Carrot Cake
A moist and spiced carrot cake with cream cheese frosting that is sure to impress at any gathering.
Ingredients
For the cake
- 350 g grated carrots Use firm, fresh carrots grated finely for even distribution.
- 320 g soft dark brown sugar Brings molasses depth and contributes to a tender crumb.
- 300 ml vegetable oil Keeps the cake moist, use a neutral oil like sunflower or canola.
- 4 pieces eggs
- 100 g plain yogurt Adds acidity and tenderness.
- 2 teaspoons vanilla extract Enhances flavor.
- 400 g plain flour The base of the cake.
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon Adds warm spice.
- 1 teaspoon ground ginger Adds warmth.
- 0.5 teaspoon cardamom powder
- 0.25 teaspoon ground nutmeg
- 100 g walnuts, chopped Optional.
- 50 g raisins Optional.
For the cream cheese frosting
- 300 g unsalted butter, softened Beaten until light and pale.
- 300 g icing sugar, sieved Add gradually to avoid a sugar cloud.
- 2 teaspoons vanilla extract (for frosting)
- 600 g full fat cream cheese Use block-style for stability.
- To taste Chopped walnuts, to decorate Optional.
Instructions
Prepare the Cake Batter
- Preheat the oven to 180°C (350°F) and grease and line two cake tins.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cardamom, and nutmeg.
- In a large mixing bowl, beat the brown sugar and vegetable oil until emulsified.
- Add eggs one at a time, then mix in yogurt and vanilla extract until smooth.
- Fold the dry ingredients into the wet mixture, incorporating grated carrots and optional walnuts and raisins.
- Divide the batter between tins and bake for 25-35 minutes, or until a toothpick comes out with moist crumbs.
- Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Cream Cheese Frosting
- Beat the softened butter until light, then gradually add icing sugar until smooth.
- Mix in cream cheese and vanilla extract, adjusting sweetness to preference.
Assemble the Cake
- Spread frosting on the first cake layer, add the second layer, and frost the entire cake.
- Chill for a crumb coat, then apply the final coat and decorate with walnuts if desired.
Notes
Store frosted cake in an airtight container for up to 5 days in the fridge. Freeze unfrosted layers for up to 3 months.