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Carrot cake

Carrot Cake

Carrot cake is a timeless favorite, moist from the grated carrots and delicately sweet with just the right touch of warm spices. It's balanced, comforting, and always satisfying.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Additional time1 hour
Total Time 50 minutes

Ingredients

For Carrot Cake:

  • 100 g Pecan Nuts
  • 2 Carrots
  • 100 g Raisins
  • 335 g Brown Sugar
  • 265 g Self-Raising Flour
  • ½ teaspoon Salt
  • 2 ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Nutmeg
  • 100 g Natural Yogurt
  • 230 ml Vegetable Oil
  • 4 Eggs
  • Zest of 1 Orange
  • 1 teaspoon Vanilla

For the Frosting:

  • 300 g Soft Cheese
  • 150 g Icing Sugar
  • 200 g Heavy Cream

Instructions

For Carrot Cake:

  • Chop the pecan nuts and add to a large mixing bowl.
  • Peel the carrots, grate and add to the chopped pecan nuts in the mixing bowl.
  • In the same large mixing bowl, add raisins, brown sugar, self-raising flour, salt, ground cinnamon and grated nutmeg, and whisk together all dry ingredients until well combined. Set aside.
  • In another bowl, beat together the natural yogurt, vegetable oil, eggs, orange zest, and vanilla until smooth and well combined.
  • Pour the wet ingredients into the dry ingredients, mixing well until evenly distributed throughout the batter.
  • Pour the batter into two prepared 9-inch round cake pans with parchment paper and smooth the top with a spatula.
  • Bake in the preheated oven at 160°C (320°F) with a fan for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Cream Cheese Frosting:

  • In a mixing bowl, beat the softened cream cheese and icing sugar until smooth and creamy.
  • In the same bowl, add the heavy cream, and whip until stiff peaks form and the mixture is smooth and creamy.
  • Add the cream cheese frosting to a piping bag.

For the Assembly:

  • Once the carrot cakes have cooled completely, transfer one cake onto a plate or cake stand and gently pipe the cream cheese icing over the top of the cake.
  • Place another cake over the cream cheese frosting.
  • Delicately pipe the cream cheese frosting onto the cake's surface.
  • Sprinkle cinnamon powder over the cream cheese frosting.
  • Slice and serve the carrot cake, and enjoy!

Notes

Room Temperature Ingredients: Let the eggs, butter, and cream cheese sit on the counter for about 30 minutes before baking. This helps everything blend smoothly.
Grating Carrots: Finely grate the carrots so they mix evenly in the cake. Larger pieces can make the texture uneven.
Mixing: When you combine the wet and dry ingredients, stir until they’re just mixed. Overmixing can make the cake dense and tough.
Baking Time: Check the cake a few minutes early to avoid overbaking. It’s done when a toothpick comes out clean or with just a few crumbs.
Cooling Time: Let the cake cool completely before frosting. Frosting a warm cake can make the frosting melt. Cooling also makes the cake taste better!
Chill Before Slicing: Chilling the cake makes it easier to slice and gives cleaner cuts.
Storage: Keep your carrot cake in an airtight container in the fridge. Let it come to room temperature before serving for the best flavor.

Nutrition

Calories: 973kcal | Carbohydrates: 101g | Protein: 12g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 337mg | Potassium: 432mg | Fiber: 4g | Sugar: 64g | Vitamin A: 3548IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 2mg