Carrot Cake with Cream Cheese Frosting
Method
For the Cake:
Preheat the oven: Set to 350°F (175°C). Grease and line a round cake pan with a diameter of 20-23 cm with parchment paper.
Mix wet ingredients: In a large bowl, whisk together sugar, eggs, and vegetable oil until smooth.
Add dry ingredients: Sift in the flour, baking powder, and a pinch of salt. Stir until just combined. Fold in the grated carrots.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice the cake: Once completely cooled, carefully slice the cake horizontally into two even layers using a serrated knife.
For the Frosting:
Make the frosting: In a bowl, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth.
Assemble the cake: Spread a layer of frosting over the bottom half of the cake. Place the top layer on and frost the entire cake evenly. Optionally, garnish with chopped walnuts, shredded coconut, or a sprinkle of cinnamon.
Serve chilled or at room temperature with a cup of tea or coffee. For an extra festive touch, add marzipan carrots or a dusting of powdered sugar.
Nutrition Facts
Per serving
