Name: Carrot Cake
Yield: 16
Ingredients: 2 cups (280 g) all purpose flour; 1 tsp ground cinnamon; 1 tsp ground nutmeg; ½ tsp ground ginger; 2 tbsp baking powder; ½ tsp salt; 1 cup (200 g) white sugar; 1 cup (213 g) brown sugar, firmly packed; 3/4 cup (180 ml) olive oil; 4 large eggs, at room temperature; 2 tsp vanilla extract; ¼ cup (60 ml) rum (optional, you can substitute with milk or water); 3 cups (150 g) grated carrots (approx. 6-8 medium); 2 cups (250 g) chopped pecans, divided (optional); 1 lb. (16 oz.) cream cheese, semi softened; ½ cup (175 g) honey; ½ cup (180 ml) heavy cream

Ingredients

Scale

2 cups (280 g) all purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground ginger
2 tbsp baking powder
½ tsp salt
1 cup (200 g) white sugar
1 cup (213 g) brown sugar, firmly packed
3/4 cup (180 ml) olive oil
4 large eggs, at room temperature
2 tsp vanilla extract
¼ cup (60 ml) rum (optional, you can substitute with milk or water)
3 cups (150 g) grated carrots (approx. 6–8 medium)
2 cups (250 g) chopped pecans, divided (optional)

Frosting

1 lb. (16 oz.) cream cheese, semi softened
½ cup (175 g) honey
½ cup (180 ml) heavy cream

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Instructions

Pre-heat oven at 350ºF (180ºC) and prepare two 9 x 2 inch (23 x 5 cm) round cake pans with butter and flour.
In a large bowl mix the flour, cinnamon, nutmeg, ginger, baking powder and salt, then set aside.
In a large mixing bowl mix the white sugar, brown sugar and oil on medium speed until well combined. Scrape the sides of the bowl whenever needed. Add the eggs one by one, then add the vanilla, the rum and the carrots. Lower the speed to low and add the dry ingredients, followed by 1 cup (125 g) of pecans.
Pour the batter into the prepared pans and bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let the cakes cool in the pans on cooling racks for about 15 minutes. Then, remove the cakes from the pans and let them cool completely on the cooling racks.
To make the frosting, whip the cream cheese with the honey on high speed until well combined, about 1-2 minutes. Then, add the heavy cream and whip again for another 1-2 minutes.
To frost the cake, spread 1/3 of frosting on one of the cakes with an offset spatula. Place the second cake upside down on top of the first cake and frost with another 1/3 of frosting. Then cover the sides of the cake with the remaining frosting. Finally, cover the sides of the cake with the rest of the pecans.
Place the cake in the refrigerator for a few hours to let the cream cheese firm up and then let it rest at room temperature for a few minutes before serving.