Best Recipe For Carrot Cake
After a lot of searching and many not so successful tests, I finally made the best recipe for carrot cake! It’s light and airy, with many aromas and spices, with a fruity taste, and crunchy texture from pecans. The recipe is extremely easy with few ingredients and very fast preparation.
- 2 large eggs
- 110 gr brown sugar
- 40 gr olive oil
- 40 gr sunflower oil
- 130 gr carrots , grated
- 150 gr all-purpose flour
- 1 cup pecans , unevenly broken
- 10 gr baking soda
- ½ tsp vanilla extract
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- 1 tsp ginger powder
- ½ tsp nutmeg
- a pinch of salt
Preheat the oven to 180 °C.
Brush a baking cake pan (≈10 x 30 cm) with olive oil, and sprinkle it with flour.
In a large bowl add the eggs and brown sugar and mix with a hand mixer on medium speed for 3-4 minutes until fluffy.
Add the olive oil and sunflower oil and keep mixing for another 2 minutes.
Add the cinnamon, nutmeg, ginger powder, baking soda, baking powder, and salt and mix with a silicone spatula.
Add the grated carrots, and pecans and mix with athe silicone spatula.
Add the flour and mix with the silicone spatula for less than a minute until you have a homogeneous thick mixture.
Add the carrot cake mixture to the oiled and the floured cake pan and place in the oven.
Bake for 45 - 50 minutes.
- Served: Serve with cream cheese frosting, avocado chocolate mousse, sprinkled with icing sugar.
- Variations: Replace the pecans with walnuts or remove them completely from the carrot cake.
- Storage: Store in an airtight container at room temperature for up to 5 days.