vegetables
baked
celebration
dessert
moist
International
all seasons
Room Temperature
Carrot Cake
Difficulty
easy
Time
1h 15m
Price Category
average
Calories
High
Carrot cake is a true classic, perfectly blending the harmony of spicy, moist cake with creamy, sweet cream cheese frosting. This cake is not only delicious but also surprisingly juicy and nutritious thanks to the grated carrots. It's an ideal choice for festive occasions, entertaining guests, or simply enjoying with an afternoon coffee. Prepare this simple yet impressive dessert, and it's guaranteed to be everyone's favorite!
ingredients
Steps
Prepare the Batter
Preheat your oven to 180°C (160°C for fan-assisted ovens). Grease and flour a 24 cm (9.5 inch) springform pan. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Wet Ingredients
In a separate bowl, whisk the eggs with the granulated sugar and brown sugar until smooth. Add the vegetable oil and continue whisking until fully combined. Fold in the grated carrots and chopped walnuts.
Combine and Bake
Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
While the cake cools, prepare the cream cheese frosting. In a bowl, beat the room-temperature butter and cream cheese with an electric mixer until fluffy. Gradually add the powdered sugar and vanilla extract, then beat until smooth and creamy. If it's too soft, chill it in the fridge for 10-15 minutes.
Decorate and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can decorate with extra walnuts or carrot shavings. Slice and serve at room temperature or slightly chilled.
Extra Tips
► Don't grate the carrots too finely; a coarser texture works better in the cake.
► Ensure the butter and cream cheese for the frosting are at room temperature for a much creamier result.
► Let the cake cool completely before frosting and serving, so the frosting sets nicely and it's easier to slice.
Nutrition
| Per 100g | Per Serving 120g / 4.2 oz | |
|---|---|---|
| Calories | 380 kcal | 456 kcal |
| Protein | 4.5g | 5.4g |
| Fat | 25g | 30g |
| Carbohydrate | 35g | 42g |
| Fiber | 2g | 2.4g |
| Sugar | 25g | 30g |