Description

Enjoy this delightful Carrot Cake that’s easy to prep and features a rich cream cheese frosting. Perfect for gatherings, this cake is moist and flavorful, made with fresh carrots and a hint of cinnamon, ensuring a sweet finish for any occasion.

Ingredients

Scale

200g/1 cup white sugar
100g/1/2 cup brown sugar
3 eggs, large
170ml/3/4 cup vegetable oil
280g/2 cups all purpose/plain flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 tsp vanilla
5 (3 cups) shredded carrots, medium carrots
400g/14 oz cream cheese, full fat
300ml/1 1/4 cup double/heavy whipping cream, 36% fat content
65g/1/2 cup icing sugar/powdered sugar
2 tsp vanilla
55g/1/2 cup toasted and chopped walnuts or pecans, for decoration
8 ready made candy or white chocolate decorative carrots

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Instructions

Preheat the oven to 180C/350F. Grease 2 X 8 inch pans and dust with flour to prevent sticking.
In a bowl of an electric mixer, combine both sugars, eggs, and oil, mixing until well combined for about 1 minute. Gradually add flour, cinnamon, baking soda, baking powder, vanilla, and salt, mixing well but do not overmix. Stir in the carrots using a spatula.
Evenly divide the batter between the two pans and bake for 30-35 minutes. Check doneness with a toothpick; it should come out clean. Allow to cool in pans for 30 minutes, then transfer to a wire rack to cool completely. While cooling, toast the nuts in a dry frying pan until aromatic and slightly colored. Remove, chop roughly, and set aside.
In a mixing bowl, combine full-fat cream cheese, double cream, icing sugar, and vanilla. Whip until stiff using an electric mixer. For US readers, whip room temperature cream cheese with powdered sugar and vanilla until fluffy, then whip the cream separately and fold together until well combined.
To assemble, place one sponge layer on a cake stand or plate. Spread 1/4 of the cream cheese frosting on top, then add the second layer. Cover the top and sides with the remaining frosting, reserving 1/2 cup for piping if desired. Alternatively, create swirls on the cake. Top with decorative carrots or pecan halves, and press chopped nuts into the sides.

Notes

For an extra moist cake, ensure the carrots are finely shredded.
Feel free to substitute walnuts with pecans for decoration based on preference.
Store any leftover cake in an airtight container in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 250mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg