Come the afternoon search for something sweet to accompany a steaming hot cup of tea, one of the most inherently satisfying choices is sure to be a moist, nutty carrot cake topped generously with thick, luxurious cream cheese frosting. So classic and heart-warming, you can never go wrong with a good carrot cake. And if fresh, crunchy pecans are included - as they most certainly are in this recipe - the delight will be unbelievable! (more...)
Come the afternoon search for something sweet to accompany a steaming hot cup of tea, one of the most inherently satisfying choices is sure to be a moist, nutty carrot cake topped generously with thic...
Take a large bowl and beat together the eggs, white sugar, oil and vanilla extract until smooth. Mix in the flour, baking soda, baking powder, ground cinnamon and salt by hand. Grate your carrots and stir them into the batter. Carefully fold in the pecans so that they spread evenly through the batter, but take care not to over-mix it. Pour the batter into the prepared baking pan.
Place your baking pan in the preheated oven and bake for around 40 to 50 minutes. You will know your cake is cooked through if you insert a toothpick in the center of the cake and it comes out clean. Take the cake out of the oven and let it cool in its baking pan for about 10 minutes. Then turn it out onto a wire rack to let it set and cool completely.
In the meantime, make your frosting. In a medium sized bowl, beat your softened butter, cream cheese, confectioners' sugar and vanilla extract with an electric mixer until the frosting lightens and gets a beautiful, smooth and creamy texture. Roughly chop your pecans and stir them into the frosting. Frost the cooled cake and decorate with more pecans if you like.