We bring to you our favorite recipe of the delicious Classic Carrot Cake with a Cream Cheese Frosting. The strong flavours of cinnamon and nutmeg along with freshly shredded carrot makes this one a winner. Preparing this Carrot Cake recipe was mad fun. The only tedious bit was the shredding of carrots but then the end result makes each step seem like a joy ride. Bake away!
1 cup (200 grams) light brown sugar, packed (or dark brown sugar)
¾ cup (180 ml) vegetable oil
¼ cup (60 grams) yogurt
3 large eggs
2 teaspoons vanilla extract
2 cups (250 grams) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
2 cups (260 grams) very finely grated carrots
½ cup walnuts
½ cup raisins
For The Frosting
2 cups cream cheese
¼ cup unsalted butter
1 teaspoon vanilla
1 ½ cups powdered sugar
Preheat oven to 350˚F degrees. Grease a springform pan and keep aside.
In a large bowl combine brown sugar and oil. Beat in the yogurt until fully combined – about 60 seconds. The mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Now mix in the vanilla.
In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone — do not overmix!
Fold in the finely shredded carrots, raisins, and walnuts. Pour into the prepared springform pan
Bake for 32-38 minutes or until a toothpick inserted in the center comes out clean. Do not overbake, or it will dry it out. Check the cake at 30 minutes, then again at the 32-minute mark. Our cake took exactly 34 minutes. Allow cake to cool completely before frosting.
For The Frosting
Beat cream cheese, butter and vanilla in a large bowl with a mixer until blended. Add sugar in installments, beating after each addition.
Now smear the frosting on your yummy cake!