This is my first attempt at making Carrot Cake. I promised our godfather a while ago that I would make him this cake and I finally managed to do so on his birthday. It was delicious and everyone really liked it. Honestly I had no idea carrot cake didn’t taste at all like carrots. I would’ve probably made this cake a long time ago if I had known that . I also really enjoyed the pecans that added a wonderful crunch to the cake. I wrote this recipe down a few months ago so I have no idea where I got it from but it sure tastes great – thanks to whomever shared it!
Time: 90 min, Prep: 30 min. Cook: 60
- 4 eggs
- 300 ml (1 ¼ cup) Crisco – vegetable – oil
- 450 g (2 cups) sugar
- 2 tsp vanilla extract
- 220 g (2 cups) all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 4 big carrots (~350 g), grated
- 150 g pecans
- 150 g pecans
- 225 g cream cheese
- 440 g (4 cups) icing sugar
- 110 g butter, softened
- 1 tsp vanilla extract
You also need a springform pan, 26.7 cm (10.5 inch) in diameter, greased and floured.
Preheat oven to 180°C (350°F).
Beat the eggs with the sugar, oil and vanilla extract.
In a small bowl mix the flour, baking soda, baking powder, salt and cinnamon. Combine the dry ingredients with the beaten eggs.
Stir in the carrots and chopped pecans.
Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean.
To prepare the frosting, combine the butter, cream cheese, sugar and vanilla extract.
Beat until the mixture is smooth and creamy. Add the chopped pecans.
After the cake has cooled, turn it upside down on a cake board/plate. Frost your cake – make sure it’s completely cooled before frosting.