Name: Original Carrot Cake
Prep time: 65 min
Cook time: 40 min
Yield: 10
Cuisine: Internacional
Ingredients: 3 cups flour, for the cake; 1 1/2 cups sugar, for the cake; 3 teaspoons baking soda, for the cake; 1 1/2 teaspoons salt, for the cake; 3 teaspoons cinnamon, for the cake; 1/2 teaspoons cardamom, for the cake; 1 teaspoon ginger powder, for the cake; 1 teaspoon nutmeg, for the cake; 2 cups vegetable oil, for the cake; 6 eggs, for the cake; 3 cups carrot, grated, for the cake; 1 cup pecans, toasted and finely chopped, for the cake; 1 cup butter, soft, for the frosting; 2 cups cream cheese, soft, for the frosting; 2 cups icing sugar, for the frosting; orange food coloring; green food coloring; pecans, toasted and chopped, for decoration; carrot, finely grated, for decoration

Preparation

25 mins

40 mins

Low

For the cake: Mix the flour, sugar, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg in a mixer, then add the egg and mix with the paddle attachment. Add the oil while the mixer is running until fully incorporated. Finally, add the nuts and grated carrot, mix again until combined. Pour the carrot cake mixture into two previously greased and floured pans, then bake at 180 °C for 40 minutes.