Description
This classic carrot cake is moist and flavorful, topped with a rich cream cheese frosting that perfectly complements the spiced carrot base.
Ingredients
Units
- 2 cups (480 ml) grated carrots
- 2 tsp baking powder
- Pinch of salt
- Pinch of baking soda
- 3 1/8 cups (400 g) all-purpose flour
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 cup (200 g) brown sugar
- 1 tsp vanilla extract
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs
- 1/2 cup (120 ml) yogurt
- 400 g cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 1 vanilla bean pod
- zest of 1/2 orange
- 2 cups (240 g) powdered sugar
Instructions
- Preheat your oven to 356°F (180°C). Grease a 10-inch (26 cm) springform pan and line the bottom with parchment paper.
- Wash, peel, and grate the carrots. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- In another bowl, mix the brown sugar, vanilla extract, vegetable oil, eggs, and yogurt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely. Once fully cooled, cut the cake horizontally into two equal layers.
- For the frosting, beat the cream cheese until smooth, then add the softened butter and the seeds scraped from the vanilla bean pod, beating until creamy.
- Gradually add the powdered sugar, adding it slowly to avoid lumps, then fold in the orange zest.
- Place the first cake layer on a serving plate and spread half of the frosting over it. Top with the second cake layer, then spread the remaining frosting over the top and sides of the cake.
Notes
- For a nut-free version, omit the walnuts.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- Bring to room temperature before serving for the best flavor.
- You can substitute raisins with dried cranberries for a different twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 23
- Carbohydrates: 58
- Fiber: 2
- Protein: 6
- Cholesterol: 60