Carrot cake
- Servings : One 9” x 13” cake
- Dish type : Desserts
- Preparation : 15 min + 50 min cooking time
- Total : 1h05
Ingredients
Cake:
- 4 eggs
- 250 ml (1 cup) neutral vegetable oil (canola, avocado, grapeseed, sunflower, etc.)
- 225 g (1 cup) white sugar
- 5 ml (1 teaspoon) ground cinnamon
- 10 ml (2 teaspoons) baking powder
- 7.5 ml (1 ½ teaspoon) baking soda
- 5 ml (1 teaspoon) salt
- 230 g (2 cups) flour
- 250 ml (1 cup) toasted pecans, coarsely chopped
- 500 ml (2 cups) finely grated carrots
- 400 ml crushed pineapple, well drained (canned)
Icing:
- 225 g cream cheese at room temperature
- 45 ml softened butter
- 125 ml (½ cup) powdered sugar
- Zest of 1 or 2 lemons (to taste), finely grated
Preparation
- Line a 26” round cake mould with parchment paper or grease the mold with butter. Preheat oven to 375˚F (180˚C).
- Using a mixer, beat the eggs and oil, then add the sugar and blend until the mixture is white and fluffy (approx. 5 min).
- Add the dry ingredients, including the walnuts. Add the carrots and pineapple, alternating between the two.
- Pour the mixture into the mould and bake for 50-55 min. To check if it is ready, insert the tip of a toothpick or a knife into the center of the cake. It’s a sign that it’s cooked when the tip comes out clean.
- Cool on a wire rack and remove from the mould.
- Mix all the icing ingredients well with a mixer. Coat the top of the cake with the icing and optionally, add pecans as a garnish.
It’s divine, with or without frosting!