Classic Carrot Cake Recipe

Classic Carrot Cake Recipe

Based on 4 ratings
Polina

Polina

Community member

"I sweat, that is the best Carrot Cake recipe you can possibly find. It has so much flavor! All the spices create such an amazing aroma you can’t resist. The Cake is very moist and soft, at the same time you get some crunch from walnuts and sweet pops from raisins. It’s an ideal dessert for any kind of a season. I genuinely love to enjoy it with a cup of coffee in the morning. So just give it a try! The recipe is really easy to follow! And the decoration is its fun part! 🥕"

Difficulty

Medium 👍

Preparation

40 min

Baking

30 min

Resting

300 min

Ingredients

2Servings
40 g
shredded carrot
42 g
all-purpose flour
g
baking powder
tsp
ground cinnamon
¼ tsp
ground cardamom
tsp
ground nutmeg
24 g
walnuts
8 g
raisins
¼ g
salt
¼
lemon
4 ml
lemon juice
eggs
38 g
sugar
38 g
vegetable oil
50 g
cream cheese Philadelphia
20 g
butter
8 g
powdered sugar
¼ tsp
lemon zest
¼ tsp
vanilla extract
  • Step 1/14

    Shred the carrots using the hand grater with small holes. Try to choose sweet carrots just to make the cake even more delicious.
    • 40 g shredded carrot

    Shred the carrots using the hand grater with small holes. Try to choose sweet carrots just to make the cake even more delicious.

  • Step 2/14

    Chop walnuts into small pieces but don't overdo it because we don't want to turn walnuts into powder.
    • 24 g walnuts

    Chop walnuts into small pieces but don't overdo it because we don't want to turn walnuts into powder.

  • Step 3/14

    To make dry mixture you'll need to whisk and sift all-purpose flour, baking powder, salt and all the spices (cinnamon, cardamon, nutmeg) until they are well blended.
    • 42 g all-purpose flour
    • g baking powder
    • tsp ground cinnamon
    • ¼ tsp ground cardamom
    • tsp ground nutmeg
    • ¼ g salt

    To make dry mixture you'll need to whisk and sift all-purpose flour, baking powder, salt and all the spices (cinnamon, cardamon, nutmeg) until they are well blended.

  • Step 4/14

    5c0ba9bbcfa3d04e6ce6fb31c533797b_2e8e0378-23d1-4de2-add2-2d2a015e1082.mov
    • eggs
    • 38 g sugar

    In another bowl beat eggs and sugar with a hand mixer until the mixture becomes pale and a little fluffy.

  • Step 5/14

    5c0ba9bbcfa3d04e6ce6fb31c533797b_d3fd0193-cab1-4096-92f8-f3bb687f99c0.mov
    • 38 g vegetable oil

    Slowly pour vegetable oil to the wet mixture while whisking.

  • Step 6/14

    5c0ba9bbcfa3d04e6ce6fb31c533797b_d4bae6d4-faef-4e4d-a4eb-e593dfb49e80.mov
    • 8 g raisins
    • ¼ lemon
    • 4 ml lemon juice

    Add shredded carrots, raisins, zest from one lemon and lemon juice to a bowl with wet ingredients and mix until combined.

  • Step 7/14

    5c0ba9bbcfa3d04e6ce6fb31c533797b_636210a7-c0aa-4735-b017-dbbacbad8582.mov

    Add chopped walnuts to a bowl with dry ingredients and mix them with your hand.

  • Step 8/14

    5c0ba9bbcfa3d04e6ce6fb31c533797b_0e2fbd21-c28b-47c1-a6f0-510299eafab3.mov

    Add dry mixture (flour with walnuts) to a bowl with wet ingredients in two steps and carefully whisk all together with a hand mixer. Don't over mix the butter because in the end the dough can become tender.

  • Step 9/14

    5c0ba9bbcfa3d04e6ce6fb31c533797b_fcf72813-c763-497c-8b3b-e8505bfa0a00.mov

    Cover the bottom of the round baking pan (diameter 20cm) with parchment paper and grease the sides and the bottom. Pour the cake butter into the pan and drop the pan on the kitchen counter a couple of times to force the air in the mixture to come to the surface in order to avoid bubbles in the dough.

  • Step 10/14

    Put the pan into the preheated oven 180°C for about 35-40 min. You can check the dough with a toothpick if it's ready or not.

    Put the pan into the preheated oven 180°C for about 35-40 min. You can check the dough with a toothpick if it's ready or not.

  • Step 11/14

    • 50 g cream cheese Philadelphia
    • 20 g butter
    • 8 g powdered sugar
    • ¼ tsp vanilla extract

    For the frosting, in a bowl you should whisk with a hand mixer softened butter, cream cheese, powdered sugar and vanilla extract and put the mixture in the fridge to cool it down in order to make it easier to work with.

  • Step 12/14

    5c0ba9bbcfa3d04e6ce6fb31c533797b_5e1036eb-ea42-48ad-ac5d-9ea202274100.mov

    Remove the pan from the oven and let the cake cool down for an hour or two. When it's completely cooled, using a sharp knife peel the top of your cake just to have a soft surface which can easily soak up the cream cheese frosting. Cut the cake into two layers.

  • Step 13/14

    5c0ba9bbcfa3d04e6ce6fb31c533797b_b0474c36-b3c4-41cf-b0d5-20df2aa4eac9.mov
    • ¼ tsp lemon zest

    Time to assemble the cake, eyeballing divide the cream cheese frosting in halves and start by covering with cream cheese the first layer and sprinkle some lemon zest on top. Put the second layer on top and again cover it with the frosting, smooth the sides and the top with any tool you have in the kitchen.

  • Step 14/14

    5c0ba9bbcfa3d04e6ce6fb31c533797b_dc8eb243-9bd4-4a2f-9553-5d7ae4b3ef3b.mov

    For decoration I used peeled dough pieces from the top of the cake which I ground in a blender and some ground walnuts as well. Then use your imagination and decorate your Carrot Cake. When it’s done, put it in the fridge to chill for a couple of hours.

  • Enjoy your meal!

    Classic Carrot Cake Recipe

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