Carrot Cake
🛠 Equipment
- 22 cm round cake pan
- Fine grater
- Mixing bowl
- Whisk
- Spatula
- Cooling rack
🛒 Ingredients
| 300 g | Carrots (finely grated) | |
| 250 g | All-purpose flour | |
| 180 g | Brown sugar | |
| 3 | Eggs | |
| 15 cl | Sunflower oil | |
| 100 g | Chopped walnuts | |
| 1 packet | Baking powder | |
| 1 tsp | Ground cinnamon | |
| 200 g | Cream cheese | |
| 100 g | Icing sugar |
Preparation
Step 1: Make the batter
Preheat the oven to 180°C (350°F) and butter a 22 cm round cake pan. In a bowl, whisk the eggs with the brown sugar until foamy, then drizzle in the oil while whisking.
Fold in the sifted flour, baking powder and cinnamon, then the grated carrots and chopped walnuts. Mix gently with a spatula until just combined.
Step 2: Bake the cake
Pour the batter into the pan and smooth the top with the spatula. Bake for 40 to 45 minutes: a knife inserted in the center should come out clean.
Let the cake cool for 10 minutes in the pan, then turn it out onto a rack and cool completely before frosting.
Step 3: Make the frosting
Beat the cream cheese with the icing sugar until smooth and airy. If the mixture is too thick, add a spoonful of cold milk.
Step 4: Frost the cake
Spread the frosting over the cooled cake, creating soft waves with the spatula. Scatter chopped walnuts on top for decoration.
Step 5: Serve
Chill for 30 minutes in the fridge so the frosting sets. Cut into generous slices and serve with tea or coffee.
💡 Tips & variations
- Grate the carrots finely and squeeze out any excess liquid: too much water would make the cake dense.
- Take the cream cheese out of the fridge 30 minutes before making the frosting to avoid lumps.
- The cake keeps for 3 days in an airtight container in the fridge and even gets better with time.
- Toast the walnuts for 5 minutes in the oven to bring out their flavor.
❓ Frequently asked questions
How long does this recipe take?
1h20 (25 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
