Do you have that one recipe you turn to again and again? The one your family always requests when it’s their birthday? For me, this is that cake. This Baking Therapy recipe is super moist, simple to whip up and full of delicious treats like pecans, coconut and one of my super-secret ingredients — fresh pineapple! And if you make a double or triple batch, you can always turn this single layer treat into an impressive tiered cake.
Carrot Cake With Cream Cheese Icing
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Makes: 9 servings
2 tsp white vinegar
100 ml whole milk
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp kosher salt
1 tsp ground cinnamon
½ tsp ground ginger
½ cup granulated sugar
½ cup brown sugar
1/3 cup grapeseed oil (or any neutral oil)
5 Tbsp butter, melted
2 large eggs
1 tsp vanilla extract
1 ½ cup carrots, grated
1/3 cup toasted pecans, chopped
1/3 cup fresh pineapple, chopped
1/3 cup shredded coconut
1/3 cup brown sugar
3 Tbsp whole milk
3 Tbsp butter
¼ cup unsalted butter, room temperature
4 oz cream cheese, softened
1 ½ cup icing sugar
½ tsp vanilla
1 Tbsp heavy cream
1. Preheat oven to 350°F. Line a 9×9-inch square pan with parchment paper and grease with oil. Set aside.
2. In a small bowl, stir together the white vinegar and milk, set aside to curdle.
3. Sift the flour, baking soda, salt, cinnamon and ginger.
4. In a large bowl, whisk together the sugar, brown sugar, oil and butter. Whisk in the eggs, one at a time and mix well after each addition. Add the milk mixture and vanilla. Mix the dry ingredients to the wet until just combined. Fold in the carrots, pecans, pineapple and coconut.
5. Transfer the batter to the prepared pan, pushing it into the corners and smooth out the top. Bake in the oven for 28-32 minutes until golden brown and when a toothpick inserted into the centre comes out clean.
1. In a small saucepan, combine the brown sugar, milk, butter and vanilla over medium-high heat. Once the mixture starts to bubble, turn the heat to medium-low and simmer for about 3-4 minutes until the mixture thickens. Remove from heat.
1. In the bowl of a stand mixer with the paddle attachment, cream both butter and cream cheese until smooth. Add the icing sugar, vanilla, salt and cream and beat for 1 minute on medium speed.
1. Cool the cake in the pan for 10-15 minutes. Transfer to a wire rack and brush on the glaze while the cake is still warm. Let the cake cool completely before icing the cake. Garnish with sliced carrot hearts and mint leaves, chopped pecans or shredded coconut. Enjoy!
Like Sabrina’s baking? Check out her easy recipe for soft rolls.