Do you know what are we baking today? It’s time to show you how I make my Carrot Cake. I really miss one particular carrot cake in Dublin, it was incredibly moist and delicious, but now that I’m living in Barcelona it is not that easy to find a good Carrot Cake so I have started baking this cake at home. I made up this easy carrot cake recipe that you have to try!
The carrots make this cake deliciously sweet, moist and give a nice orange colour to it. Carrot cake is a popular dessert in the UK and Ireland, it is the best part of tea time. Another key ingredient is brown sugar, which gives the carrot cake its dark colour. There are so many variations of this recipe; I have tried it with raisins, dry cranberries, walnuts and hazelnuts. I prefer to use chopped walnuts in this recipe but you can customize your caketo suit your own tastes.
Finally, the cream cheese frosting, now is the time to get creative. Spread the frosting, garnish with nuts, carrot motives, mint leaves , chocolate chips… whatever tickles your fancy! I’m sure you will make a beautiful cake! Remember to take a picture and share it on Instagram with me, use the hashtag #shoothecook. Thank you, guys!
Carrot cake is quite heavy but we can make it lighter by not using as much frosting. It will still be delicious and I personally prefer it plain if I have it for breakfast.
This recipe is inspired by an Irish recipe from a friend. I adapted it to my own tastes and worked out how to make it in only 10 minutes + baking. Now you know everything there is to know about carrot cake so now you have no excuse not to try this recipe!
Yes, after living in Dublin for years it is time I baked my own carrot cake, it is much simpler than you think...Check it out!
- 4 large eggs
- 150 g white sugar
- 150 g brown sugar, like moscovado
- 1 cup (250ml) sunflower oil
- 1 tsp vanilla extract
- 3 cups grated peeled carrots (300g or 5 units)
- 2 cups (250g) all-purpose flour
- 1+1/2 tsp ground cinnamon
- pinch of salt
- 2 tsp baking powder
- 1 cup (80 g) chopped walnuts
- 1+1/2 cup (300g) cream cheese, at room temperature
- 1 cup (150g) powdered sugar
- 1/2 cup (150ml) double cream
Grease two 18-20 cm round cake trays with butter and line the bottom with parchment paper. Heat the oven to 180ºC.
In a large bowl, whisk the sugar, oil and the extract until combined. Then add the eggs one at a time until blended.
Now add part of the flour using a colander, mix a bit and add the rest of the flour. Add the salt, baking powder and the cinnamon at the end. Whisk until the batter is smooth.
Stir in the grated carrots and the walnuts. Mix with a spatula.
Divide the batter between two cake trays. Bake at 170ºC for 40-45' or until a stick inserted in the centre of the cake comes out dry. Don't open the oven before 30' have past.
Cool for 5' minutes and then place in racks to cool completely.
In the meantime we can make the frosting. In a medium bowl whisk cream cheese for a few seconds until creamy. Pour in the powdered sugar, a bit at a time until fluffy.
Finally pour in the cream and beat another minute. Cover and refrigerate until the cake is completely cool.
Frost one cake with half of the frosting, place the other one on top. press slightly and them frost the top. Sprinkle it with remaining walnuts and it is finish. Enjoy!
*Use any other nut or thing to decorate the top layer.
*You can skip the frosting or substitute with something lighter.