Ingredients

​​

For the Cake

​

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon fine sea salt

• 1 ½ teaspoons ground cinnamon

• 1 ¼ cups vegetable oil

• 1 cup granulated sugar

• 1/2 cup lightly packed brown sugar

• 2 tbsp Spiced Pear Paste

• 1 teaspoon vanilla extract

• 4 large eggs, at room temperature

• 5 to 6 grated peeled carrots

• 1 cup coarsely chopped pecans

​

For the Frosting

• 225 grams cream cheese, at room temperature

• 1 ¼ cups icing sugar

• 1/3 cup cold heavy whipping cream

​

​

  

​

​

Method ​

​

• Heat the oven to 180 degrees.

• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.

• In a separate bowl, whisk the oil, granulated sugar, brown sugar, Spiced Pear Paste, and vanilla.

• Add the eggs, one at a time, whisking after each one.

• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.

• Stir in the carrots and nuts

• Pour the cake batter into the pans.

• Bake until the top of the cake is springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

• Cool cake in the pan for 15 minutes, then carefully turn the cake out onto a cooling rack. Remove the parchment paper and cool completely.

• To make the frosting, in a large bowl, beat the cream cheese creamy.

• Beat in the icing sugar, a 1/4 cup at a time, until fluffy.

• Pour in the whipping cream and Spiced Pear Paste. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.

• When the cake is completely cool, frost the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Serve and enjoy!