This carrot cake is off-the-charts good. It's moist and rich. As in, really, really crazy moist and rich, with a perfectly balanced taste. Once you take a bite, you immediately want more. And I am not even talking about the frosting yet. The crumb itself is enough to wow you. In a way, it reminds me of the texture of a fudge - dense, rich, and chewy. Add in the deliciously rich, velvety, smooth, buttery, sweet with a bit of a tang frosting, and you have pure decadence and scrumptiousness.
The history of this cake
The story goes that this recipe was created by Kit Williams, a talented baker who worked for Gail's Bakery located in the United Kingdom. We are fortunate to have this recipe shared by Gail's bakery, given that it is by far their most popular cake. They say these cakes sell out so quickly that they can't keep up with the demand. I fully believe that. It's hard to imagine someone not loving this insanely scrumptious carrot cake.
The best carrot cake, period
I can't say I love carrot cake that much in general. There are other desserts that generally top it for me. That said, if I had to design my last meal right now, this cake would definitely be on the menu. No other carrot cake I've tried can even compete with it. I used to think that my gluten-free carrot cake was it for me as far as carrot cakes go, but not after I tried this one. So, do yourself a favor - make it and be the judge. You'll know what I am talking about. I am confident that you will love it.
You will love this cake if you like frozen desserts
I almost forgot: if you like frozen treats, this carrot cake freezes exceptionally well and tastes fantastic. I made a whole cake just to cut it up into granola bar-size pieces and freeze it for when I crave this scrumptious cake again. It goes so well with a cup of tea or coffee!
Decadent Carrot Cake Recipe
Ingredients
Carrot cake
- 4 eggs
- 360 g caster sugar
- 225 ml canola oil or any neutral-flavored oil, like sunflower, corn, avocado, or peanut oil, etc.
- 2 tsp vanilla extract
- 300 g all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- 480 g carrots peeled and grated (about 5 carrots)
- 200 g pineapple chopped into little chunks, including all the juices that run off while chopping it.
- 100 g pecans toasted and roughly chopped (see the notes below)
Cream cheese icing
- 200 g butter at room temperature (see notes)
- 150 g icing sugar
- 500 g cream cheese at room temperature (see notes)
Instructions
Making the cake
- Preheat the oven to 350F (175C). Butter 2 × 8" round cake pans and line their bottoms with circles of parchment paper.
- Using a mixer, whisk the eggs and sugar together until thick and pale yellow. Slowly add the oil in a steady stream while continuing to mix, followed by vanilla.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Next, fold the flour mixture into the egg mixture using a large spoon.
- Finally, stir in the carrots, pineapple, and toasted pecans until completely combined.
- Divide the batter equally between the two cake pans and smooth the surfaces.
- Bake for 40–45 minutes until risen and springy to the touch and a wooden stick inserted into their centers comes out clean. Leave to cool on a wire rack before unmolding. It would be ideal if you could make the cakes ahead and chill them in the refrigerator.
Making the frosting
- Using a mixer, beat the butter until fluffy, creamy, and shiny, about 5 minutes at high speed. Stop the mixer, scrape down the sides and the beater, add the icing sugar, and beat for another 3–4 minutes.
- Beat the cream cheese with a wooden spoon or spatula until it has the same consistency as the butter icing, then mix the two together at a low speed.
Assembling the cake
- Unmold the cooled-down / chilled cakes. Place one on a serving plate.
- Using an icing spatula, spread a quarter of the icing onto the bottom cake. Put the second cake on top and gently press it down.
- Spread just enough icing to coat the top and sides of the cakes with a very thin layer, incorporating all the loose crumbs. Put the cake into the freezer for 10 minutes, or the fridge for 20–30 minutes, until the coat has set.
- Spread the remaining icing all over the top and sides in a smooth, even layer. Chill in the fridge until the icing is set – around 30 minutes.
Marianne says
The oven temperature is given as 175, assume it should be lowered for fan?
(Aren't most ovens fan now?)
Also do you squeeze out the grated carrot so there is not too much liquid?
Victor @ Taste of Artisan says
I would assume that it needs to be lowered but I never tested this recipe in a convection oven. I don't know, over here most regular electric and gas ovens don't have an automatic convection. My newer gas oven has a fan but it needs to be engaged manually.
No, I don't squeeze the juice out of the grated carrots, I want all the moisture in the cake. I didn't find that there was too much moisture. That said, if you feel like your carrots have excessive liquid, maybe drain a little off. Happy baking!
Kate says
I have a pineapple allergy in my house - do you have a suggestion for a replacement ingredient? Thank you!
Victor @ Taste of Artisan says
I'd go for something as juicy with some tartness, like orange, tangerine or grapefruit (peeled and skin removed). Juicy peach should do too. Hope this helps. Enjoy the cake, it's scrumptious.