One of the first non chocolate, non vanilla cakes I ever had was a carrot cake, many many years ago. I was, and continue to be, amazed at how a vegetable can be added to cake! And be so delicious!
It’s been a cake I try wherever I find it and something I have made many times over the past few years. So moist, not too sweet, crunchy with the walnuts and a little tangy with the frosting. Perfection!
This cake is best during the winter when the gorgeous red carrots are in season. They are sweeter and make this cake the best it can be.
This cake is extra moist due to the numerous ingredients that add to it. Oil instead of butter, more brown sugar than white, some yoghurt and of course the carrots. The eggs add structure as well as texture too. Simple ingredients with so much magic 🙂
I like to amp up the flavour by adding some spices like cinnamon and nutmeg to the batter. Makes the cake even more warm and wintry. Cuddles in a slice!
While this cake tastes great even without the frosting, I just think a carrot cake needs a little cream cheese to go with it. Such a lovely balance of flavours and so easy to make! I use good old Britannia cream cheese which is relatively easy to find and doesn’t break the bank.
You know I don’t normally eat a lot of what I bake (just because I taste a fair bit while getting the batter ready :)). But this cake…this cake is hard to say no to. And even harder to have just a tiny bit of.
Just pick up your fork and dig in. You will know what I mean!
Every bite is caramel-y, slightly crunchy, tangy, creamy, moist and just divine.
You can make this for a weekend of relaxing at home, for a dinner party, as a gift for friends – it is something everyone will love!
The season is right, go on bake this cake 🙂 you will know true joy!
3/4 cup (100ml) vegetable oil
3/4 cup (90g) brown sugar
1/4 cup (50g) granulated sugar
1 tsp vanilla extract
1/4 cup (70g) greek yoghurt
1.25 cups (150g) all purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
30g walnuts – finely chopped
150g red carrots – peeled and grated finely
110g cream cheese – room temperature
50g butter – soft
75g icing sugar
1/2 tsp vanilla extract
30g walnuts – diced
- Preheat the oven to 175C. Grease and flour a 7 inch spring form pan.
- Sift the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a small bowl.
- In a larger bowl, whisk together the oil and sugars for 2-3 minutes till well combined.
- Add the eggs one at a time and whisk till combined.
- Add the yoghurt and vanilla and mix well.
- Slowly add the dry ingredients and mix till just combined.
- Fold in the carrots and walnuts till just combined. Do not overmix.
- Transfer the batter to the pan and bake at 175C for 35-40 minutes. It’s ready when a toothpick comes out clean and there is a slight spring when you touch the top of the cake.
- Let the cake cool in the pan for 15 minutes. Then take it out of the pan and place of a plate to cool to room temperature.
- Once the cake is fully cooled, make the frosting. Whisk the cream cheese for 1-2 minutes till soft, fluffy and light.
- Add the butter and whisk for another minute or so. Add sugar and vanilla and mix well. Adjust sugar for taste.
- Spoon the frosting on to the top of the cake and spread with a spatula. It will be nice and thick. Top with crushed walnuts. Serve!