Description of this recipe: This isn’t just any carrot cake; it’s a celebration of textures and flavors. The moist, spiced carrot cake base is studded with raisins and a delightful pecan praline crunch. Topped with a tangy cream cheese frosting and adorned with more pecan praline, this cake is a showstopper.
Why you will love this recipe: This carrot cake transcends the ordinary. The use of rye or spelt flour adds a subtle nuttiness and complexity that elevates the flavor profile. The homemade pecan praline brings a delightful crunch and sweetness, contrasting perfectly with the moist cake and tangy frosting. It’s a guaranteed crowd-pleaser for any occasion. Each bite offers a symphony of textures – the soft cake, the creamy frosting, and the satisfying crunch of the praline. The warm spices create a cozy and comforting flavor, making it perfect for autumn gatherings or any time of year. The addition of praline is a game changer.
Introduction
Carrot cake. The mere mention evokes memories of comforting spices, moist cake, and that irresistible cream cheese frosting. But what if we took this classic dessert to new heights? This recipe isn’t your grandmother’s carrot cake. We’re infusing it with a gourmet twist, adding a homemade pecan praline that will send your taste buds soaring. This recipe utilizes rye or spelt flour to give the cake a complex taste and also produces a homemade pecan praline that gives the user the freedom to adjust the sweetness.
This recipe balances ease of execution with impressive results. We’ll walk you through each step, from creating the perfect pecan praline to whipping up a tangy cream cheese frosting that complements the spiced cake beautifully. So, preheat your oven, gather your ingredients, and prepare to embark on a carrot cake adventure that will redefine your expectations. It’s more than just a cake; it’s an experience. The praline will be prepared first in the step-by-step instructions because it needs time to cool, making the process more efficient. The entire process from start to finish should be manageable with a little patience.
Ingredients:
- Vegetable oil, for the tins
- 200g butter, softened
- 200g light muscovado sugar
- 4 eggs
- 150g self-raising flour
- 50g rye or spelt flour (optional – use a total of 200g self-raising flour if you prefer)
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp mixed spice
- 250g (about 3 medium) carrots, trimmed and coarsely grated
- 75g raisins or sultanas
- 75g light muscovado sugar (for the praline)
- 1 tbsp water (for the praline)
- 100g pecans
- Pinch of sea salt (for the praline)
- 150g butter, softened (for the icing)
- 150g icing sugar (for the icing)
- 340g full-fat soft cheese (for the icing)
- ½ lemon, zested (for the icing)
Preparation:
Step 1: Making the Pecan Praline
- Line a baking tray with baking parchment. This will prevent the praline from sticking and make it easy to remove once it’s set.
- Tip the 75g light muscovado sugar into a saucepan with 1 tbsp water. Use a saucepan with a light-colored bottom so you can easily monitor the caramelization process.
- Bring to the boil over medium heat, then reduce the heat and simmer for 1-2 mins until the sugar starts to caramelize. Watch the sugar carefully – it should turn a rich amber color. Don’t stir it, as this can cause it to crystallize.
- Scatter in the 100g pecans and a pinch of sea salt. Work quickly to coat the pecans evenly in the caramel. The salt will enhance the sweetness and add a delightful contrast.
- Stir until the nuts are fully coated. Ensure all the pecans are coated to achieve a uniform crunch and flavor.
- Carefully scrape the hot pecan mix onto the prepared baking tray and leave to set for at least 10 mins. Be careful when handling the hot praline – it’s very sticky and can cause burns.
- Break about 12 whole pecans out of the praline and reserve for decorating later. These will be the crowning jewels of your cake.
- Chop or smash the rest of the praline into small shards. You can use a sharp knife or place the praline in a ziplock bag and gently smash it with a rolling pin.
- Set aside. The praline can be stored in an airtight container for a day.
Step 2: Preparing the Cake Batter
- Heat the oven to 180C/160C fan/gas 4. Make sure your oven is properly preheated for even baking.
- Oil two 20cm round sandwich tins and line with baking parchment. This will ensure the cakes release easily and prevent sticking.
- Tip the 200g softened butter and 200g light muscovado sugar into a bowl and beat using an electric whisk for 3 mins until light and fluffy. Creaming the butter and sugar creates air pockets, resulting in a light and airy cake.
- Beat in the 4 eggs, one at a time. Adding the eggs gradually ensures they are fully incorporated into the batter.
- When the eggs are incorporated, fold in the 150g self-raising flour, 50g rye or spelt flour (or 200g self-raising flour if you prefer), ½ tsp bicarbonate of soda, 1 tsp ground cinnamon, ¼ tsp mixed spice, and a pinch of salt. Gently fold in the dry ingredients to avoid overmixing, which can lead to a tough cake.
- Fold in the 250g grated carrots, 75g raisins or sultanas, and half of the smashed praline. Distribute the ingredients evenly throughout the batter.
Step 3: Baking the Cakes
- Divide the batter between the prepared tins and level the surface with a spatula. Ensure the batter is evenly distributed for uniform baking.
- Bake for 25-30 mins until the sponges are springy and a skewer inserted into the middle of each comes out clean. The baking time may vary depending on your oven, so check the cakes regularly.
- Cool in the tins for 10 mins, then put on a wire rack to cool fully. Cooling the cakes in the tins prevents them from collapsing.
Step 4: Making the Cream Cheese Icing
- Tip the 150g softened butter and 150g icing sugar into a bowl and beat using an electric whisk until smooth. Ensure the butter is softened for a smooth, lump-free icing.
- Add half the 340g soft cheese and ½ lemon zest and beat again, then add the remaining soft cheese and beat until smooth. Adding the soft cheese in two additions prevents it from curdling.
Step 5: Assembling the Cake
- Place one sponge, flat-side up, on a cake stand or plate and spread with a third of the icing. This will create a stable base for your cake.
- Scatter with most of the remaining smashed praline, then top with the other sponge, also flat-side up. The praline adds a delightful crunch and visual appeal.
- Spread the rest of the icing over the top and sides, then decorate with the whole praline pecans.
- Chill for 1 hr to set, then slice and serve with any remaining smashed praline for sprinkling over. Chilling the cake allows the icing to firm up, making it easier to slice and serve.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve chilled or at room temperature.
- Accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a cup of coffee or tea.
- Dust with a light coating of icing sugar for a festive touch.
Tips:
- For a more intense carrot flavor, use freshly grated carrots.
- Toast the pecans before making the praline to enhance their flavor.
- Don’t overmix the cake batter, as this can result in a tough cake.
- If the icing is too soft, chill it for a few minutes before spreading.
- For a vegan version, use plant-based butter, milk, and cream cheese.
Prep Time: 45 minutes Cook Time: 30 minutes Total Time: 1 hour 15 minutes (plus chilling time)
Nutritional Information: (estimated per serving, varies based on portion size) Calories: 650 Protein: 8g Sodium: 250mg
Conclusion
Congratulations! You’ve created a truly exceptional carrot cake that will impress your family and friends. This recipe is a testament to the fact that even classic desserts can be elevated with a little creativity and attention to detail. The combination of the moist, spiced cake, the crunchy pecan praline, and the tangy cream cheese frosting is simply irresistible. The addition of rye or spelt flour adds a depth of flavor that sets this cake apart from the rest. Don’t be afraid to experiment with other nuts in the praline or add different spices to the cake batter. The possibilities are endless! Enjoy the fruits of your labor and savor every delicious bite. It’s a cake that’s meant to be shared and celebrated.
Questions and Answers about this Recipe:
Q1: Can I make this recipe gluten-free? A1: Absolutely! To make this recipe gluten-free, substitute the self-raising flour and rye or spelt flour with a gluten-free all-purpose flour blend. Be sure to check that your baking powder (a component of self-raising flour) is also gluten-free. Also, ensure that all other ingredients are gluten-free to avoid cross-contamination. Keep in mind that the texture might be slightly different, so it may require a little bit more moisture for the recipe.
Q2: How long does this cake last, and how should I store it? A2: This carrot cake will last for up to three days if stored properly. To keep it fresh, store it in an airtight container in the refrigerator. The cool temperature helps to preserve the moisture in the cake and prevents the cream cheese frosting from spoiling. Before serving, let the cake sit at room temperature for about 30 minutes to soften the frosting slightly.
Q3: Can I substitute the pecans with another type of nut in the praline? A3: Of course! While pecans add a unique flavor, you can certainly experiment with other nuts. Walnuts would be a great substitute, offering a similar nutty taste. Almonds or hazelnuts would also work well, but keep in mind that each nut has a distinct flavor profile that will slightly alter the overall taste of the praline. Be sure to toast the nuts before making the praline to enhance their flavor.
Q4: What if I don’t have light muscovado sugar? Can I use a different type of sugar? A4: Yes, you can substitute the light muscovado sugar with other types of sugar. Brown sugar is a good alternative, as it has a similar molasses flavor. You can also use granulated sugar, but the flavor will be slightly less complex. If using granulated sugar, you might want to add a tablespoon of molasses to the batter to compensate for the missing flavor.
Q5: Can I make the pecan praline ahead of time? A5: Absolutely! Making the pecan praline ahead of time is a great way to break up the preparation process. The praline can be stored in an airtight container at room temperature for up to a day. Just be sure to keep it in a cool, dry place to prevent it from becoming sticky. If you’re making it more than a day in advance, store it in the refrigerator for longer shelf life.
