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Carrot Cake

A moist and delicious carrot cake recipe, perfect for any occasion. This cake is packed with flavor and topped with a creamy cream cheese frosting.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake
  • 320 g soft dark brown sugar
  • 300 ml vegetable oil
  • 4 eggs
  • 100 g plain yoghurt
  • 2 teaspoons vanilla extract
  • 400 g plain flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon cardamom powder
  • 0.25 teaspoon ground nutmeg
  • 350 g grated carrots
  • 100 g walnuts, chopped (optional) optional
  • 50 g raisins (also optional) optional
Frosting
  • 300 g unsalted butter, softened
  • 300 g icing sugar, sieved
  • 2 teaspoons vanilla extract
  • 600 g full fat cream cheese
  • Chopped walnuts, to decorate (optional) optional

Method
 

  1. Preheat oven to 180°C (350°F). Grease and flour a cake pan.
  2. In a large bowl, mix sugar and oil. Add eggs, yoghurt, and vanilla.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cardamom, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in carrots, walnuts, and raisins (if using).
  5. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. For the frosting, beat butter and icing sugar until light and fluffy. Add vanilla and cream cheese, and beat until smooth.
  8. Frost the cooled cake and decorate with chopped walnuts, if desired.

Notes

For a richer flavor, use browned butter in the frosting.