I have never ever tried or even heard of the Carrot Cake until I moved to the US. I have to confess that it took me several years to take the courage to try the carrot cake. I don’t remember when it was or with you. I have a blurry memory that it was in San Francisco. However, I do remember that when I tried it I simply loved it! 

I loved the texture, how moist it was. I loved the perfect match it makes with a fluffy cream cheese frosting. I would not pair it with anything else. I would not add chocolate, I would simply eat it as it is meant to be. Simple; but with lots of flavor and texture. 

If you have never tried it, I challenge you to do so. No excuses needed, no need for brunch, simply bake it and you will see. Once you try it, please please please leave me your comments. I would love to hear your thoughts.

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Recipe

Makes: 3-9 inch Cake
Prep Time: 15 Mins
Cook Time: 45 Mins

Ingredients:

• Cake
  • 280 gr All-purpose flour
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • ¾ tsp Salt
  • 2 tsp Cinnamon, ground
  • 3 cups Carrots, grated
  • 75 gr Pecans, chopped
  • 400 gr Sugar
  • 4 u Eggs
  • 220 gr Grapeseed oil
• Cream Cheese Frosting
  • 452 gr Philadelphia cream cheese
  • 110 gr Butter
  • 10 gr Vanilla extract
  • 440 gr Powder sugar

Instructions:

1. CAKE: Preheat the oven to 325F. Grease and flour three 9-inch cake pans and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed. With the mixer on, add the eggs. Stop the mixer and scrape down the bowl.
3. Turn the mixer to low and add the flour mixture in three batches, add the carrots and pecans. Evenly divide the batter among the prepared pans.
4. Bake for 40-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
5. FROSTING:Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth.

**TIP: Make-Ahead – The cakes can be refrigerated for up to 3 days before adding the frosting. Make the frosting while the cake is in the oven. Store the frosting in an air-tight container in the refrigerator for up to 10 days.