Put the eggs, white sugar, brown sugar, salt, and vanilla extract in a bowl and mix with a hand mixer on medium speed for 1 minute.
Add the cooking oil and mix on medium speed for 1 minute more.
Add the sifted all-purpose flour, baking powder, baking soda, and ground cinnamon and mix until no dry flour is visible.
Add the prepared carrots and pecans and mix with a spatula.
Divide the finished batter among 3 pans.
Bake in an oven preheated to 170℃ for 18–20 minutes. Take them out once a skewer inserted in the center comes out clean. To bake it all at once, use a pan at least 7cm deep and bake at 170℃ for 45 minutes.
Turn the baked cake layers out and let them cool completely on a cooling rack.
Put the cream cheese and sugar in a bowl and beat with the hand mixer on medium speed until smooth.
Add just a third of the heavy cream and loosen any remaining lumps of cream cheese.
Add the rest of the heavy cream and the sour cream and whip with the hand mixer on high speed.
Once the cream cheese frosting is thick and holds together, scrape down the sides of the bowl with a spatula.
Trim the tops of the cooled cake layers flat.
Spread cream cheese frosting over a cake layer with a spatula. Repeat this twice.
Finish by sprinkling ground cinnamon around the top edge.
Tips
Carrot cake needs time to rest; on the day it’s made, the moisture hasn’t spread through yet, so it’s less moist.
Thyme or rosemary make a nice garnish.
Once finished, keep it in a box or container and let it rest in the refrigerator for about a day before eating. It keeps in the refrigerator for up to 5 days.
Carrot Cake
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (1 batch)
- egg 95g
- all-purpose flour 170g
- baking powder 4g
- baking soda 2g
- ground cinnamon 3g
- sugar 60g
- muscovado sugar 60g, or brown sugar
- salt 2g
- cooking oil 95g
- carrot 105g, chopped or grated
- pecans 40g
- vanilla extract 3g
- cream cheese 200g
- sour cream 50g
- heavy cream 150g
- sugar 48g
- ground cinnamon a little, optional
Instructions
1. Put the eggs, white sugar, brown sugar, salt, and vanilla extract in a bowl and mix with a hand mixer on medium speed for 1 minute.
2. Add the cooking oil and mix on medium speed for 1 minute more.
3. Add the sifted all-purpose flour, baking powder, baking soda, and ground cinnamon and mix until no dry flour is visible.
4. Add the prepared carrots and pecans and mix with a spatula.
5. Divide the finished batter among 3 pans.
6. Bake in an oven preheated to 170℃ for 18–20 minutes. Take them out once a skewer inserted in the center comes out clean. To bake it all at once, use a pan at least 7cm deep and bake at 170℃ for 45 minutes.
7. Turn the baked cake layers out and let them cool completely on a cooling rack.
8. Put the cream cheese and sugar in a bowl and beat with the hand mixer on medium speed until smooth.
9. Add just a third of the heavy cream and loosen any remaining lumps of cream cheese.
10. Add the rest of the heavy cream and the sour cream and whip with the hand mixer on high speed.
11. Once the cream cheese frosting is thick and holds together, scrape down the sides of the bowl with a spatula.
12. Trim the tops of the cooled cake layers flat.
13. Spread cream cheese frosting over a cake layer with a spatula. Repeat this twice.
14. Finish by sprinkling ground cinnamon around the top edge.
https://hong-recipe.pages.dev/en/recipes/carrot-cake/
Hong's Recipe