Many believe carrot cake to be an invention of the US, Germany or England; nobody is right, and nobody is wrong. However, carrot cake of today, the world over, is certainly not the same as that once adored so fondly by George Washington.
Carrot Cake with Pecan Nuts
Ingredients
Cake
Icing
Instructions
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Preheat oven to 150°C. Line a large baking tray with parchment paper. Spread the 1 cup of pecans on the tray and place in the oven for 7 to 8 minutes. Remove and allow to cool for 10 to 15 minutes.
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Raise the heat of the oven to 175°C. Lightly grease two or three 9" cake tins, line with parchment paper, and further grease the paper.
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Whisk the brown sugar, the granulated sugar, and the oil together prior to adding the eggs, apple sauce, and the vanilla in a large bowl until fully incorporated, ensuring there are no brown sugar lumps.
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In separate large bowl, whisk the dry ingredients, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the bowl, using a silicone spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrot and 1 cup of pecans.Fold only until no dry streaks remain. Overmixing after the flour is added can make the cake dense.
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Spoon the mixture evenly into the cake pans. Bake for 25 to 30 minutes. Test the center with a sharp knife, straight in and out. If it comes out clean, the cakes are done. If required, continue to bake until cooked through, testing every few minutes.A skewer is preferable to a knife for testing: it should emerge clean or with a few moist crumbs, but no wet batter.
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Do not over bake. Allow the cakes to cool completely in the tins on a wire rack before icing and assembling.
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In a large bowl use a stick blender or stand mixer fitted with a whisk or paddle, beat the cream cheese and butter together on a medium high speed until smooth. Add the icing sugar, vanilla extract, and a pinch of salt if required.Use an electric hand mixer or stand mixer rather than a stick blender, which can make the cream-cheese icing loose.
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Beat on a low speed for 30 seconds, then increase to a high speed and beat for 3 minutes until completely combined and creamy. Add more icing sugar if too thin, or a little milk if too thick. The icing should be soft and pliable, but not runny.
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Using a large serrated knife or cake leveler, layer off the tops of the cakes to create a level surface. Place one cake layer on your cake stand and evenly cover the top with icing. Top with the second layer, more icing, and then top with the third layer. Spread the remaining icing all over the top and sides of all exposed layers.
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Decorate the sides and the top of the cake with the remaining 1 cup of toasted pecans. Place the cake in the fridge for at least 20 to 30 minutes prior to slicing.
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Ensure you tightly cover any leftover iced cake which can then be kept in the fridge for up to 5 days.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1158kcal
- % Daily Value *
- Total Fat 72.1g111%
- Saturated Fat 22.8g115%
- Cholesterol 99mg33%
- Sodium 542mg23%
- Potassium 329mg10%
- Total Carbohydrate 123.3g42%
- Dietary Fiber 3.2g13%
- Sugars 13.7g
- Protein 9.8g20%
- Vitamin C 5.3 mg
- Calcium 116 mg
- Iron 1.8 mg
- Vitamin D 20.9 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
