Carrot Cake Recipe
The combination of freshly grated carrots, aromatic spices, and a tangy cream cheese frosting is simply irresistible. Plus, with this easy-to-follow recipe, you can make a delicious homemade carrot cake from scratch in no time.
Ingredients
- 2 cups Plain flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Ground cinnamon
- 1/2 tsp Salt
- 1 cup Vegetable oil
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 4 Eggs
- 2 tsp Vanilla extract
- 3 cups Carrots finely grated
- 1 cup Chopped walnuts optional
- 8 oz Cream cheese room temperature
- 1/2 cup Unsalted butter room temperature
- 4 cups Confectioners' sugar
Instructions
- Before you start, you need to preheat your oven to 180°C/350°F/Gas 4. This temperature will ensure that your cake bakes evenly.
- Grease and line two 8-inch cake tins with baking parchment. This step is important to ensure the cake doesn't stick to the tins and comes out easily.
- In a large bowl, mix together 300g self-raising flour, 2 tsp baking powder, 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg, and a pinch of salt. Stir until everything is well combined.
- In another bowl, whisk together 300ml sunflower oil, 4 large eggs, and 300g light brown sugar until everything is smooth and well combined.
- Add the wet ingredients to the dry ingredients and stir until it forms a smooth batter.
- Wash and grate 300g carrots, and stir them into the cake mixture until they are evenly distributed.
- Pour the cake mixture evenly into the prepared cake tins and bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and let them cool in their tins for 10 minutes. Then, remove from the tins and place them on a wire rack to cool completely.