This dessert is really a masterpiece. While I am enjoying this carrot cake, I always think about the first person who invented it, and want to let her/him know I appreciate the creation. It is a must try. Let's bake!
Illustrated by @foodillustration.studio
Carrot Cake Recipe
Cake batter - 140g (1 cup) all purpose flour - 140g (1 1/2 cup) grated carrots - 100g (1/2 cup) brown sugar - 150ml (2/3 cup) vegetable oil - 2g (1 tsp) ground ginger - 3g (1 1/2 tsp) ground cinnamon - 2g (1 tsp) nutmeg - 2g (1/2 tsp) salt - 4g (1 tsp) baking soda - 2 whole eggs - 4g (1 tsp) vanilla extract - 30g (1/4 cup) raisins - 30g (1/3 cup) crushed walnuts
Cream cheese frosting - 220g (8oz) room temperature cream cheese - 50g (1/2 cup) powder sugar - 30g (3 tablespoons) heavy cream - little salt to taste
Preheat the oven to 350F. Grease a round cake pan 16cm ~ 6 inches / or you can use square pan 18cm ~ 7 inches, line the bottom with parchment paper.
Grate your carrots by a cheese grater.
In a mixing bowl, crack 2 eggs, whisk until they increase in volume and have lots of bubbles.
Continue to add sugar and whisk until smooth.
Add oil and whisk until combined.
Next, add dried ingredients (all purpose, baking soda, cinnamon, nutmeg, ginger, salt). Whisk until the batter forms.
Add grated carrots. Whisk until combined.
Mix raisins and walnuts in the batter. Increase the quantity if you like to have more.
Pour the batter in the baking pan. Place in the middle rack of the oven and bake for 35 - 45 minutes until browned on top. You can check by inserting a toothpick in the cake. If it comes out dry then the cake is ready.
Make cream cheese frosting while waiting for the cake to be baked: whisk room temperature cream cheese with sugar, then add heavy cream, salt and keep whisking until smooth. Chill in the fridge before using.
Let the cake cool down. Serve it with cream cheese on top. Enjoy!
Have a look at my carrot cake gallery: