Carrot cake Recipe/How to make carrot cake/Moist carrot cake/Carrot cake with cream cheese frosting
Updated: Oct 4, 2020
Moist and flavorful carrot cake with raisins and walnuts topped with cream cheese frosting that is finger licking good!
Yield: 10 pieces
Cream cheese...4 ounces
Butter...2 ounces or 1/2 stick
Powdered cane sugar...1/2 cup
Vanilla extract...1 tsp.
Powdered cinnamon ...1/4 tsp.
Lime juice...from 1/2 a lime
All purpose Flour...1 + 1/4 cup or 20 tbsp.
Carrot (chopped fine in a food processor) 3 medium sized
Roasted walnuts (or pecan, chopped)...1/2 cup and 1/2 cup for garnish
Cane sugar...1/2 cup
Brown sugar packed...1/4 cup
Vanilla extract...1.5 tsp.
Baking powder...1.5 tsp.
Baking powder...1/2 tsp
Cooking oil (neutral oil like canola oil)...1/2 cup
Nutmeg (grated)...1/4 tsp.
Powdered cinnamon ...3/4 tsp.
Powdered cloves...1/2 tsp.
Plain unsweetened yogurt...2 tbsp.
Dry grated coconut...2 tbsp.
You can either Grate/shred the carrots or chop it in a food processor by pulsing it 10-15 times just like I did!
Prepping the walnuts
Preheat the oven to 350°F
Put the walnuts in a Ziploc bag and break them with a rolling pin
Pour the walnut on a baking pan and bake them for 10 minutes at 350°F
Making the cake batter
To a big bowl, add all purpose flour, baking powder, salt, baking soda, coconut, powdered cinnamon, powdered cloves, grated nutmeg and mix well
Add chopped carrots, raisins, ~half of the roasted walnuts and mix well
Mixing the carrots raisins and walnuts with the flour prevents them from clumping up in the batter
In another big bowl, add cane sugar, brown sugar, eggs, and whisk thoroughly for approximately 30 seconds
Add cooking oil and whisk for another 30 seconds
Add vanilla extract and plain unsweetened yogurt and whisk for another 30 seconds
Add the flour mixture little by little and fold it into the wet ingredients
Baking the cake
I have used an 8 inch square baking pan
Grease the sides of the pan with cooking oil and place a parchment paper inside
Pour the batter in the pan and level it using a spatula
Swirl around a chopstick gently to get rid of air bubbles
Bake the cake at 350°F for 40 to 45 minutes till a toothpick inserted in the center of the cake comes out clean
Frosting the cake
Cool down the cake completely before de-molding it
Level the surface of the cake with the serrated knife
Decorate the cake with frosting and the leftover walnut pieces
Refer to my YouTube video for this
Carrot cake is very versatile. You can play with the ingredients to suit your taste
Here are some ideas:
Use pecans instead of walnuts
Use pineapple instead of raisins
Use grated ginger to add a kick to the flavor
Use all spice and cardamom if you like it spicy!