Carrot cake

1 cake

for the microbakery, 0.5 cake is <500g

Ingredients

Cake

• 125 g pecans (1 cup)
• 213 g brown sugar (1 cup)
• 108 g canola oil (1/2 cup)
• 1 egg
• 3/4 pound (340 g) carrots
• 180 g flour (1 1/2 cups)
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp nutmeg

Frosting (enough to frost 3 cakes)

• 227 g cream cheese (8 ounces, room temperature)
• 56 g butter, softened (4 tbsp)
• 1/2 tsp vanilla extract
• pinch salt
• 180 g powdered sugar (1 1/2 cups)

Recipe

Cake

1. Oven: 350 °F = 180 °C
2. Toast pecans in a pan. Chop.
3. Grate carrots (coarse, about 2 cups)
4. Mix brown sugar, oil, egg.
5. Add carrots and most of the pecans.
6. Add all dry ingredients and mix.
7. Butter and flour a round cake form.
8. Bake for 1 h.

Frosting

1. Beat the cream cheese, butter, vanilla, salt until smooth.
2. On low speed, add slowly the powder sugar.
3. Refrigerate for 30 minutes.
4. The frosting is a bit liquid… find a better one
5. Frost the cake, top with pecans.

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adapted from realsimple

Experience

• 25/10/2020: 190°C, 30 min in mini cake form. about 4 carrots. very tasty. But the frosting is not thick enough.