If you love desserts with personality and rich flavor, then this Carrot Cake is definitely for you! With its aromatic cinnamon, fresh carrots and velvety cream cheese, this cake is the ultimate treat for any moment of the day. Don't be afraid - it's easier to make than you think and its taste will leave you speechless! Get ready to learn how to create the fluffiest and most delicious carrot cake you've ever tried.

The Recipe


The Ingredients We'll Need:
For the Cake
▪ 2 cups (260g) all-purpose flour, sifted
 ▪ 2 teaspoons baking soda (be careful to use the exact dosage)
▪ 1/2 teaspoon fine sea salt
▪ 1 ½ teaspoon ground cinnamon
▪ 1 ¼ cup (295ml) sunflower oil
▪ 1 cup (200g) crystal sugar
▪ 1 cup (190g) brown sugar
▪ 1 teaspoon vanilla extract
▪ 4 large eggs, at room temperature
▪ 3 cups (300g) grated and peeled carrots (about 5-6 medium carrots)
▪ 1 cup (120g) coarsely chopped pecans
▪ 1/2 cup (70g) raisins

 For the Frosting
▪ 225g cream cheese, at room temperature
▪ 2 teaspoons corn flour (optional)
▪ 1 ¼ cup (140g) icing sugar
▪ 1/3 cup (80ml) cold cream (not regular whipping cream)
▪ 1/2 cup (50g) coarsely chopped pecans for decoration
▪ candied carrots for decoration

Equipment
▪ Grill
▪ Cake Form
▪ Wire
▪ Silicone Spatula

Execution
For the Cake
1. Preheat the oven to 176°C in air and place the rack in the middle position.
2. Butter two 23 cm round molds, line the bottom with non-stick paper and butter again. Alternatively, you can butter and flour the base and sides.
3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
4. In a separate bowl, whisk together the sunflower oil, white and brown sugar, and vanilla.
5. Add the eggs one at a time, beating lightly after each addition.
6. Using a silicone spatula, scrape down the sides of the bowl. Add the solid ingredients in three batches, mixing gently until incorporated and a smooth mixture is created.
7. Stir in the carrot, walnuts, and raisins and mix.
8. Divide the mixture between the pans and bake for 35-45 minutes or until a knife comes out clean.
9. Let the cakes cool in the pans for 15 minutes, then carefully turn them out onto a wire rack to cool completely. If any cake sticks to the bottom, turn the pan upside down so it comes off on its own.

For the Frosting
1. In a large bowl, beat the cream cheese with a hand mixer on medium speed for 1 minute, until smooth.
2. Add the powdered sugar and cornflour. If using a sieve, sift through to remove any lumps. If not, add the ingredients gradually, 1/4 cup at a time, mixing well.
3. Pour in the cold heavy cream and beat on medium speed for 2-3 minutes, until it becomes fluffy and creamy. The texture of the frosting will resemble whipped cream. Put the cream in the refrigerator until needed.
4. When the cakes are completely cooled, spread cream on the first one and place the second one on top.
5. Cover the surface with the remaining cream, making gentle movements with a knife or spatula. Leave the sides of the cake uncoated and sprinkle a few walnuts on top.

Extra Tip:
If you prefer, you can also make carrot cupcakes with the same recipe! The batch yields 24 cupcakes—bake them for 14 to 18 minutes, let them cool slightly in the pan, and then transfer them to a rack to cool completely.

And there you have it, your carrot cake is ready to enjoy! Fluffy, full of flavor and aroma, this cake will surely become your favorite. Whether for a sweet afternoon coffee, or to share with loved ones, carrot cake always impresses. Enjoy it and let it brighten your day!


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