Carrot Cake Recipe

Prepare the Carrot Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

In another bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the grated carrots and chopped pecans.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Cream Cheese Frosting

In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.

Prepare the Crème Anglaise

In a saucepan, heat the milk and vanilla bean over medium heat until steaming.

In a bowl, whisk together the egg yolks and granulated sugar until pale.

Slowly pour the hot milk into the egg yolk mixture while whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring until thickened. Do not boil.

Assemble the Cake

Once the cakes are cooled, place one layer on a serving plate and spread a layer of cream cheese frosting on top.

Place the second layer on top and frost the entire cake with the remaining cream cheese frosting.

Top with toasted coconut flakes and serve alongside crème anglaise.