Carrot cakes are definitely one of my favourites and this easy recipe produces a moist and perfectly spiced carrot cake. Combining it with some soft creme cheese just gives it a perfect balance which in thus makes this a perfect cake.
I used this recipe to make two 8-inch cake pans. I also grated my carrot with a box grater (Ensure you peel your carrot before grating them)
INGREDIENTS
2 cups of plain flour
1 cup of light brown sugar
1 cup of granulated sugar
1 teaspoon of baking powder
1 teaspoon of salt
1 1/2 teaspoon of baking soda
2 teaspoon of ground cinnamon
1 teaspoon of nutmeg
1 tablespoon of vanilla extract
1 cup of vegetable oil
1/2 cup of unsalted butter
4 large eggs
4 grated carrots
1 cup of chopped walnuts (optional)
CREME CHEESE FROSTING
1/2 cup of softened unsalted butter
230g of softened creme cheese
1 teaspoon of vanilla extract
1/4 of salt
3 cups of powdered sugar
METHOD
Preheat oven to 175C and grease the pans or line the bottom of each pan with parchment paper and lightly grease and flour the sides.
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
Add the vegetable oil and melted butter. Stir well with an electric mixer as better would be stiff and thick.
Add the eggs, one at a time, and mix until combine.
Add the in vanilla extract.
Add the grated in carrots and nuts (if using) until well-combined.
Evenly divide carrot cake batter into prepared baking pans and bake for 40-45 minutes.
Allow carrot cake to cool in the pans for 15 minutes and place onto cooling rack to cool completely before covering with cream cheese frosting.
Cream Cheese Frosting
Combine butter and cream cheese in a bowl and use an electric mixer to beat until creamy and lump-free.
Add vanilla extract and sprinkle salt into the bowl and stir.
With mixer on low, gradually add powdered sugar until ingredients are completely combined.
Apply to the cooled cake.
Sprinkle some crushed walnuts (optional).