Spring is coming, and that means Easter and bunnies and carrots! For today's feature, I decided to do a somewhat more difficult and adventurous recipe. Although this two-tier cake. took more time than a traditional brownie or cookie session (about 4 hours), it's one of the best recipes I'm stumbled upon thus far. I've always loved carrot cake, but this was actually my first time ever baking it. This was initially adapted from the recipe on Sally's Baking Addiction, but with a few simple adjustments. Without further ado, let's get into it!
So the process is actually quite simple. Preheat the ocean to 150 degrees Celsius. Line the chosen pecans on a baking sheet in a nonstick pan and toast them for 8 minutes. Then, turn the oven up to 180 degrees Celsius.
Next, we're gonna move onto making the actual cake. In a bowl, whisk brown sugar, sugar, oil, eggs, applesauce, and vanilla together. Set this mixture aside.
In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Add these two mixes using a rubber spatula or a wooden spoon. Then, add in the carrots and 1 cup of toasted pecans. Make sure you leave some pecans, because you'll need them later!
Pour the batter evenly into the 2 cake pans, and bake both of them for 30 minutes. Afterwards, allow the cakes to cool completely. While the cakes are baking, you can make the frosting! In a large bowl, use a hand mixer to beat the cream cheese and butter together for 2 minutes. Then, you add the confectioners' sugar and 2 Tbs of cream and beat for another 2 minutes. If needed, add the vanilla and 1 more tablespoon of cream and beat on for 2 minutes on high. When the cake is ready, using a knife, layer off the tops of the cake so you can flatten them out. Place 1 cake layer on top of each other and evenly cover the cakes with frosting. Make sure you get the sides as well!!
Finally, you decorate the cake with the remaining pecans and voila, you're done!!
- 2 1/2 cups chopped pecans (1 cup for cake, the rest for garnish)
- 260g dark brown sugar
- 70g granulated sugar
- 1 cup canola oil
- 4 large eggs
- 3/4 cup smooth unsweetened applesauce
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour (more if needed)
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch of Salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 cups (260g) grated carrots (about 4 large carrots)
Cream Cheese Frosting:
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups confectioners' sugar
- 2 tbsp heavy cream
- 1 teaspoon vanilla extract
- pinch salt
1. Preheat oven to 150 celsius.
2. Line the chopped pecans on a baking sheet in a pan and toast for 8 minutes.
3. Turn the oven up to 180 degrees celsius.
4. In a bowl, whisk the brown sugar, sugar, oil, eggs, applesauce, and vanilla.
5. In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together.
6. Mix both ingredients together, then pour in carrots and 1 cup of the toasted pecans. Leave the rest of the pecans for later on use.
7. Pour the batter into 2 cake pans and bake both for 30 minutes. Allow the cakes to cool completely
8. For the frosting, use a mixer to beat the cream cheese and butter together for 2 minutes.
9. Add the confectioners' sugar and 2 Tbs of cream and beat for another 2 minutes.
10. Add the vanilla and 1 more Tbs of cream if needed and beat on for 2 minutes on high.
11. After smoothing out the surface of the cakes, place 1 cake layer onto of the other.
12. Evenly cover up the cake with frosting and decorate the sides as well with frosting and remaining toasted pecans.