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Bake a classic carrot cake which is so easy to make yet perfectly moist at the same time with a luscious tangy cream cheese frosting on top.

This old fashioned recipe of my carrot cake is just the best one you could ever find.

Monsoons are here and I can’t wait to share this traditional carrot cake cake recipe with you all. This recipe bakes incredibly moist and soft carrot cake. Its loaded with juicy carrots that make it super moist and full of chopped pecans and raisins that give it a great texture! You could replace the pecans with walnuts or almonds too. To spice up this cake I’ve added a hint of cinnamon which gives it a beautiful aroma and great flavour. If you’re a fan of nutmeg, feel free to add a pinch of that too. To top it up, frost this delicious carrot cake with my lush cream cheese frosting and you have a cake fit for this weather. Creamy, moist and nutty, this carrot cake with cream cheese frosting is a crowd pleaser!

To help you a bit more on this, I’ve answered some of the frequently asked questions. So here you go..

WHAT’S SO GREAT ABOUT IT?

A traditional carrot cake is loaded with juicy carrots, brimming with nuts and spiced cinnamon together constituting to a great flavour content. Going back to older times, it’s said to be healthy because of the carrots and walnuts mixed in. It’s a timeless recipe and works well from breakfast to dessert.

WHAT MAKES IT MOIST?

There’s a reason why this recipe endures as a favourite. We’ve used dark brown sugar for the colour and also gives the right amount of moisture to the cake.

CAN I SUBSTITUTE BROWN SUGAR?

Yes, but it will affect the colour and the flavour.

WHY IS CINNAMON IMPORTANT?

Cinnamon works as a great spice. It’s used to provide a beautiful flavour and aroma to the carrot cake.

USE OF REFINED OIL OVER BUTTER

Refine oil in cakes work really and also increases shelf life. It also helps in retaining the flavour from the cinnamon.

I AM A VEGETARIAN, IS THERE ANY OTHER WAY I CAN SUBSTITUTE THE EGGS?

There’s always a solution to everything. If you’re a vegetarian and don’t prefer eggs. you could simply replace the eggs with half cup of hung curd or greek yogurt.

Carrot Cake With Cream Cheese Frosting

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Prep time

15 mins

Bake time

25 mins

Total time

40 mins

Bake a classic carrot cake which is so easy yet perfectly moist at the same time with a hint of tangy cream cheese frosting.

Author: Radhika

Recipe type: Easy

Makes: 6" inch cake

Ingredients

Cake
Flour, 1 cup
Baking Powder, 1 teaspoon
Salt, ½ teaspoon
Cinnamon Powder, ½ teaspoon
Caster Sugar, ⅓ cup
Brown Sugar, ⅓ cup
Oil, ½ cup
Eggs, 2 (or Greek Yogurt/Hung Curd, ½ cup)
Milk, ⅓ cup
Vanilla Extract, 1 teaspooon
Grated Carrots,1 cup
Pecans/walnuts (chopped), ⅓ cup
Raisins, ¼ cup (optional)
Cream Cheese Frosting
Cream Cheese, 115 grams
Whipping Cream, ½ cup
Icing sugar, ⅓ cup
Vanilla, ½ teaspoon
Pecans (chopped), for the top
Pecans (whole), for the top

Method

Preheat your oven to 160c. Grease and line a 6" round cake tin with parchment paper and set aside.
In a bowl, sift flour, baking powder, cinnamon powder and salt. Mix them and set aside.
In another bowl, mix oil, caster sugar and brown sugar using a mixer until they're well emulsified and look almost creamy. Add one egg (room temperature) mix it in and then add the other. Never add both the eggs together or cold eggs, or they won't mix properly. If you're using greek yogurt or hung curd, mix them in and whisk lightly until combined.
Next,add in the vanilla, grated carrots (preferably orange carrots),chopped pecans/walnuts and raisins and fold them in using a spatula. Do not use a mixer for this, only spatula.
Add milk to the batter little by little and fold it until you have a smooth batter.
Transfer the batter in the prepared tin and bake for 25-30 minutes or until a wooden skewer inserted in the centre comes out clean or with a few crumbs.
Transfer the cake on a cooling rack and let it cool down completely before frosting.
For the cream cheese frosting, whisk whipping cream until stiff peaks form, in another bowl whisk the cream cheese, vanilla and icing sugar until combined. Transfer the cream cheese to the whipping cream bowl, and mix them together until smooth and creamy.
Once your cake is completely cool, frost it with the cream cheese frosting, sprinkle the chopped pecans on the edges and place some whole pecans to complete the look.
Serve with some piping hot coffee!