Classic Carrot Cake
A moist, warmly-spiced carrot cake with rich cream cheese frosting - the perfect balance of sweet and spice in every bite.
Equipment
Ingredients
Cake Batter
carrot (grated)
300 g
all-purpose flour
250 g
granulated sugar
200 g
brown sugar
100 g
egg
3 piece
sunflower oil
180 ml
baking powder
10 g
baking soda
5 g
ground cinnamon
5 g
salt
3 g
Cream Cheese Frosting
cream cheese (softened)
200 g
butter (softened)
100 g
powdered sugar
200 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat oven to 180°C and grease two 20 cm round cake pans.
Grate carrots
Wash and grate the carrots using a fine grater.
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Mix wet ingredients
In another bowl, beat eggs, granulated sugar, brown sugar, and oil until smooth.
Combine batter
Add dry ingredients to wet mixture, then fold in grated carrots until evenly combined.
Bake cake layers
Divide batter evenly between prepared pans and bake for 35-40 minutes until a toothpick comes out clean.
Cool cake layers
Cool cakes in pans for 10 minutes, then remove to wire rack to cool completely.
Make cream cheese frosting
Beat cream cheese and butter until fluffy, then gradually add powdered sugar and vanilla.
Assemble and frost cake
Place one cooled cake layer on plate, spread frosting, top with second layer and frost entire cake.
Original recipe
Storage
Store covered in refrigerator; bring to room temperature before serving for best texture
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