Carrot Cake Recipe:

1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (280 grams) allpurpose flour
1 teaspoon ba!ing soda
1 1/2 teaspoons ba!ing powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, "egetable or canola oil
2 teaspoons pure "anilla e#tract
$ote% &or a moister carrot ca!e, add 1/2 cup of crushed pineapple (well drained) or applesauce
to the batter when you add the oil and "anilla e#tract' (ou may ha"e to ba!e the ca!e a few
minutes longer'
$ote% )his ca!e can be ba!ed in a * # 13 # 2 inch (23 # 33 # + cm) pan' ,ust increase the ba!ing
time to between 30 to 40 minutes
Cream Cheese Frosting:
1/4 cup (+- grams) unsalted butter, room temperature
8 ounces (22- grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure "anilla e#tract
finely grated lemon .est of one lemon
Garnish: (Optional)
1 cup (100 grams) toasted and finely chopped walnuts or pecans
/ar.ipan 0arrots
Carrot Cake: 1reheat o"en to 3+0 degrees & (180 degrees 0) and place rac! in center of o"en'
2utter or spray two * # 2 inch (23 # + cm) ca!e pans and line the bottoms of the pans with a
circle of parchment paper'
1' )oast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant' 3et
cool and then chop coarsely'
2' 1eel and finely grate the carrots' 4et aside'
3' 5n a separate bowl whis! together the flour, ba!ing soda, ba!ing powder, salt, and ground
cinnamon' 4et aside'
4' 5n bowl of electric mi#er (or with a hand mi#er), beat the eggs until frothy (about 1
minute)'
+' 6radually add the sugar and beat until the batter is thic! and light colored (about 3 4
minutes)'
7' 8dd the oil in a steady stream and then beat in the "anilla e#tract'
-' 8dd the flour mi#ture and beat 9ust until incorporated'
8' :ith a large rubber spatula fold in the grated carrots and chopped nuts'
*' ;"enly di"ide the batter between the two prepared pans and ba!e 2+ to 30 minutes or
until a toothpic! inserted in the center comes out clean'
10' <emo"e from o"en and let cool on a wire rac!' 8fter about + 10 minutes in"ert the ca!es
onto the wire rac!, remo"e the pans and parchment paper, and then cool completely
before frosting'
11' )o assemble% place one ca!e layer, top side down, onto your ser"ing plate' 4pread with
about one third of the frosting' 6ently place the other ca!e, top of ca!e facing down, onto
the frosting, and spread the rest of the frosting o"er the top and sides of the ca!e' 5f
desired, press toasted and finely chopped nuts on the sides of the ca!e and decorate the
top of the ca!e with mar.ipan carrots (see below)' 0o"er and refrigerate any lefto"ers'
4er"es 10 12'
Frosting:
1' 5n bowl of electric mi#er (or with a hand mi#er)
2' 2eat the cream cheese and butter, on low speed, 9ust until blended with no lumps'
3' 6radually add the sifted powdered sugar and beat, on low speed, until fully incorporated
and smooth'
4' 2eat in the "anilla e#tract, and lemon .est'