Carrot Cake
Learn here how to make a classic Carrot Cake, moist and perfectly spiced!
Equipment
- Cakes (good for two 9-inch/23cm round pans)
Ingredients
Cakes
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 lb (450g) carrots finely grated
- 3 eggs
- 1/3 cup plain yogurt
- 1 tsp vanilla extract
- 1 + 1/4 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup almonds chopped (optional)
Frosting
- 8oz (225g) cream cheese
- 1/4 cup whipped cream
- 1 cup confectioners' sugar
- 1 tsp vanilla extract
- 1/2 cup almonds chopped (optional)
Instructions
Cakes
- Preheat oven to 350F (180C). Spray two 9-inch/23cm round cake pans well with non stick cooking spray (you could also line the bottom of each pan with parchment paper) and set aside.
- In a bowl mix flour, baking powder, salt, cinnamon and ginger. In another bowl mix carrots, eggs, yogurt, vanilla extract, sugar and vegetable oil. Pour liquids with dry ingredients and mix well. Add almonds (if using) and mix a little more. Pour mixture over prepared pans.
- Bake for around 30-35 minutes or a until a toothpick inserted in the cakes come out clean.
Frosting
- In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat all ingredients.
Assembling
- When cakes are completely cool level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand or large plate and top with 1/4 cup of the frosting, and spread evenly. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Decorate with chopped almonds, just like the pictures (optional).