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Carrot cake with butterscotch pecans
Carrot cake with butterscotch pecans
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Create the perfect carrot cake with ease using these simple steps.
Ingredients:
  • 200ml vegetable oil, plus extra, to brush
  • 360g carrot
  • 100g (2/3cup)raisins
  • 300g (2 cups) self-raising flour
  • 2.50 gm bicarbonate of soda
  • 1.25 gm ground cinnamon
  • 0.63 gm ground nutmeg
  • 40g (1/2 cup) desiccated coconut
  • 275g (1 1/4 cups firmly packed) brown sugar
  • 4 eggs
  • 4.40 gm vanilla extract
  • 440g can crushed pineapple in natural juices, well drained (see note)
  • 60ml (1/4 cup) pouring cream
  • 40g (1/3 cup) pecans
  • 250g cream cheese, softened
  • 60g unsalted butter, softened
  • 2.20 gm vanilla extract
  • 80g (1/2 cup) icing sugar, sifted
  • 1 tsp finely grated lemon zest
Instructions:
  • To line the cake pan, begin by preheating the oven to 180C. Then, simply place the cake pan base on a piece of baking paper and trace around the outside with a pen. Cut out the paper circle, assemble the cake pan, and lightly brush the base and sides with oil before placing the paper round in the base.
  • Grate carrots using the large holes on a box grater. Measure out 360g (2 1/2 cups) of grated carrot and place in a bowl. Roughly chop the raisins.
  • For the cake batter: In a large bowl, sift together flour, bicarbonate of soda, cinnamon, nutmeg, and a pinch of salt. Add coconut and 220g (1 cup firmly packed) brown sugar, then create a well in the center. In a separate jug, combine eggs, vanilla, and oil by lightly beating with a fork. Pour this mixture into the dry ingredients and stir until almost combined. Gently fold in carrots, raisins, and pineapple. Transfer the batter into the prepared pan and bake for 1 hour or until a skewer inserted into the center comes out clean. Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • In a mixing bowl, combine cream cheese, butter, and vanilla. Use an electric mixer to blend until smooth. Add sugar and lemon zest, then beat for 3 minutes until the mixture is airy and fluffy.
  • For butterscotch pecans: In a small saucepan over medium heat, mix cream, butter, and the remaining 55g (1/4 cup firmly packed) brown sugar until the sugar dissolves, about 1 minute. Simmer for 2 minutes until thickened. Stir in pecans until coated in caramel. Remove from heat and let cool for 5 minutes before serving.
  • Place the cake on a platter, generously spread cream cheese icing on top using a spatula, and then elegantly adorn with butterscotch pecans before serving.

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