Carrot Cake Image

Carrot Cake

Mary's Kitchen Crush - "Myra the Entertainer"

30
Prep Time
(minutes)
150
Cook Time
(minutes)
12
Servings

Ingredients

  • Cake:
  • 4 eggs
  • 1 cup (225g) granulated sugar
  • 1 cup (200g) brown sugar
  • 1 cup (235mL) vegetable oil
  • 2 teaspoons (10mL) vanilla
  • 2 oranges, zested
  • 2½ cups (320g) all-purpose flour
  • 2 teaspoons (8 g) baking powder
  • 2 teaspoons (8g) baking soda
  • ½ teaspoon (3g) salt
  • 1 tablespoon (7g) cinnamon
  • ½ teaspoon (2g) grated nutmeg
  • ¼ teaspoon (1g) ground clove
  • 3 cups (375g) coarsely grated carrots
  • 1 cup (150g) chopped pecans
  • ½ cup (150g) finely chopped fresh pineapple
  • Icing:
  • 2 bricks (500 g) brick cream cheese, room temperature
  • 1 cup (227g) unsalted butter, room temperature
  • 4 to 6 cups (500g-750g) icing sugar
  • 2 teaspoons (10mL) vanilla
  • ½ teaspoon (2g) cinnamon
  • ¼ teaspoon (1g) salt
  • Candied pecans, optional
  • Candied orange slices, optional

Steps

  1. For the cake, heat oven to 350F (176C). Spray two 9-inch (23cm) round cake pan with cooking spray and line bottom of each with parchment paper; set aside.
  2. Whisk together eggs and sugars in a large bowl until well combined. While whisking, slowly add oil. Stir in vanilla and zest.
  3. Sift together flour, baking powder, baking soda, salt and spices in a large bowl.
  4. Combine dry mixture into wet. Add carrots, nuts and pineapple and stir to combine.
  5. Divide batter between pans. Bake until a toothpick inserted in center of cakes comes out clean, about 40 to 50 minutes.
  6. Cool for 20 minutes in pan. Invert onto a cooling rack, remove parchment and cool completely.
  7. For the icing, beat cream cheese and butter together in a large bowl with a hand mixer until smooth.
  8. Gradually add icing sugar ½ cup (115g) at a time until desired consistency. Stir in vanilla, cinnamon and salt.
  9. To assemble, spoon a small dollop of icing onto cake stand. Place first cake round on top, pressing lightly to adhere.
  10. Smooth ¾ cup (60g) icing onto cake round and top with second cake round. Use remaining icing to decorate top and sides of cake. Decorate with candies pecans and orange slices, if desired.