I’ve never tried carrot cake until probably 2-3 years ago. It wasn’t something my mother prepared at home and I believe I had my first carrot cake slice at Starbucks. I was under the impression it’s this super complicated thing to prepare and I haven’t had the courage to give it a try, considering I’m not the greatest cook around. But I’ve finally decided to give it a try one afternoon and I was so pleased with the result, I actually did it again. And I think it’s the perfect way to celebrate the colder months and enjoy this time of the year.
To prepare this delicious treat, you will need the following:
For the cake:
- 3 big eggs
- 550 g of flour
- 500 g of carrots
- 250 g of sugar
- 150 g of nuts (pecan, walnut, hazelnut or mixed)
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 100 ml joghurt
- 100 ml milk
- 180 ml oil
- ginger (optionally)
For the cream cheese frosting:
- 1 package of butter (250 g)
- 150 g powdered sugar
- 500 g of cream cheese (regular one, not skimmed)
- 1 teaspoon vanilla extract
- Heat oven to 180° Celsius. Grease bottom and sides of two round pans with diameter of 20 cm/8 inch. Chop the carrots (if you have a food processor with a chopping function, it’s super quick and easy) and cut the nuts or break them in smaller pieces – I love having some texture in my carrot cake. You can also use the food processor for this, but be careful not to chop them too much.
- In a large bowl, mix the flour with the baking soda, baking powder, salt, nutmeg and cinnamon.
- Separetely, whisk the eggs, add the sugar and then add the rest of liquid ingredients: the oil, the milk and the yoghurt. Then mix them together and add the carrots. Stirr until you get a uniform mix.
- Add the liquid composition to the solid one and mix until you get a uniform composition. Finally, add the nuts.
- Split the composition equally between the 2 pans and bake in the oven for approx. 40 minutes, until toothpick inserted in center comes out clean. Once done, let them cool in pan or on cooling rack. Let to cool completely, preferably over night, if not for at least one hour.
- Frosting: in medium bowl, beat the butter at room temperature with electric mixer on low speed until smooth, together with the sugar. It should start to look creamier, when the cream cheese can be added gradually. Mix with each adding, until it becomes smooth and spreadable. At the end, add the vanilla extract and store in refrigerator for at least one hour (or overnight).
- Cut the cakes horizontally in two layers and add frosting to each round layer. Decorate, as desired and store in refrigerator.
- Enjoy this delicious carrot cake till the last slice!