Classic Carrot Cake with Cream Cheese Frosting

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Classic Carrot Cake with Cream Cheese Frosting

Carrot cake has a storied history, dating back to medieval times when carrots were often used as a natural sweetener in cakes due to their high sugar content. Popularized during World War II because of sugar rationing, carrot cake became a beloved dessert in kitchens worldwide. This recipe combines the timeless charm of carrot cake with a rich, tangy cream cheese frosting, creating a decadent treat that delights cake lovers of all ages.

Ingredients

For the Cake:
  • 2 large eggs
  • 175 g (¾ cup) brown sugar
  • 75 g (⅓ cup) plain yogurt
  • 120 ml (½ cup) vegetable oil
  • 225 g (1 ½ cups) plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon powder
  • 225 g (2 cups) grated carrots
  • 75 g (½ cup) chopped nuts (walnuts or pecans recommended)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond essence (optional)
For the Cream Cheese Frosting:
  • 200 g (7 oz) cream cheese, softened
  • 100 g (½ cup) unsalted butter, softened
  • 200 g (1 ¾ cups) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Batter
  1. Preheat your oven to 180°C (350°F) and grease and line a 9-inch (23 cm) round cake pan with parchment paper.
  2. In a large mixing bowl, whisk together the eggs and brown sugar until smooth and creamy.
  3. Add the yogurt, vegetable oil, vanilla extract, and almond essence (if using). Mix well until the ingredients are fully combined.
Step 2: Combine Dry Ingredients
  1. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon powder.
  2. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
Step 3: Add Carrots and Nuts
  1. Gently fold in the grated carrots and chopped nuts. Ensure the mixture is evenly distributed throughout the batter.
Step 4: Bake the Cake
  1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  2. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Frosting

  1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, beating until fully incorporated.
  3. Stir in the vanilla extract and continue beating until the frosting is fluffy and spreadable.

Assemble the Cake

  1. Once the cake is completely cool, spread a generous layer of cream cheese frosting over the top and sides.
  2. For added elegance, garnish with chopped nuts or a sprinkle of cinnamon.

A Cake for All Occasions

Carrot cake is more than a dessert—it’s a celebration of texture, flavor, and history. The combination of moist, spiced cake with creamy frosting makes it perfect for birthdays, holidays, or even a casual tea time treat.

Lovers of Carrot Cake

This cake is adored by those who appreciate the balance of natural sweetness and aromatic spices. It’s the ultimate choice for dessert lovers who enjoy a bit of crunch from the nuts and the creamy tang of cream cheese. Share this cake with friends and family, and watch as it disappears slice by slice, leaving smiles and requests for the recipe in its wake.

Enjoy every bite of this classic delight!

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