Ingredients
Cake Batter
| Flour | Sugar | Eggs | Sunflower Oil | Baking Powder | Baking Soda | Salt | Cinnamon | Nutmeg | Ginger |
|---|
| 240g | 400g | 3 | 230ml | 4g | 3g | 5g | 5g | 2g | 2g |
Carrot mixture for the batter
| Carrots | Walnuts or Pecans | Honey | Butter |
|---|
| 180g | 120g | 50 g | 20g |
Icing
| Cream Cheese | Butter | Powdered Sugar | Vanilla Bean |
|---|
| 400g | 150g | 150g | 1 bean |
Instructions
Carrot mixture
- Melt butter in a hot pan
- Combine nuts and honey in the pan
- Cook until nuts begin to brown
- Stir in carrots until fully mixed with honey and nuts
- Cook until carrots begin to brown
Cake
- Preheat oven to 200°C
- Mix dry ingredients, except for sugar, together
- Mix eggs, oil, and sugar
- Mix until sugar is dissolved
- Stir in dry ingredients gradually
- Stir in carrot mixture
- Bake for 30 or so minutes, until the cake's center is no longer liquid
- This has taken up to 45-50 minutes depending on the batter's viscosity.
Icing
- Soften butter to "room temperature"
- Mix butter and cream cheese until smooth and homogeneous
- Mix in powdered sugar gradually to avoid a mess
- Add in vanilla and mix thoroughly
Notes
Reference for instructions: https://www.epicurious.com/recipes/food/views/carrot-cake-with-cream-cheese-frosting-51191810