I used to dislike carrot cake a lot—after all, it’s kind of a strange thought throwing vegetables into cake. However, as I get older, the more I appreciate it. Highly underrated, in my honest opinion!
- 1 cup (150g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp cinnamon
- pinch of salt
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 2 eggs
- slightly more than 1/2 cup (~150ml) vegetable/neutral oil
- splash of vanilla paste or essence/extract
- 2-3 carrots, grated (150g)
- handful of walnuts (around 1/2 cup)
- frosting: 1/2 cup (115g) cream cheese, 1 cup (130g) powdered sugar, 2 tbsp heavy cream, splash of vanilla paste or essence/extract
- Preheat oven to 175 degrees Celcius.
- Combine dry ingredients (all-purpose flour, sugar, brown sugar, baking soda, cinnamon, salt) in one bowl.
- In a separate bowl, combine wet ingredients (eggs, oil, vanilla).
- Combine dry and wet ingredients. Mixture will feel slightly drier than typical cake batter, but the carrots will add a lot of moisture here.
- Fold in grated carrots and walnuts. It will seem like a lot of carrots but they will reduce when they bake into the cake.
- Bake for 40-45 minutes or until a skewer inserted comes out clean.
- Remove cake from oven and let cool completely.
- Beat cream cheese, powdered sugar, cream, and vanilla, then spread over cooled cake. Sprinkle with chopped walnuts.