This carrot cake is moist, flavorful, and topped with a rich cream cheese frosting. Perfect for any occasion, this cake is a crowd-pleaser with its blend of spices and fresh carrots.
Preparation time
30min
Cooking time
30min
Ingredients
12 Servings
- 250 g all-purpose flour
- 10 g baking powder
- 5 g baking soda
- 100 g chopped walnuts
- 225 g cream cheese
- 4 eggs
- 300 g grated carrots
- 5 g ground cinnamon
- 2 g ground nutmeg
- 200 g powdered sugar
- 2 g salt
- 200 g sugar
- 110 g unsalted butter
- 5 ml vanilla extract
- 240 ml vegetable oil
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3
In another bowl, beat together the oil, eggs, and vanilla extract until well combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 5
Fold in the grated carrots and chopped walnuts.
Step 6
Divide the batter evenly between the prepared cake pans.
Step 7
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 9
To make the frosting, beat together the cream cheese and butter until smooth.
Step 10
Gradually add the powdered sugar, beating until the frosting is smooth and creamy.
Step 11
Frost the cooled cakes, layering one on top of the other and covering the entire cake with the remaining frosting.
Step 12
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.