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Delicious homemade carrot cake topped with cream cheese frosting and walnuts

Carrot Cake

This moist and fluffy carrot cake perfectly balances sweetness and warm spices, topped with rich cream cheese frosting, making it a delightful crowd-pleaser.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Sweet
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 320 g soft dark brown sugar
  • 300 ml vegetable oil
  • 4 pieces eggs
  • 100 g plain yoghurt
  • 2 teaspoons vanilla extract
  • 400 g plain flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon cardamom powder
  • 0.25 teaspoon ground nutmeg
  • 350 g grated carrots
  • 100 g walnuts, chopped (optional)
  • 50 g raisins (optional)
Frosting Ingredients
  • 300 g unsalted butter, softened
  • 300 g icing sugar, sieved
  • 600 g full fat cream cheese
  • to taste Chopped walnuts to decorate (optional)

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Grease and flour two round cake pans.
  2. In a large bowl, mix the soft dark brown sugar, vegetable oil, and eggs until smooth.
  3. Stir in the yoghurt and vanilla extract to the wet mixture.
  4. In another bowl, combine the plain flour, baking powder, baking soda, ground cinnamon, ground ginger, cardamom powder, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
  6. Fold in the grated carrots, nuts, and raisins if you’re using them.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. In a large bowl, beat the softened unsalted butter until creamy and smooth.
  2. Gradually add the sieved icing sugar and continue to mix until fluffy.
  3. Add the cream cheese and vanilla extract, and beat until smooth and well combined.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
  2. Place the second layer on top and frost the top and sides of the cake.
  3. Sprinkle chopped walnuts on top for decoration if desired.

Notes

To keep your carrot cake fresh, store it in an airtight container in the refrigerator for about 5-7 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 3 months.