We know South Africans love to bake from scratch. Nondyebo Mgoboza, also known as Chef Gee, shares her recipe for a carrot cake that promises to be the best you will ever bake.
But seriously kitchen novices of Mzansi, how amazing is it that carrots could work out so well as a dessert?
Carrot cake is traditionally made with grated, warm spices and a mouth-watering cream cheese frosting, transforming this root vegetable into an incredible cake. Mgoboza’s cake is moist and rich and the cream cheese frosting gives it the perfect finish.
ALSO READ: Chef Gee creates perfection with her pots
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Ingredients
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ teaspoon salt
- ¼ teaspoon ground cloves
- ¾ cup (165g) light brown sugar
- ½ cup (100g) granulated white sugar
- ¾ cup (180ml) vegetable oil
- ¼ cup (50g) plain Greek yogurt
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups (384g) finely shredded carrots
- ½ cup (72g) raisins, optional
- For the frosting:
- 1 cup (227g) unsalted butter, softened
- 453g cold cream cheese, cut into pieces
- 4 cups (480g) confectioners’ sugar
- 1 tablespoon meringue powder
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- ½ cup (49g) coarsely chopped pecans, optional
Instructions
1. Preheat oven to 180ºC.
2. Lightly grease and flour two round cake pans and line the bottom with parchment paper cut into a circle.
3. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in a large bowl.
4. Whisk the sugars, oil, yogurt, eggs, and vanilla together in a second large bowl. Stir in the carrots and raisins.
5. Add the flour mixture and fold everything together until just combined.
6. Divide the batter between the prepared pans and smooth the top with a spatula. Bake for 25 – 30 minutes, until a toothpick inserted into the centre comes out clean.
7. Cool the cakes in the pan for 5 minutes then invert them onto a wire rack and allow them to cool completely before frosting.
Make the frosting
1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
2. Add the sugar, meringue powder, vanilla, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for about 1 minute until everything is well combined.
3. How to assemble the cake: Place one layer on a serving platter. Spread about ⅓ of the frosting over the top.
4. Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake. Garnish with toasted pecans if desired.
5. Refrigerate the cake for at least 1 hour before serving.
