Sally McKenney has shared her carrot cake recipe – which she claims is the best in the world as it has ‘outstanding spice flavour – super moist crumb and velvety cream cheese frosting’
Sally McKenney has claimed that her carrot cake recipe – with its “outstanding spice flavour, super moist crumb and velvety cream cheese frosting” – is the “best carrot cake” ever. The baking expert revealed that ginger “adds the most delicious zing”, making each mouthful divine. Even better, the recipe is “pretty easy” to follow and only takes half an hour in the oven.
However, you’ll need a few bits of kit including a large baking tray, parchment paper, a mixing bowl, cake tins, and either a handheld or stand mixer – amongst other things. The recipe serves up between 10 to 12 slices, so here’s how to whip up Sally McKenney’s carrot cake using her super simple method, reports the Express.
READ MORE: ‘I compared Superdrug’s £8 lip butter with £23 Summer Fridays and the budget buy wins’
Carrot cake recipe
Ingredients
- 260g chopped pecans, optional
- 300g packed light or dark brown sugar
- 100g granulated sugar
- 240ml vegetable oil or canola oil
- Four large eggs
- 133g smooth unsweetened applesauce
- One tsp of pure vanilla extract
- 312g all-purpose flour (spooned and levelled)
- Two tsp of baking powder
- One tsp of baking soda
- Half a tsp of salt
- One-and-a-half tsp of ground cinnamon
- One tsp of ground ginger
- Quarter of tsp of ground nutmeg
- Quarter of tsp of ground cloves
- 260g grated carrots (about four large carrots)
Cream cheese frosting
- 452g full-fat brick cream cheese, softened to room temperature
- 113g unsalted butter, softened to room temperature
- 480g confectioners’ sugar
- One-and-a-half teaspoons of pure vanilla extract
- Pinch of salt, to taste
Method
Preheat your oven to 300F (149C) and line a large baking tray with parchment paper. Scatter the chopped pecans on the tray and toast for eight minutes, then remove from the oven and let them cool for 10 to 15 minutes.
Next, crank up the oven to 350F (177C). Grease two or three nine-inch cake tins, line them with parchment paper rounds, then grease the parchment paper.
In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until it’s all combined and there are no lumps of brown sugar left.
In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
Pour the wet mix into the dry ingredients and fold them together using a rubber spatula or wooden spoon until they’re combined. Fold in the carrots and some of the toasted pecans.
Divide the batter evenly between the cake tins. If you’re using three tins, bake for 20 to 24 minutes; if you’re using two, bake for 30 to 35 minutes.
Check the cakes are done by inserting a toothpick into the centre. If it comes out clean, they’re ready. If not, keep baking until they’re cooked through. Let the cakes cool completely in the tins on a wire rack.
In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about two minutes.
Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat it on low speed initially for about 30 seconds, then crank it up to high and keep at it for three minutes until you’ve got something combined and creamy.
Sarah tipped: “Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.”
The first step in cake assembly involves levelling the cakes to create a flat surface using a large serrated knife or a cake leveller. Then plonk one layer onto your cake turntable, stand, or straight onto the serving plate.
Slather an even layer of frosting on the top, plop the second layer on, add more frosting, and then go ahead with the third layer.
Slap the remainder of the frosting all over the top and around the sides. Go wild decorating the sides and top with the rest of those toasted pecans.
Chuck the cake in the fridge for a good 15 to 20 minutes before you go hacking into it. If there’s any cake leftover, wrap it up tight and it’ll keep in the fridge for up to five days.
