Moist Carrot Cake Recipe: Simple, Quick, And Perfect For Breakfast!

Table of Contents

Ingredients

Servings: 9-12 squares
Total Time: 1 hour

Set the Oven Temperature: Preheat your oven to 170°C (338°F).
Prepare the Baking Pan: Grease and line a 20×20 cm (8×8 inch) baking pan with parchment paper. This will help the cake release easily after baking.

Mix Eggs and Sugar: In a large mixing bowl, beat the 2 large eggs and 175g (¾ cup) of brown sugar together using an electric mixer or a whisk until the mixture is light and fluffy. This step helps to incorporate air, giving the cake a light texture.
Add Yogurt and Oil: Add 75g (⅓ cup) of plain yogurt and 120ml (½ cup) of vegetable oil to the egg mixture. Mix until well combined. The yogurt adds moisture and tanginess, while the oil keeps the cake tender.
Combine Dry Ingredients: Sift 225g (1½ cups) of plain flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and 1 teaspoon of cinnamon powder into the wet mixture. Gently mix until just combined, being careful not to overmix, as this can make the cake dense.
Fold in Carrots and Nuts: Add 225g (2 cups) of grated carrots, 75g (½ cup) of chopped nuts, 1 teaspoon of vanilla extract, and ½ teaspoon of almond essence (if using). Gently fold the ingredients into the batter until everything is evenly distributed. The grated carrots add moisture and sweetness, while the nuts provide a satisfying crunch.

Pour and Spread: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. This indicates that the cake is fully baked.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling the cake ensures the frosting won’t melt when applied.

Combine Frosting Ingredients: In a medium bowl, whisk together 75g (⅓ cup) of softened cream cheese, 75g (⅓ cup) of softened butter, and 120g (1 cup) of powdered sugar. Beat until smooth and creamy, about 3-4 minutes. This creamy frosting complements the spiced cake perfectly.

Frosting Application: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula.
Optional Garnish: For an extra touch, sprinkle additional chopped nuts on top of the frosting for added texture and decoration.

Cut and Serve: Cut the cake into squares and serve. This moist and flavorful carrot cake with creamy frosting is perfect for breakfast, brunch, or as a snack with a cup of coffee or tea.

Grate Carrots Finely: Use a fine grater for the carrots to ensure they blend seamlessly into the batter, adding moisture without large chunks.
Room Temperature Ingredients: For a smooth batter and frosting, make sure your ingredients, especially the cream cheese and butter, are at room temperature.
Do Not Overmix: Gently fold the ingredients to keep the batter light. Overmixing can result in a dense cake.