Carrot cake

Name: Carrot cake
Cuisine: British
Ingredients: 260 g self-raising flour; 1 tbsp baking powder; 1 tbsp salt; 2 tbsp cinnamon; 1 tbsp ground ginger (you can add another tbsp if you like); (optional) 1/2 tsp chilli; 320 g peeled and grated carrots (you can add more if you like); 130 g dark brown muscovado sugar; 130 g light brown sugar; 100 g chopped pecans; 4 eggs; 290 ml vegetable oil; 1 tbsp vanilla extract; 75 g butter; 300 g full fat Philadelphia cheese; 120 g icing sugar; 1 tbsp vanilla extract; Fresh ginger; 50 g chopped pecans

Ghady Azar @cook_14230953

Carrot cake

Ghady Azar @cook_14230953

Saved

Ingredients

Cake
260 gself-raising flour
1 tbspbaking powder
1 tbspsalt
2 tbspcinnamon
1 tbspground ginger (you can add another tbsp if you like)
(optional) 1/2 tsp chilli
320 gpeeled and grated carrots (you can add more if you like)
130 gdark brown muscovado sugar
130 glight brown sugar
100 gchopped pecans
4eggs
290 mlvegetable oil
1 tbspvanilla extract
Icing
75 gbutter
300 gfull fat Philadelphia cheese
120 gicing sugar
1 tbspvanilla extract
Fresh ginger
50 gchopped pecans

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Steps

1

Preheat oven to fan 170C. Grease two 9 inch cake tins, and line the base with baking paper.
2

Whisk together flour, baking powder, salt, cinnamon, ginger and chilli until well combined.
3

Whisk oil, sugar, and vanilla until well combined. Then whisk the eggs one at a time.
4

Fold in the dry mix gradually until you get a smooth batter. Then add carrots and pecans and mix well.
5

Divide the batter evenly between the two tins and bake for 40-60 mins (check around the 40 min mark If a skewer comes out clean.
6

Once baked, remove from oven but keep in the cake tins for 5-10 mins. Then transfer to a cooling rack and leave to cool completely.
7

For the icing, beat butter until soft. Add Philadelphia and beat again. Sift over the icing sugar and add vanilla and beat until well combined and smooth and then place in the fridge.
8

(optional) for an extra kick, grate some fresh ginger on a kitchen roll, and then wrap it around and squeeze it over the icing. This should give 2-3 tbsp of sharp ginger juice (adjust to taste). Mix again until well combined.
9

Once the cake is cool, spread half of the icing on the first cake then place the other cake on top and spread the rest of the icing. Decorate with chopped pecans.