Even though carrot cake is one of the most classic recipes in cakeland, every single one has its own texture, flavour or might even look differently. I was looking for a soggy, soft cake that is not too sweet and has a little touch of spices in it. Most of the recipes I looked up either had an overdose of sugar (so that the natural sweetness of the carrots actually doesn’t matter anymore) or didn’t contain enough carrots (50g of carrots in an entire cake is pretty much like, ehh, nothing).
Hence I took the plunge and started writing my own recipe, with the exact amount of sugar, carrots and cream cheese frosting. If you’re into a soggy, spiced cake (not in the negative way, take it as a euphemism) with a smooth, not too buttery cream cheese frosting on top, then this carrot cake is the way to go. Happy baking!
Watch the preview video HERE:
(for the cake)
150g vegetable oil (I’m using corn oil)
125g (1 small pot) yoghurt
1 tsp mixed spice OR cinnamon
200g all purpose flour
150g light brown sugar
2 tsp baking soda
a pinch of salt
(for the frosting & decoration)
200g cream cheese at room temperature
50g butter at room temperature
100g icing sugar
6 carrot tops
Preheat the oven to 180°C/350°F. Grease a round baking pan (22 cm or 9 inch) (preferably with loose bottom) and cover the bottom with parchment paper.
Start by making the batter. In a food processor, blitz carrots until finely grated. Mix in eggs, yoghurt, oil and mixed spice or cinnamon. Next, add the rest of the ingredients (except for walnuts) and blitz until you have a smooth batter. Chop walnuts to fine pieces and fold through the batter.
Pour the batter into the baking pan and bake for 40 to 50 minutes, or until dark brown and a toothpick inserted in the middle comes out clean. Leave the cake to cool completely. Meanwhile, prepare the frosting.
In a stand mixer, mix cream cheese and butter until fluffy, about 3 minutes. Next, add icing sugar and keep beating for 5 minutes or until the frosting has turned from yellow to white.
Put the cake on a serving platter and frost the top with cream cheese frosting. Make decorative swirls, using a palette knife or back of a spoon. Finally, decorate with carrot tops.
This cake is best kept chilled in the fridge, for up to 4 days.