After many attempts and a long search for a perfect one, I ended up creating my own recipe for a tasty, moist & rich carrot cake. What a wayward cake that is, carrot cake! You never know if it’s going to turn out nicely, even though the recipe seemed quite right at first.
Not anymore though. Adjusted, worth a try recipe, for all the carrot cake lovers.
for the cake
250 g self-raising flour
3tsp ground cinnamon
1/2 tsp baking powder
250g caster sugar
250ml vegetable oil
350g grated carrots
100g chopped walnuts
for the cream cheese frosting
200g cream cheese
300g icing sugar
1tsp vanilla extract
HOW TO MAKE?
1. Preheat the oven to 180 degrees. Grease two 23cm round cake tins.
2. In a big bowl, mix together (using your electric mixer) eggs with sugar, until well combined. Add the flour, baking powder and cinnamon. When mixed, add the oil and mix again.
3. Add grated carrots and nuts into the mixture and stir well with a wooden spoon.
4. Divide the cake dough into two even portions, pouring them to previously prepared baking tins. Bake for about 45 minutes. Might take longer if your oven is not very strong or modern (like mine). A wooden skewer will tell you the truth. If the skewer comes out clean, you can go ahead and take your cakes out of the oven.
5. Let the cakes cool before removing them from the baking tins. After you remove them, give them time to cool completely.
6. Time to make the frosting. In a medium bowl, beat the butter with your electric mixer until nice and fluffy. Beat in the sugar first and, when well combined, start adding soft cheese, spoon by spoon. Stir in the vanilla extract.
7. When the cake is completely cooled, you can sandwich it with frosting. Leave about 1/3 of the frosting to spread on top of the cake. Decorate with walnuts.
8. The cake will taste better the next day or after at least a few hours from making it, when the frosting softens the cake nicely. Enjoy!