The Best  Carrot Cake

Sweet & Decadent

This is the BEST Carrot Cake Recipe if you love this classic dessert! Made with tart currants, aromatic spices, toasted pecans, and a rich cream cheese frosting, you’ll get rave reviews every time you make this confection.

Ingredients:

-chopped pecans -all purpose flour -Speculaas spice -Vietnamese cinnamon -baking powder -baking soda -salt -dried zante currants -vegetable oil -brown sugar -granulated sugar -eggs -carrots -butter -cream cheese -vanilla -powdered sugar

1

Preheat oven to 350°F. To toast the pecans, spread them on a small baking sheet and bake them for about 5 minutes, stir, then toast for another 5 minutes. While they're toasting, spray a 9-inch round cake pan with cooking spray and line the bottom with a piece of parchment paper. Set aside. In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt.

Once the pecans are toasted, add about ¾ cup to the flour mixture along with the currants and stir to coat. In a large bowl, beat together the oil, sugars, and eggs. Use a rubber spatula to fold the carrots and dry ingredients into the wet ingredients until fully incorporated.

2

3

Pour the batter into the prepared cake pan and bake for 50 to 55 minutes at 350°F until a cake tester or toothpick comes clean when inserted into the center.

Remove from the oven and cool in the pan for about 10 minutes. The flip onto a cooling rack and cool to room temperature before frosting.

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In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, vanilla, and salt. Add in the powdered sugar 1 cup at a time and beat on medium-high speed until smooth. Frost cooled cake and top with the remaining toasted pecans.

Variation Tip: If you don’t have Vietnamese cinnamon, regular ground cinnamon may be used.

Expert Tip: This recipe calls for a 9-inch cake pan. You can use a 10-inch cake pan but DO NOT use a smaller one unless you’re dividing the batter to make two small layers like a 6-inch cake.

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