Moist and Nutty Carrot Cake with Cream Cheese Frosting
Homemade Carrot Cake Recipe for a Delicious Treat
Indulge in this delightful carrot cake, a true classic that’s perfect for any occasion. Featuring three moist layers of spiced cake studded with walnuts, this cake is generously coated with a luscious cream cheese frosting. The combination of tender cake, crunchy walnuts, and sweet, tangy frosting creates a wonderfully balanced flavor and texture profile. It’s an ideal choice for birthdays, celebrations, or as a thoughtful homemade gift. Experience the joy of baking this wonderful treat at home!
Carrot Cake Ingredients
- 250g fresh carrots, finely grated
- 4 large eggs, at room temperature
- 200g granulated sugar
- 200g vegetable oil (like grapeseed or canola oil)
- 3 drops vanilla extract for aroma
- 360g all-purpose flour
- 4g ground cinnamon
- 8g baking powder
- 4g baking soda
- 100g walnuts, roughly chopped and lightly toasted
- 25g raisins
- 120g rum (for soaking raisins)
Cream Cheese Frosting Ingredients
- 400g cream cheese, softened to room temperature
- 200g powdered sugar (icing sugar)
- 400g heavy cream, chilled
- 400g cream cheese, softened to room temperature
- 200g powdered sugar (icing sugar)
- 400g heavy cream, chilled
Cooking Instructions
Step 1
Begin by washing, peeling, and finely grating the fresh carrots. Using a grater is recommended over a food processor to maintain the best texture and flavor for your cake.
Step 2
In a large mixing bowl, whisk together the 4 room-temperature eggs and 200g of granulated sugar until the mixture is pale yellow and slightly thickened. Gradually pour in the 200g of vegetable oil and 3 drops of vanilla extract, mixing until well combined. In a separate bowl, sift together 360g of all-purpose flour, 4g of cinnamon, 8g of baking powder, and 4g of baking soda. Sifting the dry ingredients ensures they are well aerated and will incorporate smoothly into the batter.
Step 3
Add the sifted dry ingredients to the wet ingredients. Gently fold them together using a spatula or whisk until just combined. Be careful not to overmix, as this can lead to a tough cake. If using a stand mixer, mix on low speed for a very short time.
Step 4
Gently fold the grated carrots into the cake batter using a spatula. Ensure the carrots are evenly distributed throughout the batter. The moisture from the carrots will contribute to a wonderfully tender cake.
Step 5
In a small bowl, soak the 25g of raisins in 120g of rum for about 30 minutes. Drain any excess rum and then add the plumped raisins and the 100g of roughly chopped, toasted walnuts to the cake batter. Fold them in gently to distribute them evenly.
Step 6
Prepare a 7-inch (18cm) round cake pan by lining it with parchment paper. Pour the prepared batter into the pan and smooth the top. Tap the pan gently on the counter 2-3 times to release any large air bubbles and create an even surface.
Step 7
Bake in a preheated oven at 180°C (350°F) for approximately 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Once baked, let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Step 8
In a large bowl, beat the 400g of softened cream cheese with a spatula until smooth and creamy, ensuring there are no lumps. Gradually add the 200g of powdered sugar and continue beating until the mixture is light and fluffy. This process is called ‘creaming’.
Step 9
In a separate chilled bowl, whip the 400g of cold heavy cream. Start on medium-high speed and gradually reduce to medium-low speed, whipping for a total of about 6 minutes, or until stiff peaks form. Be careful not to overwhip. Gently fold the whipped cream into the cream cheese mixture until just combined and smooth. Transfer the frosting to a piping bag for decoration.
Step 10
Once the cake has completely cooled, carefully slice it horizontally into three even layers using a long serrated knife (bread knife). Ensure each layer is consistent in thickness.
Step 11
Place the first cake layer on your serving plate. Pipe a generous amount of the cream cheese frosting evenly over the surface, working in a circular motion to cover the entire layer.
Step 12
Continue layering the cake by placing the second layer on top and frosting it, then repeating with the third layer. Ensure you frost the sides of the cake as well, smoothing the frosting evenly for a neat finish.
Step 13
Pipe a final layer of frosting on the top of the cake, creating a smooth or decorative finish as desired. For the best texture and flavor, refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Step 14
Using a sharp knife, carefully slice the chilled cake into individual portions. Enjoy the delightful combination of moist carrot cake and rich cream cheese frosting!
