Carrot Cake.jpg

Carrot Cake

Moist carrot cake that crumbles on your fork and melts in your mouth. A divine experience! On top of having a decadent dessert, your home will be filled with the sweet aroma of warm spices. You can make a single cake in the large Omnipan or use the small Omnipan to make individual cakes.
 

Prep Time - 25 Minutes

Cook Time - 31 Minutes

Serves 6

Ingredients

For Cake
 

  • ½ cup chopped pecans
     

  • 1 cup + 1 teaspoon all-purpose flour, divided
     

  • ¼ teaspoon fine salt
     

  • ½ teaspoon baking powder
     

  • ½ teaspoon baking soda
     

  • ¼ teaspoon ground cinnamon
     

  • ¼ teaspoon ground nutmeg
     

  • ½ cup canola oil
     

  • ¼ cup + 2 teaspoons melted unsalted butter, divided
     

  • ¼ cup sugar
     

  • ¾ cup lightly packed brown sugar
     

  • 2 large eggs
     

  • ½ teaspoon vanilla extract
     

  • 1 ½ cups grated carrots
     

  • ¼ cup golden raisins

For Frosting
 

  • 4 oz cream cheese, at room temperature
     

  • 2 oz unsalted butter, at room temperature
     

  • ¾ cup powdered sugar
     

  • 2 tablespoons heavy cream
     

  • ⅛ teaspoon vanilla extract
     

  • White chocolate shavings for decoration

Directions

Omnipan – Small or Large

  1. Preheat the oven to 300 °F or 149 °C.
     

  2. Spread the chopped pecans in the large Ominpan. Toast them in the preheated oven for 6 minutes. Remove from the oven and let them cool for 10 minutes.
     

  3. Increase the oven temperature to 350 °F or 177 °C. Grease the inside of the large Omnipan with 2 teaspoons of melted butter and dust it with 1 teaspoon of all-purpose flour.
     
  4. In a medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg.
     

  5. In a large bowl, whisk the oil, melted butter, sugar, brown sugar, eggs, and vanilla extract until combined. Start adding the above dry ingredients in 2 to 3 batches, folding carefully with a spatula to make the batter. The batter should be smooth and without lumps. Do not overmix the batter.
     

  6. Stir in the carrots, raisins, and toasted pecans in the batter. Pour the batter into the large Omnipan. Place the Omnipan without the lid in the preheated oven. Bake for 25 minutes, or until the top has lightly browned and a toothpick inserted in the cake center comes out clean.
     

  7. Cool the cake in the Ominpan for 15 minutes and then invert it onto a plate.
     

  8. To prepare the frosting, beat the cream cheese and butter together with either an electric hand mixer on medium speed for 1 minute or with a whisk for 3 minutes. Add the powdered sugar and beat with an electric hand mixer on medium speed for 2 minutes or with a whisk for 6 minutes. Add the heavy cream and vanilla extract. Mix well to combine.
     

  9. When the cake has cooled completely, frost the top of the cake with the frosting. Decorate with the white chocolate shavings.

Serving Suggestions
Notes
  • Substitute the pecans with walnuts. Toasting the nuts helps to elevate the taste significantly.
     

  • If you are using store-bought shredded carrots, chop them before using.
     

  • Before frosting the cake, make sure it has completely cooled.

Omnipan is on Indiegogo now!

Get your hands on the most versatile cookware!

#chefavenue, #omnipan, #carrotcake, #carrotrecipe, #cakerecipe