Baked on a Friday evening, iced between macchiatos Saturday afternoon and lit for January birthdays Saturday night. Not the last one; the one before that.
That’s my speed these days: looooong baking, quickeating, slooooow blogging.
Classic Carrot Cake with Orange Cream Cheese Frosting
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ tsp salt
- 3 cups of grated carrots
- 1 cup chopped walnuts, toasted
- 1 cup sweetened, shredded coconut
- ¼ tsp fresh ginger, grated
- Zest of half an orange (you'll use the rest in the frosting)
- 1 cup + 2 tbsp canola oil
- 1½ cups granulated sugar
- ½ cup of demerara sugar
- 4 eggs
- 500 g (2 packages) full-fat cream cheese
- 1½ cups unsalted butter, at room temperature
- 1 tsp vanilla extract
- Zest of half an orange (see, what did I tell you?)
- 680 g icing sugar
- Preheat your oven to 170 °C (325 °F). Grease three 9" round baking pans, line the bottoms with parchment paper, grease the parchment paper, then dust the pans with flour. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt. Set aside.
- In a second medium bowl, stir together the grated carrots, toasted walnuts, coconut, fresh ginger and orange zest. Set aside.
- In a large bowl, beat the oil and sugars on medium-high speed for 5 minutes, until the mixture is smooth and light. Add the eggs one at a time, beating well after each addition.
- Add the dry ingredients, mixing just until incorporated. Stir in the add-ins (carrots, walnuts, etc.)
- Divide the batter evenly between the three prepared cake pans. Bake for 35–40 minutes (Tara's took just 25–30 minutes, but my thicker layers needed more time) until a toothpick inserted into the centre comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes, then flip them out to cool completely before frosting.
- To prepare the frosting, beat the cream cheese, butter, vanilla and orange zest in a large bowl. Add the icing sugar and beat until smooth. Frost!