Carrot cake is one of those timeless desserts that never goes out of style. It has a rustic charm, a comforting sweetness, and a moist, tender crumb that feels both homey and elegant at the same time. Unlike overly rich chocolate cakes or delicate sponge cakes, carrot cake strikes the perfect balance—it’s hearty yet refined, spiced yet subtle, and finished with a frosting that’s indulgent without being overwhelming. This version brings together finely grated carrots, warm spices like cinnamon, allspice, and cloves, and crunchy roasted pecans to create a cake with texture and flavor in every bite. What makes it even better is the frosting—a light, whipped cream and cream cheese topping that adds tang and silkiness without being heavy.
Whether you’re baking for a birthday, Easter celebration, or simply a cozy afternoon treat, this carrot cake delivers warmth and comfort straight from the oven.
Full Recipe
Ingredients
Cake:
¾ cup (185 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
2 teaspoons (10 ml) vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons (6 g) baking powder
1 teaspoon (3 g) ground cinnamon
½ teaspoon (2.5 g) baking soda
½ teaspoon (3 g) salt
½ teaspoon (2 g) ground allspice
¼ teaspoon (1 g) ground cloves
2 cups (200 g) finely grated carrot
¾ cup (75 g) roasted pecans
Frosting:
¼ cup (60 g) cream cheese
2 tablespoons (15 g) icing sugar
½ cup (125 ml) cold whipping cream
½ teaspoon (2.5 ml) vanilla extract
(Measuring cup = 250 ml)
Cooking Directions
Preheat the oven to 170°C (340°F). Grease and line a loaf tin or 8-inch round cake pan.
In a large mixing bowl, whisk together vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract until smooth.
In another bowl, sift flour, baking powder, cinnamon, baking soda, salt, allspice, and cloves. Mix well.
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