When looking for a perfect dessert to pamper yourself and your loved ones, there is no need to search any further as this ultimate carrot cake recipe will meet all your expectations. It is moist, well spiced and irresistibly delicious. Now, let’s make this delicious carrot cake step by step.
Ingredients list:
Cake body:
- Fine sugar: 200g
- Eggs: 4
- Canola oil: 240 ml
- Gluten free flour: 200g
- Baking powder: 10g
- Baking soda: ½ tsp
- Salt: a pinch
- Cinnamon: 2 tsp
- Ginger powder: 1 tsp
- Fresh carrots: 300g (grated)
- Walnuts: 100g (chopped)
Cream cheese frosting:
- Cream cheese: 200g
- Unsalted butter: 100g (softened at room temperature)
- Icing sugar: 150g
- Vanilla extract: 1 tsp
Steps to make:
1. Cake maker:
- Preheat the oven to 175 degrees Celsius. Prepare a medium round cake tin with a greaseproof paper lined base for easy release. 2.
- In a large bowl, combine the sugar and eggs and beat with an electric mixer until light yellow in colour.
- Slowly pour in the canola oil and continue beating until well blended.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon and ground ginger; mix well.
- Add the dry ingredients to the egg mixture in batches, mixing gently until there are no dry ingredients.
- Add the grated carrot and chopped walnuts to the batter and toss with a spatula to combine.
- Pour the batter into the cake moulds and bake in the middle of the preheated oven for about 35-45 minutes, until a toothpick inserted into the centre of the cake comes out clean.
2. To make the cream cheese frosting
- Place cream cheese and room temperature softened unsalted butter in a mixing bowl and beat with an electric mixer until smooth.
- Sift in the icing sugar in batches, beating well after each sifting.
- Add vanilla extract and continue to beat until smooth.
3. To assemble the cake:
- When the cake body has cooled completely, remove from the mould and level the top of the cake with a knife.
- Spread the cream cheese frosting evenly over the top and sides of the cake.
- Decorate with shredded carrots or walnuts to your liking.
### The Ultimate Carrot Cake: Moist, Spiced and Irresistible!
In a world filled with a myriad of dessert options, Ultimate Carrot Cake has won over crowds with its uniqueness and extraordinary flavour. It’s moist and delicate, spice-rich, sweet but not overpowering, and every bite is the ultimate temptation for the taste buds. Today, let’s find out how to make such an irresistible dessert.
On an early spring afternoon, the sunlight pours through the window into the cosy kitchen, making everything look so peaceful and beautiful. In one corner of the kitchen, fresh carrots are smelling sweet and waiting to be transformed into the highlight of the cake. On the kitchen counter, all the ingredients are ready, and a baking feast is about to begin.
We start by washing the carrots, peeling them and grating them with a grater. During this process, the carrots released a fresh aroma that seemed to foreshadow the final deliciousness of the cake. Then, we took out the already prepared walnuts and chopped them into small pieces, ready to go into the cake batter along with the grated carrots.
In a large bowl, we mixed the granulated sugar with the eggs and beat them with an electric whisk until they were light yellow, easily completing the first step. We then slowly poured in the rapeseed oil and continued to beat until well combined. In another bowl, we sifted and mixed the medium gluten flour, baking powder, baking soda, salt, cinnamon, and ground ginger. These spices, which are the secret weapon that sets this cake apart from other desserts, bring layers of flavour and a captivating aroma.
The dry ingredients are added to the egg mixture, gently stirring with each addition until all is well mixed. Afterwards, pour in the grated carrots with chopped walnuts and toss with a spatula to combine. Pour the batter into the greased cake moulds and place them in a preheated oven at 175 degrees Celsius and wait patiently for the cake to expand in the hot oven and become golden brown.
The aroma of the cake baking gradually filled the air, making the wait a little bit impatient. After about 45 minutes, the cake was finally ready. It was gently taken out and placed on a rack to cool. At this point, we started making the cream cheese frosting. Beat the cream cheese with the room temperature softened butter, then gradually add the sifted icing sugar and vanilla extract and beat until smooth and creamy.
