Description
This carrot cake is soft, gently spiced, and just the right amount of sweet. It’s the kind of cake you make once, then quietly memorize because it never lets you down.
Ingredients
Units
Scale
Cake
- 4 large eggs
- 2 cups sugar
- 1 1/2 cups neutral oil
- 3 cups cake flour
- 3 tsp baking powder
- 2 tsp bicarb
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 3 cups finely grated carrots
- 1 cup chopped pecan nuts
Icing
Instructions
Cake
- Preheat the oven to 180°C and place the rack in the middle.
- Grease a 3 L ring tin well and lightly dust with flour so nothing sticks later.
- In a large bowl, whisk 4 eggs with 2 cups sugar until pale, thick, and a bit fluffy. This takes a few minutes, so keep going.
- Slowly beat in 1 1/2 cups of oil until the mixture looks smooth and glossy. Don’t rush it.
- Sift together 3 cups of cake flour, 3 tsp of baking powder, 2 tsp bicarbonate of soda, 2 tsp ground cinnamon, and 1/4 tsp salt.
- Add the dry ingredients to the bowl and gently fold until just combined. Stop once you don’t see dry patches.
- Fold in 3 cups finely grated carrots and 1 cup chopped pecan nuts until evenly mixed. The batter will be thick but pourable.
- Spoon the batter into the prepared ring tin and smooth the top.
- Bake for about 50 minutes, or until a skewer inserted comes out clean. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
- Let the cake stand in the tin for 10 minutes, then turn it out onto a rack and allow it to cool completely before icing. Don’t rush this part, or the icing will slide right off.
Icing
- In a bowl, mix 1 cup icing sugar with a dash of ground cinnamon.
- Stir in 1/4 cup cottage cheese or sour cream until smooth. If using cottage cheese, mash or blend briefly so the icing stays creamy and smooth.
- Spoon or pour the icing over the cooled cake and finish with extra chopped pecans on top.
Notes
Created, prepared, tried, and tested by Thilleshni
