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Delishar

Carrot Cake with Cream Cheese Frosting

2 layers 6 inch cake
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Ingredients Method Notes

Ingredients
  

Carrot Cake
  • 250 g finely grated carrot
  • 1/4 cup chopped walnuts optional
  • 3/4 cup + 1 tbsp vegetable oil 195ml
  • 1/3 cup white sugar 67g
  • 1/3 cup brown sugar 74g
  • 3 eggs
  • 2 tsp vanilla extract
  • 1-1/2 cups + 2 tbsp plain flour 208g
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
Cream Cheese Frosting
  • 1 block 8 oz cream cheese 225g, room temperature
  • 1/3 cup butter 75g, room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups powdered sugar 256g, sifted
  • Toppings for side of cake: 1 to 1-1/2 cup chopped walnuts

Method
 

Carrot Cake
  1. Preheat oven to 350F/175C.
  2. Grease and flour 2 x 6 inch baking tin.
  3. Sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. In your mixer, beat sugars and oil together.
  5. Add eggs one at a time, then vanilla, and beat until smooth.
  6. Add dry ingredients into mixer bowl, and beat until just combined.
  7. Fold in grated carrot and chopped walnuts. Do not over-mix!
  8. Divide batter into prepared pan, and bake for 25-30 minutes or until skewer inserted comes out clean.
  9. Allow to cool in pan for 5 minutes, remove from pan to cool completely on wire-rack before frosting.
  10. Level off the top of the cake before frosting.
Cream Cheese Frosting
  1. Using your mixer, cream butter and cream cheese together until smooth and lump-free.
  2. Add vanilla extract and salt.
  3. Mix until combined.
  4. Lower speed to low and gradually add in sifted powdered sugar.
  5. Then increase speed to medium-high and beat until combined.
  6. If too thin, add more powdered sugar, too thick, add milk tsp at a time.
  7. If too runny, pop it in the fridge to chill before frosting.

Notes

Use the shaved cake and left over cream cheese frosting to make cake pops!
Adapted from Gimme Some Oven