Carrot cake

Let me introduce you to the softest, most delicious carrot cake I have ever come across.

This cake is super easy to make, it is very very moist and super delicious.

You can play with the recipe, add the nuts you like the most, I use both pecans or walnuts, you can add sultanas or raisins too.

I also double the recipe amounts in case we have visitors, and it makes a luscious big cake, with amazing slices to share.

If like me you are greedy for all things cream, double the cream amounts for the normal cake recipe.

Recipe:

The beauty of this recipe is that all ingredients are very easy to source. You will need 2 round baking tins, preferably the ones you can remove the bottom as it makes the process easier. You must butter them, and then flour them, set aside until your batter is ready.

I find that getting all my ingredients ready and measured, get the tins ready, before I start mixing makes the process more efficient and faster.

Ingredients:

For the cake:

2 cups (250gr) of all purpose flour

2 teaspons of baking soda

1/2 teaspoon of fine sea salt (I use flakes and its fine)

1 1/1 tsp cinnamon

1 1/4 cups of vegetable oil (of your choice)

1 cup of brown sugar (200gr), when I double the recipe I stick to 1 1/2 cups, not 2.

1 tsp vanilla extract

4 large eggs

2 cups of grated carrot (yes that much carrot)

1 cup of coarsley chopped nuts (pecans or walnuts, or both)

For the creamy frosting:

225 gr of cream cheese at room temperature

1 1/4 cups of powdered sugar, 140 gr roughly ( I use normal brown sugar and it is super tasty too)

1/3 cup of heavy cream, 80 ml roughly

Make the batter:

Heat your oven to 350 F (176 C). Grease your 2 baking pans (mine are 9 inch round baking pans) and then flour them.

In a medium bowl, whisk flour, baking soda, salt, and cinnamon until well blended, you can sieve the flour if you wish.

In a separate bowl, whisk the oil, sugar (sugar retains moisture, so I add it to the wet ingredients) and vanilla. Whisk the eggs one at the time to this mixture.

Switch to a large rubber spatula, scrape the sides of the bowl to ensure all ingredients are well combined, then add the dry ingredients in 3 equal parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins if you want to.

Divide the batter into your 2 pans and bake for 25 to 45 minutes (this time will vary depending on your oven, pay attention to your cake the first time you bake it).

Once baked, remove them from the pan and allow to cool completely.

Creamy Frosting:

I usually wait until my cake is ready to serve (completely cooled), and then make the frosting.

In a large bowl, beat the cream and the cheese until creamy, about 1 minute at medium speed.

Beat the powdered sugar, 1/4 cup ate the time until you reach a fluffy texture.

Once ready you can add to your cake, in between layers and on the top. Sprinkle with some more nuts and raisins.

I hope you enjoy the cake as much as we do, it has become a major favourite at home.