Carrot cake with cream cheese frosting

Step 1/7

• 400 g carrots

• oven
• vegetable peeler
• vegetable grater
• cutting board
• knife

Preheat oven to 180°C/355°F. Peel and finely grate carrots.

Step 2/7

• 250 g butter
• 200 g brown sugar
• 2 tsp vanilla extract

• standing mixer or hand mixer with beaters

In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.

Step 3/7

• 4 eggs

Now, blend in eggs, adding one at a time until fully incorporated.

Step 4/7

• 250 g flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp salt

• large bowl

Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.

Step 5/7

Stir grated carrots into the batter.

Step 6/7

• butter for greasing

• oven
• cake rack
• baking pan

Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7 min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.