This moist carrot cake in smaller form (8x8) is infused with warm spices and topped with a dreamy cream cheese frosting. Simple to make with basic pantry ingredients.
PREP. Preheat oven to 350F / 180C (no fan) then position a rack in the centre of the oven. Grease the bottom and sides of your 8-inch square pan, then line with parchment paper that has an overhang on the sides. This will make it easier to remove the cake from the pan later on.
SIFT. In a medium bowl, sift together the flour, pumpkin spice, baking soda, baking powder, and salt.
240 grams (2 cups) all-purpose flour
2 teaspoons pumpkin spice
1½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon fine sea salt
CREAM BUTTER & SUGAR. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, white granulated sugar, dark brown sugar. Cream the butter and sugar for about 3 minutes on medium speed (Speed # 6) or until light and fluffy. Scrape down the sides and bottom of the bowl.
113 grams (½ cup) unsalted butter
100 grams (½ cup) white granulated sugar
155 grams (¾ cup) dark brown sugar
ADD THE LIQUID INGREDIENTS. Add the eggs, oil, and vanilla. Beat on medium-low speed (Speed 4) for 3 minutes until the batter is smooth. Scrape down the sides and bottom of the bowl to ensure that they are evenly mixed.
100 grams ( 2 large eggs) egg
55 grams (1/4 cup) neutral oil (canola or grapseed oil)
1 teaspoon pure vanilla extract
ADD THE DRY INGREDIENTS. Add the flour mixture and the grated carrots. Mix on lowest speed, until just combined. This should not take more than 1 minute.
160 grams (1½ cups) grated carrots
BAKE & COOL. Transfer to the prepared pan and bake for about 30 minutes, until the center springs back when pressed and a skewer inserted into the middle comes out clean. Let it cool in the pan for 15 minutes before transferring into a wire/ cooling rack.
For the Cream Cheese Frosting
MAKE THE FROSTING. In the bowl of a stand mixer fitted with the paddle attachment, combine the icing sugar and butter. Starting with the mixer on low speed and slowly increasing to medium speed (Speed 6) to avoid creating an icing powder storm. Mix until combined, around 8 minutes. Scrape down the sides and bottom of the bowl.With mixer on medium speed (Speed 6), add the pinch of salt then the softened cream cheese in 3 additions. Scrape the sides and bottom of the bowl after each addition to ensure that they are all evenly mixed. Beat for another 3 minutes in medium speed, or until light and fluffy.
250 grams cream cheese block
75 grams (⅓ cup) unsalted butter
140 grams (1¼ cup) icing sugar/ powdered sugar
pinch of fine sea salt
ASSEMBLE THE CAKE. Spread the cream cheese frosting over the surface of the cake and sprinkles with chopped toasted pecans or walnuts.