Carrot Cake recipe for you! 😊
Ingredients:
– 2 cups (260g) chopped pecans (1 cup for the cake, 1 cup for garnish, optional)
– 1 and 1/2 cups (300g) packed light brown sugar
– 1/2 cup (100g) granulated sugar
– 1 cup (240ml) vegetable oil
– 4 large eggs, room temperature
– 1/4 cup (60ml) plain yogurt or sour cream
– 2 tsp vanilla extract
– 2 cups (250g) all-purpose flour
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 and 1/2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 3 cups (300g) grated carrots
– 1 cup (240g) crushed pineapple, drained
**Cream Cheese Frosting**:
– 8 oz (225g) cream cheese, softened
– 1/2 cup (115g) unsalted butter, softened
– 3 cups (360g) powdered sugar
– 1 tsp vanilla extract
– Pinch of salt
**Instructions**:
1. **Toast the pecans**: Preheat the oven to 300°F (150°C). Spread the pecans on a baking sheet and toast for about 7-8 minutes until fragrant. Set aside to cool.
2. **Preheat the oven**: Increase the oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans.
3. **Make the cake batter**: Whisk brown sugar, granulated sugar, oil, eggs, yogurt, and vanilla together until smooth. In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Combine the wet and dry ingredients, then fold in the grated carrots, pineapple, and 1 cup of toasted pecans.
4. **Bake the cakes**: Divide the batter between the two pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
5. **Make the frosting**: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and salt, beating until creamy.
6. **Assemble the cake**: Frost between the cake layers, the top, and the sides. Garnish with the remaining toasted pecans.
Enjoy your delicious carrot cake!