Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 8 g baking powder
- 5 g baking soda
- 6 g ground cinnamon
- 2 g ground ginger
- 2 g ground nutmeg
- 3 g salt
Wet Ingredients
- 240 ml neutral oil
- 200 g light brown sugar, packed
- 100 g granulated sugar
- 4 eggs, room temperature
- 10 ml vanilla extract
Mix-ins
- 300 g carrots, freshly grated
- 100 g pecans, chopped and lightly toasted
Cream Cheese Frosting
- 450 g cream cheese, room temperature
- 115 g unsalted butter, softened
- 240 g icing sugar, sifted
- 5 ml vanilla extract
- 1 g salt
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F) and position the baking rack in the middle of the oven.
Measure all ingredients. Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until uniformly combined.
In a large mixing bowl, whisk the neutral oil, light brown sugar, granulated sugar, room temperature eggs, and vanilla extract until completely smooth and properly emulsified.
Pour the dry flour mixture into the wet ingredients. Gently fold them together using a silicone spatula just until no dry streaks of flour remain, taking care not to overmix.
Gently fold the freshly grated carrots and chopped pecans into the batter until evenly distributed.
Divide the batter evenly between the prepared cake pans. Bake at 175°C (350°F) for 35 to 40 minutes.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Carefully invert them onto a wire cooling rack, peel off the parchment paper, and allow them to cool completely.
To prepare the frosting, beat the softened butter and room temperature cream cheese in a stand mixer on medium speed until smooth, creamy, and completely lump-free.
Add the sifted icing sugar, vanilla extract, and salt to the bowl. Beat on low speed until the sugar is incorporated, then increase the speed to medium-high and whip until fluffy and pale.
Level the cooled cakes using a serrated knife if the tops have domed. Place one cake layer on a serving platter, spread a thick, even layer of frosting over the top with an offset spatula, then place the second cake layer gently on top. Frost the top and sides of the entire cake.
Chill the assembled cake in the refrigerator for at least 1 hour to allow the soft cream cheese frosting to set and firm up before slicing and serving.
Chef's Notes
- Always use full-fat block cream cheese for the frosting. The spreadable tub varieties contain too much water and air, which will almost certainly yield a runny, unstable frosting that slides off the cake.
- Grate your carrots fresh using a box grater or food processor. Pre-shredded carrots sold in bags at the grocery store are too dry and thick to melt properly into the crumb of the cake.
- Toasting the pecans beforehand for 5 to 8 minutes in a hot oven releases their essential oils, dramatically deepening the nutty flavor profile and adding a superior crunch to the final sponge.
- Ensure your wet ingredients, particularly the eggs, are at room temperature. Cold eggs introduced to oil and sugar will not emulsify properly, leading to a denser, heavier cake crumb.
Storage
Refrigerator: 5 days — Store in an airtight container or under a cake dome to prevent the cream cheese frosting from absorbing refrigerator odors.
Freezer: 2 months — Freeze uniced cake sponges tightly wrapped in a double layer of plastic wrap and aluminum foil.
