Classic Carrot Cake Recipe
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- 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.
- 24 g walnuts
Chop walnuts into small pieces but don't overdo it because we don't want to turn walnuts into powder.
- 42 g all-purpose flour
- 1¼ g baking powder
- ⅜ tsp ground cinnamon
- ¼ tsp ground cardamom
- ⅛ 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.
- ⅝ eggs
- 38 g sugar
In another bowl beat eggs and sugar with a hand mixer until the mixture becomes pale and a little fluffy.
- 38 g vegetable oil
Slowly pour vegetable oil to the wet mixture while whisking.
- 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.
Add chopped walnuts to a bowl with dry ingredients and mix them with your hand.
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.
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.
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.
- 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.
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.
- 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.
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!