Carrot Cake with Maple Frosting
Carrot cake lovers unite! You need to try this scrumptious recipe from world-renowned chef and Sunday Provisions creator Gavan Murphy, STAT.
Ingredients for Recipe:
1 lb carrots – peeled
1½ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tsp vanilla extract
1 cup dark brown sugar, firmly packed
½ cup granulated sugar
1¼ cups coconut oil
1 cup raw pecans – chopped
½ cup raisins
Ingredients for Frosting:
4 tbsp unsalted butter
2 cups confectioner’s sugar
¼ cup Pecan Spice
Preheat oven to 350° F. Line two round cake pans with wax or parchment paper and grease.
Grate carrots and set aside.
Sift flour, baking powder, baking soda, salt and cinnamon into a bowl. Set aside.
In another large bowl, whisk eggs until blended. Add in the vanilla, sugars and oil. Beat to incorporate.
In three batches, add the dry ingredients into the wet ingredients folding in well after each addition.
Next, add in the carrots, pecans and raisins. Fold in gently.
Pour half the batter into one of the prepared cake pans and the rest of the batter into the other. Bake both for 45 mins or until a toothpick comes out clean when pierced into the center of the cake.
Let cool before assembling.
Cream the butter, sugar and Pecan Spice until combined.
Once the cakes are cooled, smear one cake with Pecan Spice followed by a layer of frosting. Lay the other layer of cake on top and spread frosting all over the top of the cake. Tuck in and enjoy!