If you’re looking for a decadent and moist carrot cake recipe, try this one shared with us by Huckleberry Cafe. But, we also recommend heading over to Huckleberry for a slice. Either as a treat to yourself, or to taste how it’s done.
Prep time: 15 minutes
Baking time: 45-55 minutes
Makes: A 23 x 13cm cake
For the cake
300g all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ tsp cinnamon powder
1 tsp nutmeg
240ml vegetable oil
250g brown sugar
1 tsp vanilla extract
200g grated carrots
100g crushed pineapple
100g chopped pecans
For the cream cheese frosting
224g full-fat cream cheese block, softened to room temperature
115g unsalted butter, softened to room temperature
360g icing sugar, plus an extra 1/4 cup if needed
1 tsp pure vanilla extract
A pinch of salt
To make the cake
- Preheat oven to 177°C and grease a 23x13cm pan.
- Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl.
- Whisk together oil, brown sugar, eggs, and vanilla extract in a medium bowl.
- Pour wet ingredients into the dry ingredients and whisk until combined. Fold in grated carrots, pineapple, and pecans.
- Spread batter into the prepared pan. Bake for 45 to 55 minutes.
- The cake is done when a toothpick inserted in the center comes out clean. If the top (or edges of the cake) is browning too quickly in the oven, loosely cover with aluminum foil.
- Remove from oven and leave to cool.
- Spread frosting evenly over the cooled cake.
- Refrigerate for 30 minutes before serving.
To make the frosting
- In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat together cream cheese and butter on high speed until smooth and creamy.
- Add 300g of icing sugar, vanilla and salt.
- Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- For a thicker frosting, add extra icing sugar.
This recipe was first published in the April 2018 issue of Her World Malaysia.