by: JJurado007Posted on:

Carrot Cake

Yields: One 8-inch, three layer cake

Ingredients

Cake:

312 g All-Purpose Flour

1 tsp Baking Soda

2 tsp Baking Powder

1/2 tsp Salt

1 1/2 tsp Cinnamon, ground

1 tsp Ginger, ground

1/4 tsp Nutmeg, ground

1/4 tsp Cloves, ground

100 g Sugar, granulated

300 g Sugar, brown

250 mL Oil

4 Eggs, large room temp

180 g Apple Sauce, room temp

260 g Carrots, freshly shredded

130 g Pecans, toasted and chopped

Frosting:

452 g Cream Cheese, room temp

170 g Butter, unsalted and room temp

600 g Sugar, powdered

Decor:

40 g Pecana, toasted and chopped

Method

Cake:

  1. Pre-heat oven to 350°F.
  2. Grease and line the bottom of three 8-inch round cake pans with parchment paper.
  3. Combine the flour, baking soda, baking powder and salt. Whisk well until well combined. Set aside.
  4. In a stand mixer with a paddle attachment, cream the oil, granulated sugar, brown sugar, cinnamon, ginger, nutmeg and cloves on medium speed for 3 minutes.
  5. Scrape the bowl down and add the eggs one a time, ensuring to scrape the bowl in between additions.
  6. Add the applesauce and mix well.
  7. Add the shredded carrot and add 1/3 of the flour mixture Mix on medium-low speed. 
  8. Scrape the bowl down and repeat until all has been added.
  9. Add the pecans and mix by hand.
  10. Divide evenly into the three 8-inch round lined cake pans.
  11. Bake for 30-40 minutes.
  12. Once the cakes have cooled for 30 minutes, remove them from the cake pan and wrap in plastic wrap. Freeze them overnight or chill for at least 4 hours before frosting.

Frosting:

  1. In a stand mixer with a paddle attachment, cream the cream cheese until smooth and lump free
  2. Add in the butter and mix for 2 minutes.
  3. Scrape the bowl down and paddle down and mix for 1 minute.
  4. Gradually add the powdered sugar until while mixing on medium-low speed.
  5. Once all the sugar has been added, mix for 2 minutes.
  6. Scrape the bowl down and cream for 1 more minute.

Assembly:

  1. The first and second layer should have 200 g of frosting each spread evenly.
  2. The top layer should have 150 g of frosting on top. Frost the sides, making sure to reserve some for decor.
  3. Pipe 8 rosettes on top.
  4. Sprinkle the chopped pecans on top of the rosettes and the top.