Carrot cake is a beloved sweet treat, but many people opt not to make it at home due to fears the recipe is too complex or difficult.
However, carrot cake can be one of the easiest cakes to make at home as long as you have the right instructions.
Sally McKenney, a professional food photographer and baker, has shared her easy-to-follow carrot cake recipe that she claims will “convert” anyone into a carrot cake lover.
On her website Sally’s Baking Recipes, the baker said: “This carrot cake sets the standard for carrot cakes everywhere. It’s deeply moist and filled with toasted pecans. Most of its flavour comes from brown sugar, cinnamon, ginger, nutmeg, and carrots.
Sally added: “So if you’re looking for a make-ahead cake whose taste and texture won’t be compromised, make this! It’s a total classic and 1 taste converts everyone.”
READ MORE: Jamie Oliver’s fruity orange cake uses just 5 ingredients – no sugar or flour
Instructions
To make the cake:
Preheat the oven to 150C. Line a large baking sheet with baking paper.
If adding the pecan nuts, chop them up and add them to the sheet and toast for seven to eight minutes. Once cooked, take out the oven and leave to cool for around 10 minutes.
Turn the oven up to 180C. Grease your cake pans and line them with baking paper.
In a large bowl, mix together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until smooth.
In a second large bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Again, mix together until the batter is smooth and the ingredients are fully incorporated.
Pour one of the cake batters into the second cake batter to combine them. Use a wooden spoon or rubber spatula to gently fold the ingredients together. Fold in the grated carrots and most of the toasted pecans. Set some of the toasted pecans aside for decoration.
Spoon the cake batter evenly into the cake pans. If using three cake pans, bake for 20 to 24 minutes. If using two cake pans, bake for 30 to 35 minutes.
Cook until fully risen and test if the cakes are baked through by gently poking the middle of one cake with a toothpick. If the toothpick comes out wet with batter, the cake is not ready but if the toothpick comes out clean, the cake is ready to take out the oven.
Once the cakes are out of the oven, set aside for now to fully cool down.
To make the frosting:
In a large bowl, beat the cream and butter together until smooth. Add in the confectioners’ sugar, vanilla extract, and a pinch of salt.
Mix for around three minutes until you have a creamy frosting. Add more confectioners’ sugar if the frosting is too thin or milk if the frosting appears too thick.
Once the cakes are completely cooled down, you can decorate them. Evenly cover all sides of the cake with the frosting using a cake stand.
Decorate the sides and top of the cake with the toasted pecan nuts.
Place the cake in the fridge for at least 15 to 20 minutes before slicing.
Your delicious and decadent carrot cake is now ready to serve.
