Carrots are very important to the health of a human being. Not only do carrots help in detoxifying the body but they are also very important to our skin, teeth and to our vision. Using carrots as the main ingredients of the carrot cake, they release their juices when baked hence making the cake more nutritious.
INGREDIENTS
1 Cup (100g) pecans or walnuts.
¾ Pound (340g) raw carrots (about 2 ½ cups finely grated.)
2 Cups (260g) all-purpose flour.
1 Teaspoon baking soda.
1 ½ Teaspoons baking powder.
½ Teaspoon salt.
1 ½ Teaspoons ground cinnamon.
4 Large eggs.
1 ½ Cups (300g) granulated white sugar.
1 Cup (240ml) safflower/vegetable/canola oil.
2 Teaspoons pure vanilla extract.
CREAM CHEESE FROSTING
¼ Cup (57g) unsalted butter at RTP.
8 Ounces (227g) cream cheese at RTP.
2 Cups (230g) confectioner’s/icing sugar sifted.
1 Teaspoon (4g) pure vanilla extract.
1 Teaspoon finely grated lemon zest. (Optional)
(The pecans should be toasted for 8 minutes or until lightly brown and fragrant. Let them cool and then chop them coarsely before use.)
Preheat your oven to 180 degrees C.
Flour and butter the baking pan.
Line the bottom of the pan with wax paper.
In a bowl, put you 1 cup of pecans and ¾ of grated carrots.
In another bowl, put your all purpose flour. Add baking powder, salt and ground cinnamon to it and whisk.
Put your eggs in a mixer and beat them.
Add the granulated sugar to it and beat until it is fluffy.
Add your pure vanilla extract and your oil while beating.
Add your flour and beat it in until it is fluffy.
You can add your crushed pecans pineapples at this point.
Add the carrots and nuts in and mix.
Put it in your baking pan and bake your cake for around 20-30 minutes.
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FROSTING
Put your butter in a mixer and beat it until it is fluffy.
Add the 8 Ounces of cream cheese and beat it in.
Add 2 cups of icing sugar to it and beat until it is fluffy.
Add 1 teaspoon of pure vanilla extract and 1 teaspoon of lemon zest and beat it in too.
Cover your cake with the frosting and chill it before serving.
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