Carrot Cake

 Carrot cake is a delightful dessert that combines the earthy sweetness of carrots with warm spices such as cinnamon and nutmeg. This moist and tender cake is often studded with walnuts or pecans for added crunch and texture. The true star of carrot cake, however, is its luscious cream cheese frosting, which adds a tangy richness that perfectly complements the cake's flavors. Whether enjoyed as a simple snack, a festive birthday treat, or an elegant dessert, carrot cake offers a perfect balance of sweetness, spice, and decadence.

To make this cake you will need the following ingredients : 

Cake layers 

280g all-purpose flour 

2 tsp baking soda

2 tsp baking powder 

1 tsp ground ginger 

1tsp nutmeg

1 tsp salt

350g granulated sugar 

290ml vegetable oil  (sunflower oil recommended)

4 large eggs (room temperature)

2 tbsp vanilla extract/essence

500g shredded carrots (6/7 carrots)

50g pecans/walnuts (roasted)

2-5 tbs of milk for consistency (optional)

Cream cheese frosting 

8 ounce (226g) cream cheese softened

115g unsalted butter softened 

240g powdered sugar

1 tsp vanilla extract/essence

An important note to add - if you prefer a silkier cream cheese frosting try to reduce the amount of butter you use by 20% to 30%.Also, for a three layer cake I doubled the amount of cream cheese frosting ( the more frosting the better ).

Instructions

1. Preheat and prepare pans:

Preheat your oven to 350°F (175°C).

Grease and flour 3 9-inch round cake pans

2. Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. Combine sugars and wet ingredients

In a large mixing bowl, beat together the granulated sugar, vegetable oil and vanilla essence/extract until well combined. 

Add the eggs one at a time, beating well after each addition. With the mixer on low, add dry ingredients and shredded carrots and nuts and  mix on low speed for another 2 minutes. Scrape down the bottom and sides of the bowl with a spatula  to make sure everything is mixed. Divide the batter equally into 3 pans.

Bake the cakes at 325 F for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean.

4. Make the cream cheese frosting

Place the cream cheese in a mixer bowl and mix for approximately 2 to 3 minutes. Gradually add in the sugar powder and vanilla extract and blend until smooth. Add the softened, unsalted butter and mix on high speed until the butter is entirely incorporated (approx. 3 minutes). 

Spread the icing between the cake layers. Alternatively, use a decorative touch by piping extra frosting or adding swirls on top.

To enhance taste and texture, place the cake in the fridge for one night or for at least 6 hours. Do not forget to cover the cake while in the fridge. Carrot cake with cream cheese frosting should be stored in a cool environment to prevent the frosting from melting.

Serve with coffee or tea, as the flavors complement carrot cake well. 

Enjoy your delicious Carrot Cake!