Ingredients
Equipment
Method
Preparation
- Preheat your oven to Gas 4, 180°C, 350°F.
- Grease and line the cake pan with parchment paper.
- Finely grate the carrots, then set aside.250 grams Carrots
- Coarsely chop 150g of walnuts, and remove 50g for the topping. Set aside.100 grams Walnuts
- Finely chop the remaining 100g of walnuts for the cake. Set aside.50 grams Walnuts
Cake
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.200 grams All-Purpose Flour, 2 tsp Baking Powder, ½ tsp Baking Soda, 2 tsp Ground Ceylon Cinnamon, 1 tsp Ground Nutmeg, ½ tsp Himalayan Salt
- In another bowl, beat the sugar, buttermilk, vanilla, oil, and eggs until well combined.200 grams Golden Caster Sugar, 200 ml Rice Bran Oil, 100 ml Buttermilk, 3 large Eggs, 2 tsp Vanilla Extract
- Gradually sieve the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and the nuts.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Filling/Topping
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside in the fridge.
Note: An alternative is to mix 250g of powdered sugar and 35g of cold water. Gradually add the water until it's a little runny and drips slightly over the sides of the cake. 300 grams Full Fat Philadelphia Cream Cheese, 200 grams Powdered Sugar, 1 tsp Vanilla Extract - Once the cake has cooled completely, cut it in half.
- Spread half of the frosting in the center of the cake. Place the top layer of the cake back onto the bottom.
- Press the top layer down slightly for the filling to squish out slightly.
- Spread the remaining frosting over the top.
- Create pretty swirls on the topping using a fork or spoon.
- Garnish with the coarsely chopped nuts and carrot sugarcraft toppers.12 Carrot Sugarcraft Toppers
- Slice, serve, and enjoy!
Video
Notes
Here are some top tips to help you succeed in making the best carrot cake:
- When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense and tough cake.
- Ensure that your eggs and dairy ingredients, like butter and cream cheese, are at room temperature before mixing. This helps them incorporate more evenly into the batter, creating a smoother texture.
- Adjust the amount of spices according to your preference. While cinnamon and nutmeg are traditional, add a pinch of ginger, allspice, or cloves for extra warmth and flavor.
- Coat the nuts lightly in flour before adding them to the batter; this helps prevent them from sinking to the bottom during baking.
- Ensure your cake pan is well-greased, floured, or lined with parchment paper to prevent sticking.
- To prevent a carrot cake from sinking in the middle, ensure that the cake is baked at the correct temperature and for the recommended time.
- Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, it's ready.
- Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off.
- If not consumed immediately, store the frosted cake in the refrigerator. Bring it to room temperature before serving for the best taste and texture.
- The nutritional calculation does not include the Carrot Sugarcraft Toppers.
- You can swap the walnuts for pecans or add a mix of nuts and raisins.
- While cinnamon and nutmeg are traditional, add a pinch of ginger, allspice, or cloves for extra warmth and flavor.
- Traditionally, refined sugar is the go-to, though people suffering from low-carb torture can opt for sugar substitutes.
- Try powdered sugar mixed with water instead of using a creamy cheese topping and filling; this eliminates cutting the cake in half. Decorate with the icing drizzling over the sides, topping with edible carrot sugarcraft toppers, and crushed walnuts.
