This is my favorite Carrot Cake recipe and I’m so happy to share it. The cake is delicious, moist and it becomes even more mouthwatering as you lather it with the sweet-tangy cream cheese icing. A classic carrot cake recipe only has cinnamon powder, but with this recipe, I added a bit of nutmeg powder for a more sweeter,spicier and nuttier flavor!
Carrot Cake
The cake is delicious, moist and it becomes even more mouthwatering as you lather it with the sweet-tangy cream cheese icing. A classic carrot cake recipe only has cinnamon powder, but with this recipe, I added a bit of nutmeg powder for a more sweeter,spicier and nuttier flavor!
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CARROT CAKE
- 1 1/2 cup Walnuts roasted and chopped coarsely
- 2 cups Carrots freshly grated, (2 cups or 240 grams)
- 2 cups All-Purpose Flour Flour sifted, (2 cups or 280 grams)
- 4 Eggs
- 2 cups Light Brown Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Ground Cinnamon
- Pinch of Nutmeg
- 1/4 cup Milk
- 1 cup Canola Oil
CREAM CHEESE FROSTING
- 350 gms Cream Cheese softened
- 100 gms Unsalted Butter cut into cubes
- 1/2 tsp Cinnamon
- 1 1/2 cups Powdered Sugar Icing
- 1/2 tsp Pure Vanilla Extract
Instructions
- Preheat oven to 180 degrees (350 degrees F)
- Butter or spray one 9 x 4 inch or two of 9 x 2 cake pans and line the bottom of the pan with a circle of parchment paper.
- Toast the walnuts in the oven for about 5 minutes or until lightly browned. Let it cool for a few minutes and then chop coarsely.
- In a mixing bowl, whisk together the sifted flour, baking soda, baking powder, ground cinnamon and nutmeg. Set aside.
- Using the bowl of an electric mixer (or with a hand mixer), beat the eggs until frothy.
- Gradually add the sugar and beat until the batter becomes thick.
- Add the canola oil in a steady stream and then beat in the vanilla extract.
- Add the flour mixture and continue beating just until everything is well combined. Remove the mixture from the electric mixer.
- Using a large rubber spatula, fold in the grated carrots and chopped walnuts.
- Evenly pour the batter in the prepared baking cake pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool on a wire rack for 10-15 minutes.
- Once the carrot cake has been cooled down, remove the parchment paper. If you are used a 9×4 inch cake pan, cut it into half. If your cake pan is 9×2, do not cut it as you need a 2-inch cake layer.
- If the top layer of the cake is crusty and has an uneven layer, slice it carefully to make the layers even.
- Meanwhile, you can start making the cream cheese frosting or you can always make the frosting while the carrot cake is baking in the oven. In a bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter on low speed. Beat just until it’s well incorporated and with no lumps.
- Gradually add the sifted powdered sugar and beat on low speed until the mixture is creamy and smooth.
- Pour in the vanilla extract and cinnamon.
To Assemble
- Place the first layer of the cake on the serving cake board and spread some cream cheese frosting to cover the top only.
- Gently place the other half of the cake on top of the first layer and spread generously and evenly the rest of the frosting all over the cake to cover.
- Chill the carrot cake in the fridge before serving. Always cover and refrigerate any leftovers.
Notes
Nutmeg is a natural blender spice. It enhances almost all types of dishes from savory to sweet. It brings the flavor together without overpowering the flavors of the main ingredients.
1 thought on “Carrot Cake”
Hi chef, how many baking soda baking powder cinnamon nutmeg and salt??