THE BEST CARROT CAKE RECIPE | Carrot cake with chocolate SMBC and walnut praline

Hi friends! I’m sharing my favourite carrot cake recipe today. While I typically love to add walnuts to the cake, and pair it with a cream cheese frosting, I opted for a richer flavour profile for this one. I made a chocolate Swiss meringue buttercream, and layered the inside with walnut praline – SO GOOD GUYS!


CARROT CAKE

Ingredients:
175 g AP flour
100 g brown sugar (I prefer dark brown sugar)
100 g granulated sugar
1 tsp ground ginger
1 ½ tsp cinnamon
½ tsp baking soda
1 ½ tsp baking powder
½ tsp sea salt
60 g unsalted butter, room temperature
140 g shredded carrots
¼ C canola or vegetable oil
75 g sour cream
2 eggs
1 tbsp vanilla extract
¼ c water or milk


1. Set oven to 325 F if using a convection or 350 F if using a standard oven.
2. Spray three 5” rounds with oil spray and set aside.
3. In your mixer bowl combine flour, both sugars, ginger, cinnamon, baking soda, baking powder, salt, and butter.
4. In another bowl, combine the oil, sour cream, eggs, and vanilla extract. Set aside.
5. Fit mixer with paddle attachment and mix on medium speed until the butter is thoroughly combined. Like the vanilla cake recipe, the butter should be fully incorporated.
6. Add in the wet ingredients and carrots. Let it combine.
7. Once combined, add the ¼ c of water or milk and let it mix for 1 minute. You want to develop enough gluten so your cakes have a nice crumb and rise perfectly.
8. Divide between the pans and bake for 40-45 minutes. Do not open the oven at any time during baking. Only open at the end of baking. Give it another 5 minutes if your cakes are not ready at the end of the timer.
9. Remove cakes from the oven and let them cool for 5 minutes.
10. Flip the cakes out onto a piece of parchment paper and let them cool thoroughly.


CHOCOLATE SWISS MERINGUE BUTTERCREAM

Ingredients:
One batch of vanilla SMBC
80 g high quality dark chocolate, melted, I use Callebaut callets
30 g high quality cocoa powder, I use Valrhona


1. Melt your chocolate and let it cool for about 5-10 minutes.
2. Add the melted chocolate to your SMBC. Fold to combine.
3. Sift in the cocoa powder and fold to combine thoroughly.
4. If you need to loosen your SMBC a little bit, place it over a bain-marie and let it gently warm up.
5. Remove from the heat and mix to a creamy and smooth consistency.
6. I like to add a little bit of salt to my chocolate SMBC, but you don’t have to.




This combo has quickly become my favourite. You can find the recipe for my walnut praline in my “Pralines and ganaches” video. I hope you love these recipes as much as I do 💗

I used sprinkles by Sweetapolita. Use code PURPLECUPCAKE15 to save 15% off your purchase 💕
https://sweetapolitashop.ca/collectio...


For more dessert videos and cake content, find me on Instagram @thepurplecupcake_