking soda

1/2 tsp (1 g) nutmeg, grated

4 large eggs

2 tsp (7 g) vanilla extract

1 ¼ cup (295 ml) vegetable oil

1/3 cup (55 g) golden raisins (optional)

3 cups (250 g) carrots, grated

1 cup (125 g) pecans or walnuts, lightly crushed

8 oz (225 g) full fat cream cheese

1 ¾ cups (220 g) powdered sugar

1/4 cup (60 ml) heavy cream

Pinch salt

Directions

Start by greasing two 9” round cake pans and line the bottom with parchment.

For the cake, whisk and combine all-purpose flour, dark brown sugar, light brown sugar, granulated sugar, ground ginger and cinnamon, fine sea salt, and baking soda. *Optional grated nutmeg*

In a separate bowl, crack in the eggs and beat together. Whisk in vanilla extract and stream in vegetable oil while continuously whisking.

Whisk in the wet ingredients into the dry ingredients until combined.

Once combined add in golden raisins, grated carrots, and pecans (or walnuts). Mix until combined.

Divide batter evenly into the cake pans and place into a 175C preheated oven. Bake for 35-45 minutes. Let cool before inverting onto a wire rack to cool completely.

While cooling, beat cream cheese in a medium bowl until smooth then beat in powdered sugar until combined and smooth.

Stream in heavy cream and a pinch of salt while beating on high speed until thoroughly combined. Cover and fridge until ready to use.

Once cakes are room temperature, add half the frosting to the top of one cake and spread towards the edges but not all the way.

Gently law the other cake on top and allow the weight to press the frosting out towards the edges.

Add the rest of the frosting on top and spread evenly to the edges and top with crushed pecans.