I always shunned carrot cake as a kid. The ideas of carrots in a cake just seemed ridiculous to me. It was only in my 20s, when I attended a wedding, that I fell in love with carrot cake. A waiter served up a slice of cake, laced with butter cream frosting. Without investigating its content, I instinctively dug in and it was love at first bite. This is a recipe for carrot cake that I adapted from The Joy of Baking. This cake is very moist. It’s not too sugary and has a wonderful nutty crunch. The maple frosting gives it just the right touch of sweetness.
- 1/2 cup of coarsely chopped pecans
- 1 1/4 c of finely grated carrots
- 1 c sugar
- 1 c flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 eggs
- 1/2 c of flavorless oil (I used rapeseed oil)
- 1 tsp pure vanilla extract
- Preheat oven to 350 and place rack in the center of the oven. Grease or butter a square or round backing pan (9 inch). You can line the bottom of the pan with parchment paper for an easier transfer.
- Whisk together dry ingredients
- In a separate bowl, beat eggs until frothy (abt. 1 min), add in sugar and beat until the batter is thick (abt. 3 min), beat in oil and then vanilla extract. Add the flour and beat until incorporated. Gently mix in carrots and pecans. Transfer the batter into your baking pan.
- Bake the cake for about 35 – 40 minutes (or until tooth pick inserted in the center comes out clean). Cool the cake for about 15 – 20 minutes. Transfer the cake to a wire rack and let it cool completely, before frosting.
Maple Buttercream Frosting
- 2 TBSP room temp. butter
- 1 1/2 c powdered sugar
- tiny splash of milk
- 1/4 c maple syrup
- Beat butter, add syrup and milk, blend, add sugar, mix until smooth. Store in fridge about 20 – 30 minutes and spread on your carrot cake once it’s cooled.
This frosting is light and has a medium consistency.