August 14, 2022


Carrot Cake :

1 Cup (200 grams) light brown Sugar, packed (or dark brown Sugar)

3/4 Cup (180 ml) Vegetable oil (or melted Coconut oil, or Canola Oil)

1/4 Cup (60 grams) greek yogurt (Or regular yogurt , plain or Vanilla)

3 Large eggs

2 teaspoons Vanilla extract

2 cups (250 grams) all-purpose flour

1 teaspoon baking Soda

2 teaspoons ground Cinnamon

1/4 teaspoon ground Nutmeg

1/2 teaspoon Salt

2 Cups (260 grams) Very finely grated Carrots

3/4 Cup pecan pieces

Cream Cheese Frosting:

8 Ounces (224 grams) Cream Cheese, Softened to room Temperature

1/2 Cup (115 grams) Unsalted butter, Softened to room Temperature

2-2.5 Cups (240 – 300 Grams) Confectioners’ Sugar

2 Tablespoons (30 ML) heavy Cream (See Note for Substitutions)

2 teaspoons Vanilla extract

1/8 teaspoons Salt, or as needed


Preheat oven to 180 C degrees. spatter around 9 inch spring structure container with nonstick cooking splash, as the cake may rise above.. Set aside.

Start the Cream Cheese for the frosting So it may Soften as you Make the cake batter.

Make the carrot cake: In a huge bowl with a handheld or stand blender on medium speed, blend the brown sugar and oil. Beat in the yogurt until completely consolidated – around 60 seconds. Blend will be coarse and thick. Add the eggs, each in turn, beating great after every addition. Blend in the vanilla. Put away.

In a Separate bowl, Combine the flour, baking Soda, Cinnamon, nutmeg, and Salt. With a spatula, Manually Stir the dry ingredients into the wet ingredients Until just combined and all flour pockets are no more and please don’t Overmix. Fold in the Finely Shredded Carrots and pecan pieces. Flow into prepared spring form pan.

Bake Cake for 35 Minutes or Until toothpick inserted in the Center comes out Clean. Don’t Overbake, Which will dry out Cake. Check the Cake at 30 Minutes, then again at 32.

Make the frosting: beat the Softened Cream Cheese and butter together on Medium Speed for 2-3 minutes until delicate, velvety, and joined completely. Add 2 cups of powdered sugar and beat until thick and joined. Add 2 Tablespoons weighty cream and 2 teaspoons vanilla concentrate. Beat on Medium Speed for 2 more Minutes. Add more powdered sugar until wanted thickness is reached. Add salt to taste.

Save cake in the fridge, wrapped, for 4 days or more.

Leave a Reply

Your email address will not be published.