Carrot Cake Without the Layer-Cake Hassle
By Whisk Takers
Community Score: 50% | 5.0K views | 1mo
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INGREDIENTS All-purpose flour — 1 cup (120 g) Vegetable oil — ½ cup + 2 tablespoons (145 ml) Granulated sugar — ½ cup (100 g) Brown sugar, lightly packed — ½ cup (100 g) Large eggs — 2 Grated carrots — 1½ cups (150 g) Canned crushed pineapple, drained — ½ cup (100 g) Baking soda — ½ teaspoon (2 g) Baking powder — 1 teaspoon (4 g) Ground cinnamon — 1 teaspoon Fine salt — ¼ teaspoon Vanilla extract — ½ teaspoon Chopped pecans — ½ cup (60 g), optional Raisins — ¼ cup (35 g), optional Ground nutmeg — ½ teaspoon, optional Frosting — for the top of one layer Full-fat block cream cheese — 4 oz (115 g) Powdered sugar — ½ cup + 2 tablespoons (70 g) Cold heavy cream — 2½ tablespoons (about 37 ml) Cornstarch — 1 teaspoon (3 g), optional Chopped pecans, for topping — ¼ cup (25 g) Orange syrup (optional) - Juice of 1 orange — about 100 ml - A pinch of salt - Zest of 1 orange - Sugar — 3 tablespoons (35 g) * Cake — one 8-inch (20 cm) round; a 9-inch (23 cm) pan also works * Units: 1 cup = 240 m
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