Sigrid's Carrot Cake
, Serves 8-10
A moist spiced oil-based carrot cake, baked in a Bundt or layer pans and finished with pecan cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepSpray a 10-12 cup Bundt pan with baking spray with flour, or grease 2 (8-inch) cake pans, line with parchment, grease and flour | ||||||
| 200 g granulated sugar | Whisk sugar, oil & eggs | Stir dry into wet | Mix in carrots | Bake 350°F / 175°C, 40-50 min Bundt (30 min layers) | Cool 15-20 min, flip out, cool 1 hr | Frost cake, sprinkle remaining pecans |
| 240 ml vegetable oil | ||||||
| 4 large eggs | ||||||
| 250 g all-purpose flour | Sift together dry ingredients | |||||
| 1 tsp baking powder | ||||||
| 1 tsp baking soda | ||||||
| 2 tsp ground cinnamon | ||||||
| 1/2 tsp kosher salt | ||||||
| 1/4 tsp ground cardamom (optional) | ||||||
| 220 g grated carrots (largest holes of a box grater) | ||||||
| 170 g salted butter (1 1/2 sticks), room temperature | Beat butter & cream cheese 1-2 min | Beat in powdered sugar & vanilla | Fold in most of the pecans | |||
| 340 g cream cheese, room temperature | ||||||
| 680 g powdered sugar | ||||||
| 2 tsp vanilla extract | ||||||
| 30 g finely chopped toasted pecans (folded into frosting) | ||||||
| 30 g finely chopped toasted pecans (for topping) | ||||||
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