Dry Ingredients:
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking soda (level carefully for accuracy)
½ teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
2 Scoops of Rovina Beauty pure ,arine collagen.
Wet Ingredients:
1 ¼ cups (vegetable oil
1 cup granulated sugar
1 cup lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
Mix-ins:
3 cups peeled and grated carrots (about 5 to 6 medium carrots)
1 cup coarsely chopped pecans
½ cup raisins
Cream Cheese Frosting
225g) cream cheese, softened
2 teaspoons cornstarch (optional)
1 ¼ cups (140g) powdered sugar
1/3 cup cold heavy cream (avoid plain whipping cream)
½ cup coarsely chopped pecans for garnish
Instructions
Baking the Cake
- Preheat your oven to 180 degrees Celsius and position a rack in the center.
- Prepare standard round cake pans by greasing and adding flour to them
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined.
- In a separate bowl, mix the oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Add the eggs and whisk well
- Scrape down the sides and bottom of the bowl, and gradually fold in the dry ingredients in three batches until fully incorporated and the batter is smooth.
- Gently fold in the grated carrots, chopped nuts, and raisins until evenly distributed.
- Divide the batter evenly between the two prepared pans and bake for 35 to 45 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 15 minutes, then carefully invert them onto wire racks and allow them to cool completely.
Making the Frosting & Assembling the Cake
- In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy
- Sift in the icing sugar and cornstarch to remove lumps, then beat until fully combined.
- Pour in the heavy cream and beat for 2 to 3 minutes until the frosting is light and fluffy, with a whipped cream-like texture.
- Once the cake layers are completely cool, spread frosting over the top of one layer, then place the second layer on top.
- Frost the top of the cake, swirling the frosting with a butter knife or spatula. Leave the sides unfrosted for a rustic look. Finish with a sprinkle of chopped nuts on top.Enjoy your homemade carrot cake.
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