For this installment of Soul Food Recipes, you’ll need:
2 cups organic cane sugar
1 cup vegetable oil (non GMO)
4 whole eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups finely grated heirloom carrots (multicoloured)
For Icing:
113g salted butter
225g Cream Cheese
450g caster sugar
1pc vanilla pod, seeded and scraped
1 cup chopped pecans
-Preheat oven to 350.
-Combine oil, eggs, sugar and set aside. In a separate bowl sift flour, baking powder, baking soda, cinnamon and season with a pinch of salt. Combine with oil mixture then add carrots.
-Add to a greased and floured pan (roughly 9×12) and bake for 35-45 mins depending on the pan used. Check the center of the cake after 35 mins with a sharp knife to ensure it is cooked through. Allow to sit for 20 minutes on a raised cooling tray. Keep in mind the cake is still cooking and should cool completely before icing is added.
For the icing:
– Combine butter, cream cheese, vanilla in a electric mixer until uniform, add sugar in four separate steps, stopping while combining to avoid a mess. Finish with pecans.
For Ice cream:
This ice cream recipe is one of my favorites and goes perfectly with the earthy carrot cake.
You’ll need: An ice cream maker
1 (16-ounces) container chilled sour cream
1 cup chilled half-and-half
3/4 cup sugar
1/2 cup chilled heavy cream
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract