Carrot layer cake
Spiced carrot layers with cream cheese frosting.
Ingredients
| Ingredient | Amount | Baker’s % |
|---|---|---|
| Cake | ||
| Plain flour | 313 g | 100% |
| Baking powder | 8 g | 2.6% |
| Baking soda | 4.6 g | 1.5% |
| Fine salt | 3 g | 1% |
| Cinnamon | 4 g | 1.3% |
| Ginger | 2 g | 0.6% |
| Nutmeg | 0.5 g | 0.2% |
| Cloves | 0.5 g | 0.2% |
| Brown sugar | 300 g | 95.8% |
| White sugar | 100 g | 31.9% |
| Neutral oil | 226 g | 72.2% |
| Whole egg | 200 g | 63.9% |
| Applesauce | 180 g | 57.5% |
| Vanilla extract | 4 g | 1.3% |
| Grated carrot | 260 g | 83.1% |
| Pecans | 130 g | 41.5% |
| Frosting | ||
| Cream cheese | 452 g | 144.4% |
| Unsalted butter | 113 g | 36.1% |
| Icing sugar | 480 g | 153.4% |
| Vanilla extract | 6 g | 1.9% |
| Fine salt | 1 g | 0.3% |
| Total | 2787.6 g | 890.7% |
Method
- 1
Prepare three lined cake tins; heat a conventional oven to 177°C / 350°F. Toast the pecans separately and cool.
- 2
Combine flour, raising agents, salt and spices. In another bowl, whisk sugars, oil, eggs, applesauce and vanilla.
- 3
Fold both mixtures together, then add carrots and nuts. Divide evenly between tins.
- 4
Bake for 20–25 minutes, checking the centres with a skewer. Let the layers become completely cold.
- 5
Beat cream cheese and butter until smooth. Gradually beat in icing sugar, vanilla and salt.
- 6
Spread frosting between layers and over the outside. Refrigerate the assembled cake and any leftovers.