Classic Carrot Cake with Cream Cheese Frosting

Ingredients (Serves 8-10)

For the Cake:

• • 2 large eggs
  • 175 g (¾ cup) brown sugar

• • 75 g (⅓ cup) plain yogurt
  • 120 ml (½ cup) vegetable oil
  • 225 g (1 ½ cups) plain flour

• • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

• • 1 teaspoon cinnamon powder
  • 225 g (2 cups) grated carrots
  • 75 g (½ cup) chopped nuts (walnuts or pecans recommended)

• 1 teaspoon vanilla extract
• ½ teaspoon almond essence (optional)

For the Cream Cheese Frosting:

• • 75 g (⅓ cup) cream cheese, softened
  • 75 g (⅓ cup) butter, softened
  • 120 g (1 cup) powdered sugar

Baking Pan:

• Size: 20×20 cm (8×8 inches)

Directions

1. Prepare the Cake Batter:

• • Preheat your oven to 170°C (338°F). Grease and line the baking pan with parchment paper.
  • In a large mixing bowl, whisk together eggs, brown sugar, yogurt, vegetable oil, vanilla extract, and almond essence (if using) until smooth and well combined.

• • In a separate bowl, sift together plain flour, baking powder, baking soda, salt, and cinnamon powder.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Fold in grated carrots and chopped nuts gently until evenly distributed.

2. Bake the Cake:

• • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool completely in the pan before frosting.

3. Make the Frosting:

• • In a medium bowl, whisk together cream cheese, butter, and powdered sugar for 3–4 minutes, until smooth and creamy. Adjust sweetness to taste if needed.

4. Assemble the Cake:

• • Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
  • Optional: Garnish with additional chopped nuts or a sprinkle of cinnamon for decoration.

5. Serve:

• Slice into squares and serve at room temperature.

Serving Suggestions

• • Enjoy with a cup of tea or coffee for a delightful snack.
  • Serve with a scoop of vanilla ice cream for added indulgence.
  • Dust with a light sprinkle of cinnamon for extra warmth.

• Pair with fresh fruit, such as strawberries or blueberries.

Cooking Tips

• • Grate the carrots finely to ensure even distribution and a moist texture.

• • Toast the nuts lightly before adding them to the batter for enhanced flavor.
  • Ensure the cream cheese and butter are softened for a smooth frosting.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.

• For added flavor, mix a pinch of nutmeg or ginger powder into the batter.

Nutritional Benefits

• • Carrots are rich in beta-carotene, fiber, and antioxidants.

• Nuts provide healthy fats, protein, and minerals.
• The use of yogurt adds moisture and reduces the need for excessive fat.

Dietary Information

• Vegetarian
• Can be made dairy-free by substituting yogurt, cream cheese, and butter with plant-based alternatives.

Nutritional Facts (Per Serving)

• • Calories: ~320
  • Protein: 5 g
  • Carbohydrates: 35 g

• • Fat: 18 g
  • Fiber: 2 g
  • Sugar: 22 g

Storage

• • Store leftover cake in an airtight container in the refrigerator for up to 4 days.
  • The unfrosted cake can be frozen for up to 2 months. Thaw at room temperature before frosting and serving.

Why You’ll Love This Recipe

• • Perfectly moist and full of warm, spiced flavors.
  • Cream cheese frosting adds the perfect tangy sweetness.

• Easy to prepare with simple ingredients.
• A crowd-pleaser for any occasion, from casual to festive.