Carrot Cake with Cream Cheese Frosting
- Prep
- 1 h
- Bake / cook
- 45 min
- Total
- 1 h 45 min
- Makes
- 1 large loaf cake (30 cm)
Today I'm sharing this carrot cake recipe, one of my favorite cakes. If you're afraid to try it because it's made with carrots, you can't imagine how delicious it tastes. It's very moist and flavorful, and the cream cheese frosting gives it the perfect touch. Don't miss it! I swear there's no going back.
Ingredients
Cake
- 150 g sugar
- 200 ml oil
- 3 eggs
- 400 g all-purpose flour (0000)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 medium carrots, grated
- 150 g chopped walnuts
Cream cheese frosting
- 220 g spreadable cream cheese
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 100 g walnuts
Metric measurements: a kitchen scale gives the best results.
Method
- Cake
To start this carrot cake recipe, preheat the oven to 180°C (350°F). Also prepare a loaf pan, buttered and floured. In a large bowl, beat the eggs, sugar and oil for up to half a minute, or until the ingredients come together. Then add the flour, cinnamon, baking powder, 1 teaspoon of vanilla and the salt; beat on low speed for one minute. Finally, add the walnuts and the grated carrots. Mix. Pour the batter into the prepared pan. Once the loaf is ready, bake it for 40-45 minutes, or until a toothpick inserted comes out clean.
When it comes out of the oven, let it cool before unmolding.
- Cream cheese frosting
In a medium bowl, beat the cream cheese and the vanilla with a mixer or hand whisk. Beat until smooth. Slowly add the powdered sugar, until you get a smooth consistency. When the cake is baked and at room temperature, spread the frosting over the top with a spatula or spoon. Finally, decorate with walnuts. Keep it in the fridge until you're ready to eat.
I hope you like it!
