The Easiest Carrot Cake I Know, and the One I Make Most

INGREDIENTS

All-purpose flour — 1 cup (120 g)
Vegetable oil — ½ cup + 2 tablespoons (145 ml)
Granulated sugar — ½ cup (100 g)
Brown sugar, lightly packed — ½ cup (100 g)
Large eggs — 2
Grated carrots — 1½ cups (150 g)
Canned crushed pineapple, drained — ½ cup (100 g)
Baking soda — ½ teaspoon (2 g)
Baking powder — 1 teaspoon (4 g)
Ground cinnamon — 1 teaspoon
Fine salt — ¼ teaspoon
Vanilla extract — ½ teaspoon
Chopped pecans — ½ cup (60 g), optional
Raisins — ¼ cup (35 g), optional
Ground nutmeg — ½ teaspoon, optional

Frosting — for the top of one layer
Full-fat block cream cheese — 4 oz (115 g)
Powdered sugar — ½ cup + 2 tablespoons (70 g)
Cold heavy cream — 2½ tablespoons (about 37 ml)
Cornstarch — 1 teaspoon (3 g), optional
Chopped pecans, for topping — ¼ cup (25 g)

Orange syrup (optional)
Juice of 1 orange — about 100 ml
A pinch of salt
Zest of 1 orange
Sugar — 3 tablespoons (35 g)

Cake — one 8-inch (20 cm) round; a 9-inch (23 cm) pan also works

Units: 1 cup = 240 ml (US), 1 tablespoon ≈ 15 ml, 1 teaspoon ≈ 5 ml.

Bake at 350°F (175°C); 45-50 minutes.

INSTRUCTIONS

1. Mix the flour, baking powder, baking soda, cinnamon, optional nutmeg and salt thoroughly. Use a level ½ teaspoon of soda; uneven mixing can leave bitter spots.

2. Freshly grate the carrots. Chop the pecans, leaving a few larger pieces for crunch; walnuts also work. Drain the pineapple well and press out excess juice. Rings work too: chop them small and measure ½ cup.

3. Whisk the oil with both sugars. Add the eggs one at a time, whisking well before the second, then just until smooth. Room-temperature eggs blend more easily.

4. Gently mix in the dry ingredients in portions, stopping once the flour is incorporated. Thick batter is normal. Add the carrots, then the pecans, raisins and pineapple. Switch to a spatula and fold just until evenly mixed.

5. Transfer to a parchment-lined 8-inch springform pan; a 9-inch pan also works. Tap gently on the counter a couple of times. Bake at 350°F (175°C); 45-50 minutes.

6. While it bakes, finely zest the orange, avoiding the white pith. Stir in the sugar, then squeeze in the orange juice. Heat over medium, stirring until the sugar dissolves.

7. Once boiling, reduce the heat to low. Simmer gently for 3–5 minutes without stirring, then strain out the zest. The syrup should lightly coat a spoon and will thicken as it cools.

8. Combine the powdered sugar and optional cornstarch. In another bowl, beat the softened cream cheese on medium for 1–2 minutes until completely smooth.

9. On low speed, add the sugar mixture a spoonful at a time, fully incorporating each addition. Scrape down the bowl and mix briefly again.

10. Add the cold heavy cream straight from the fridge. Beat on medium for 2–3 minutes, just until creamy and spreadable. Avoid overbeating. If too soft, chill for 15 minutes and beat briefly again.

11. Check the cake's center: a tester should have a few moist crumbs, with no wet batter. Cool in the pan for about 15 minutes, then remove and cool on a rack.

12. Brush a little orange syrup over the cooled cake, if using. Once completely cool, spread the frosting over the top, leaving the sides bare. Finish with the topping pecans.

ADDITIONAL NOTES

Weigh the flour or spoon it into the cup and level it; scooping packs in too much. Use freshly grated carrots, not bagged shreds. Do not exceed ½ cup drained pineapple.
Bake on the middle rack; for convection, reduce the temperature by about 25°F (15°C). If using a thermometer, aim for 200–205°F (93–96°C) in the center.
Use softened block cream cheese, not spreadable, and cold heavy cream. Allow 40–60 minutes for the cheese to soften; do not microwave it. Chill the bowl and beaters for 10–15 minutes. Sifting the sugar and cornstarch helps prevent lumps.

#Food #cakedecorating #Cake