Heavenly Carrot Cake

A warm, spiced, and just heavenly carrot cake with a cream cheese frosting.

​By. Liliana Kotval

This carrot cake is packed with flavor and warmth from the cinnamon, ginger, and nutmeg. Carrot cake is my favorite cake, and this recipe lives up to my high standards. If you are also a carrot cake enthusiast, you will love this recipe.

Ingredients:

Carrot Cake:

• 240 g (2 cups) of flour

• 2 tsp. baking powder

• 1 tsp. baking soda

• 1  1/2 tsp. cinnamon

• 1/2 tsp. ginger

• 1/4 tsp. nutmeg

• 1/2 tsp. salt

• 3/4 cup vegetable oil

• 4 eggs

• 320 g (1  1/2 cup) brown sugar

• 100 g (1/2 cup) sugar

• 115 g (1/2 cup) apple sauce

• 1 tsp. vanilla extract

• 300 g (3 cups) grated carrots 

Cream Cheese Frosting:

• 226 g cream cheese

• 115 g (1/2 cup) unsalted butter

• 250 g (2 cups) powdered sugar

• 1 tsp. vanilla extract

Procedure:

Carrot Cake:

1. Line the bottom of 2 cake pans with parchment paper and grease the sides.

2. Whisk the flour, baking powder and baking soda, cinnamon, ginger, nutmeg, and salt. Best to put all through a sifter first to remove any lumps.

3. In a separate bowl, whisk the oil, eggs, brown sugar, sugar, applesauce, and vanilla extract. Add in the grated carrots- make sure to peel the carrots first and them grate them with a cheese grater.

4. Combine the wet and dry ingredients.

5. Divide the batter in halves in the 2 cake pans. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool.

Cream Cheese Frosting:

1. Using a mixer, beat the cream cheese until smooth.

2. Add the butter and mix for 30 seconds to 1 minute.

3. Add in the powdered sugar and vanilla extract and mix until peaks form.

Finishing Touches:

1. Make sure the cakes are completely cooled before icing. Lay one of the cakes on a dish and put cream cheese frosting between the 2 cake layers. Ice the outside of the cake and garnish with ground walnuts.

my nephew and I decorating the cake