Let's talk carrot cake. Squidgy and sweet with the odd crunch of pecan, complemented by cool cream cheese icing, in my opinion it's a cake you can't really beat. My version isn't overly spiced, there's just a hint of mixed spice. No one wants to be overwhelmed by spice. No one wants to be overwhelmed by words either, so lets get on with the recipe.
Crunchy Carrot Cake
150g Butter, melted
150g Soft Light Brown Sugar
3 Eggs
200g Self Raising Flour
1tsp Bicarbonate of Soda
1tsp Mixed Spice
200g Carrots, peeled
100g Pecans + extra to decorate
Cream Cheese Icing
600g Icing Sugar
100g Butter
300g Full Fat Cream Cheese
1. Preheat the oven to 180°C. Grate the carrots and set aside. Mix the melted butter with the brown sugar and then add the eggs. Add the flour, then gently stir in the chopped pecans. Finally, pad the carrots with kitchen roll until they're quite dry and stir in. Split evenly between two round cake tins (approx 10"). Bake for around thirty minutes, or until golden on top and a knife comes out clean.
2. Remove the cakes from the tin and leave to cool. Mix up the icing ingredients to form a smooth white icing. Spread a thick layer on the top of both cakes then place one on top of the other.
3. Decorate with pecans to give it an extra oomph, in both look and taste.
Enjoy with a cup of tea... maybe even a cup of matcha tea! Don't forget you can enter a giveaway here to win a free Modern Matcha Kit.
i'm not a huge cake person, but carrot cake (and any other cake with cream cheese frosting) is always the winner for me. this looks so good, and looks fancy but not too difficult to make - best of both worlds :) x
ReplyDeleteYum! This looks really tasty :) I've never tasted carrot cake with pecan (not that I know of, anyway), but a crunchy carrot cake sounds really good! We have our national holiday coming up, so maybe I'll try to make this :) Thanks for sharing!
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Camilla
kapteinmoe.blogspot.no
Carrot cake is one of my favourite cakes and this looks divine. Lucy
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