Carrot Cake

I was always a bit skeptical when I was seeing carrot cake in a menu (or in Starbucks). Should I try it? Should I not? And most of the times I was not. And then I did. And boy, was THAT a revelation! I loved it! The combination of carrots and spices, the cream cheese frosting, the moistness… Everything just worked!

So, when I was planning the baking menu for the weekend I decided to make a carrot cake for the first time. And it turned out exactly as I was hoping it will: soft, moist and delicious!

The carrot cake is a rather simple dessert to make and if you want to impress even more you can bake 2 layers and include frosting in between them.

Also, as most of the recipes suggest, you can add raisins and/or walnuts in the mix. I didn’t, because I didn’t want the extra sweetness from the raisins and because I don’t enjoy nuts in my cakes. But if you like them go ahead and include them!

Preheat the oven at 160ºC (325ºF) and prepare the cake pan (either line with parchment paper or cover with a bit of butter). I used a round 23cm (9-inch) pan. Use two 23cm pans if you’re planning a two-layered cake. Peel and grate the carrots using the large setting of your grater.

Whisk the flour with the cinnamon, nutmeg, baking soda, baking powder and salt.

In a large bowl add the eggs, white and brown sugar, oil and vanilla, and whisk until homogeneous.

Add the flour mix you prepared before and whisk until incorporated. Drop the grated carrots and fold with the spatula. (Fold now the raisins and the walnuts if you are using them).

Pour the batter in the cake pan and bake at 160ºC (325ºF) for 45-50min. Test with a toothpick/skewer. If the cake is ready then it should come out clean. Remove it from the oven and let it cool.

While you’re waiting for the cake to bake or cool start with the frosting. I think it’s safe to say that cream cheese frosting is almost “traditional” to the carrot cake! And I’m a huge fan!

Beat the butter with the cream cheese.

Add the powdered sugar and the vanilla and continue mixing, scraping down the sides of the bowl with a spatula.

Keep the frosting in the fridge until the cake is completely cooled and you are ready to cover it.

Frost the top and the sides if you have one layer. Include frosting in the middle of the two layers if you opted for that version, and cover also the top and the side.

And there you have it! Delicious, moist carrot cake! I cannot describe you how amazing the texture is!

Serve a piece with some tea or coffee, sit back, and enjoy it!

Have a nice day!

INGREDIENTS

As seen in Make Fabulous Cakes

For 1 layer baked in a 23cm (9-inch) pan (serves 8, or less..) – Double this recipe for a 2-layer cake and split it in two 23cm pans

125g flour, all-purpose
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1½ tsp ground cinnamon
¼ tsp nutmeg
2 eggs
150ml vegetable oil
100g granulated white sugar
120g brown sugar
1 tsp vanilla
1½ cup grated carrots
50g nuts (pecans or walnuts, optional) – I didn’t use this
50g raisins (optional) – I didn’t use this

For the frosting (make 1½ of this recipe if you want to fill and cover a 2-layered cake)

226g cream cheese
116g butter
2 cups confectioners’ sugar
1 tsp vanilla (I used the powder)

QUICK INSTRUCTIONS

Preheat the oven at 160ºC (325ºF). Peel and grate the carrots using the large setting of your grater. Whisk the flour with the cinnamon, nutmeg, baking soda, baking powder and salt. In a large bowl add the eggs, white and brown sugar, oil and vanilla, and whisk until homogeneous. Add the flour mix you prepared before and whisk until incorporated. Drop the grated carrots and fold with the spatula. (Fold now the raisins and the walnuts if you are using them). Bake at 160ºC (325ºF) for 45-50min.

For the frosting: Beat the butter with the cream cheese. Add the powdered sugar and the vanilla and continue mixing, scraping down the sides of the bowl with a spatula. Keep the frosting in the fridge until the cake is completely cooled and you are ready to cover it.

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