This carrot cake is full of warm, spicy flavours, perfect for fall. It’s basically a hug in cake form. The crushed pecan bits add subtle hints of toasty bitterness, and the orange brings with it the needed brightness and freshness.
For the cake:
- 125 g all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon orange zest
- 1 teaspoon ground cinnamon
- 140 ml sunflower oil
- 100 g granulated sugar
- 50 g dark muscavado sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 140 g grated carrots
- 20 g pecans, chopped
- 20 g raisins
For the cream cheese frosting:
- 100 g cream cheese, at room temperature
- 50 g powdered sugar
- ½ teaspoon orange zest
- 20 ml whipping cream
- 10 g coarsely chopped pecans, for topping cake
- Grease and line a rectangular baking pan. Pre-heat the oven to 170°C
- In a mixing bowl, whisk together the flour, baking soda, salt and cinnamon.
- In a larger bowl, add the oil, eggs, orange zest and sugars and whisk well until combined. Add in the vanilla.
- Add the flour into the wet ingredients and fold together.
- Then fold in the carrots, pecans and raisins.
- Bake for 30-33 minutes.
- Let cake cool completely. Meanwhile prepare the frosting.
- Using an electric mixer, beat the cream cheese until light and fluffy. Add in the sugar, a little at a time. Then add in the cream and orange zest and beat for another minute.
- Spread on top of cooled cake and top with chopped pecans.
In my opinion, nothing beats a good carrot cake on a chilly winter day. And this one is better than good, it’s incredible. Bursting with earthy flavours of carrot and ginger, this cake is the perfect companion for a warm cup of coffee. The combination of brown sugar and honey adds a warm, caramel flavour, that perfectly compliments those spicy undertones from the cinnamon. The crushed walnut bits add subtle hints of bitterness. But, my favourite thing about this cake has to be the luscious pomegranate glaze, that I would happily eat by the spoonful on any given day.
For the carrot cake:
- ⅓ cup coconut oil
- ⅓ cup brown sugar
- ⅓ cup honey
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1½ teaspoon baking powder
- 1 cup flour
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 cup carrot (grated)
- ¼ cup walnuts (crushed)
- ¼ cup raisins
- ¼ cup yogurt
- ¼ teaspoon salt
For the pomegranate glaze:
- 2 tablespoons pomegranate juice (freshly squeezed)
- ¼ cup powdered sugar
- Preheat the oven to 180°C. Line a 6 or 7 inch cake tin with baking paper.
- In a bowl, mix the coconut oil, egg, milk, yogurt, brown sugar, honey and vanilla extract.
- Sieve the flour and baking powder. Add in the ground cardamon, ginger and cinnamon and salt. Whisk together.
- Add the dry ingredients to the wet ingredients and gently fold until combined.
- Fold in the carrots. Then, fold in the walnuts and raisins.
- Bake for 30 minutes.
- Let the cake cool completely. Meanwhile, prepare the pomegranate glaze.
- Whisk together the pomegranate juice and powdered sugar until smooth.
- Pour onto cooled cake.