one more slice, please
Make us a little cake first;
1 Kings 17:13
- 300 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 320 mL vegetable oil
- 220 g light brown sugar
- 200 g granulated sugar
- 4 eggs, room temperature (see little note)
- 2 teaspoons vanilla extract
- 315 g carrots, grated
- 120 g chopped pecans or walnuts as preferred
- 227 g cream cheese (see little note)
- 227 g unsalted butter (see little note)
- 1 teaspoon vanilla extract
- 480 g powdered sugar, more or less as preferred
Preheat oven to 176C. Lightly grease two 22cm round cake pans with butter, and line bottoms with parchment paper. In a large mixing bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. In a separate medium bowl, whisk together sugars, oil, eggs and vanilla until well combined. Pour wet ingredients into dry mixture and stir together just until combined with only a few streaks of flour remaining. Fold in carrots and nuts. Divide batter evenly into prepared pans. Bake 30-35 minutes or until a wooden skewer inserted into center comes out clean. Allow cake layers to cool completely in pans set on a wire cooling rack. Once cooled, invert layers and remove parchment paper.
Cream cheese frosting:
In a large mixing bowl, using a hand mixer or a stand mixer fitted with paddle attachment, beat butter on medium speed until very soft and smooth, about one minute. Add cream cheese and beat until fluffy, about 30 seconds. With mixer on low speed, gradually add in powdered sugar. (Optional to use more sugar for firmer, sweeter frosting.) Once combined, scrape down the bowl and add vanilla. Beat on medium-low speed until fluffy and easily spreadable, about one minute
Lastly:
Place one cooled cake layer top-side up on a cake stand or serving platter and spread frosting over the top, all the way to edge of cake. (see notes) Place second cake layer top-side down on top. Spread remaining frosting over top and side of cake. Chill cake for 30 minutes to set frosting before slicing. Keep leftovers covered and refrigerated for up to one week.
Little note: Whenever possible, please opt for cruelty-free, vegan ingredients. Local farms are best for eggs, and there are many kinder alternatives to standard dairy products.
I added white chocolate ganache to the center. It’s very simple to make. You may follow recipe here.
