This Classic Carrot Cake is a moist and flavorful dessert made with grated carrots, warm cinnamon, and crunchy nuts, topped with a creamy, tangy cream cheese frosting. Perfect for celebrations, tea time, or as a sweet treat, this recipe is simple to follow and yields a deliciously soft and spiced cake that everyone will enjoy.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 55–60 minutes
Ingredients (Serves 8-10)
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:
- 75 g (⅓ cup) cream cheese, softened
- 75 g (⅓ cup) butter, softened
- 120 g (1 cup) powdered sugar
Baking Pan:
- Size: 20×20 cm (8×8 inches)
Directions
1. Prepare the Cake Batter:
- Preheat your oven to 170°C (338°F). Grease and line the baking pan with parchment paper.
- In a large mixing bowl, whisk together eggs, brown sugar, yogurt, vegetable oil, vanilla extract, and almond essence (if using) until smooth and well combined.
- In a separate bowl, sift together plain flour, baking powder, baking soda, salt, and cinnamon powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in grated carrots and chopped nuts gently until evenly distributed.
2. Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
3. Make the Frosting:
- In a medium bowl, whisk together cream cheese, butter, and powdered sugar for 3–4 minutes, until smooth and creamy. Adjust sweetness to taste if needed.
4. Assemble the Cake:
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
- Optional: Garnish with additional chopped nuts or a sprinkle of cinnamon for decoration.
5. Serve:
- Slice into squares and serve at room temperature.
Serving Suggestions
- Enjoy with a cup of tea or coffee for a delightful snack.
- Serve with a scoop of vanilla ice cream for added indulgence.
- Dust with a light sprinkle of cinnamon for extra warmth.
- Pair with fresh fruit, such as strawberries or blueberries.
Cooking Tips
- Grate the carrots finely to ensure even distribution and a moist texture.
- Toast the nuts lightly before adding them to the batter for enhanced flavor.
- Ensure the cream cheese and butter are softened for a smooth frosting.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- For added flavor, mix a pinch of nutmeg or ginger powder into the batter.
Nutritional Benefits
- Carrots are rich in beta-carotene, fiber, and antioxidants.
- Nuts provide healthy fats, protein, and minerals.
- The use of yogurt adds moisture and reduces the need for excessive fat.
Dietary Information
- Vegetarian
- Can be made dairy-free by substituting yogurt, cream cheese, and butter with plant-based alternatives.
Nutritional Facts (Per Serving)
- Calories: ~320
- Protein: 5 g
- Carbohydrates: 35 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 22 g
Storage
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- The unfrosted cake can be frozen for up to 2 months. Thaw at room temperature before frosting and serving.
Why You’ll Love This Recipe
- Perfectly moist and full of warm, spiced flavors.
- Cream cheese frosting adds the perfect tangy sweetness.
- Easy to prepare with simple ingredients.
- A crowd-pleaser for any occasion, from casual to festive.
Conclusion
This Classic Carrot Cake with Cream Cheese Frosting is a timeless recipe that combines wholesome ingredients with indulgent flavors. Its soft, moist texture and spiced aroma make it a comforting treat for any time of year. Bake this cake for your next gathering or to simply enjoy a slice of homemade goodness with your loved ones.
Frequently Asked Questions (FAQ)
- Can I use whole wheat flour instead of plain flour?
Yes, but the cake may be denser. Consider using a 50:50 mix of whole wheat and plain flour. - Can I skip the nuts?
Yes, the nuts are optional and can be omitted or replaced with raisins. - Can I make the frosting less sweet?
Yes, reduce the powdered sugar or add a splash of lemon juice for tanginess. - How do I make this cake dairy-free?
Use dairy-free yogurt and plant-based cream cheese and butter for the frosting. - Can I bake this as cupcakes?
Yes, divide the batter into cupcake liners and bake at the same temperature for 20–25 minutes. - How do I know the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready. - Can I use pre-shredded carrots?
Freshly grated carrots are recommended for better moisture and flavor. - Can I add pineapple to the batter?
Yes, crushed pineapple can be folded into the batter for added sweetness and moisture. - What size baking pan should I use?
A 20×20 cm (8×8 inches) pan is ideal, but a round 9-inch pan also works. - Can I prepare the frosting ahead of time?
Yes, store the frosting in the refrigerator for up to 2 days and whisk again before using.