Sweet
Carrot cake (the only cake I bake)
The All Recipes classic, tweaked just-so. The smell when it bakes is half the reason to make it.
Come closer — let me whisper it: skip the pineapple, add a smidge of nutmeg, roast the nuts. Trust me.
Method
- 01
Preheat the oven to 175°C / 350°F. Grease and line a 9x13-inch baking tin (or two 9-inch round tins).
- 02
Roast the nuts first. Spread the walnuts or pecans on a dry tray and toast in the oven for 6–8 minutes until fragrant. Tip onto a plate and let them cool completely — do not skip the cooling, or they'll steam the batter.
- 03
In a large bowl, beat the sugar, oil, eggs and vanilla together until smooth and slightly pale.
- 04
Sift in the flour, baking soda, cinnamon, nutmeg and salt. Fold gently — just until combined.
- 05
Fold in the grated carrots and the cooled, chopped nuts. The batter will be thick and gorgeous.
- 06
Scrape into the prepared tin and smooth the top. Bake for 40–50 minutes, until a skewer comes out clean and the kitchen smells like a hug.
- 07
Cool in the tin for 10 minutes, then turn out onto a wire rack and let it cool completely before frosting. Warm cake + frosting = a sad puddle.
- 08
For the frosting: beat the butter and cream cheese together until completely smooth. Add the icing sugar a cup at a time, then the vanilla. Beat until silky and spreadable.
- 09
Swirl the frosting generously over the cooled cake. Scatter the reserved roasted nuts on top. Slice, plate prettily, and serve with a small dessert fork.
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