Carrot Cake with Cream Cheese Frosting
A deliciously moist carrot cake that's laced with a luscious cream cheese frosting. It the carrot cake of your dreams, tastebud!
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Servings: 10
Ingredients
Carrot Cake Batter
- 270 ml milk
- 180 ml vegetable oil neutral taste
- 1 ½ tsp vanilla essence
- 160 grams light brown sugar
- 160 grams white sugar
- 1 tbsp orange zest approx. 1 medium orange
- 2 tsp fresh ginger finely diced
- 300 grams regular flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 300 grams finely grated carrot approx. 5 to 6 medium peeled carrots
- 100 grams toasted walnuts roughly chopped, separated
Cream Cheese Frosting
- 300 grams full fat cream cheese room temperature
- 300 grams butter softened
- 300 grams powdered sugar sifted to prevent lumps
- 1 tsp vanilla essence
- Pinch of salt if using unsalted butter
Instructions
Carrot Cake Batter
- Preheat oven to 175℃ / 350℉ (no fan). Line a approx. 23cm springform pan or 2 x 15cm pans with butter or cooking spray and the base with baking paper.
- Add milk, oil, vanilla essence, both sugars, orange zest and fresh ginger together. Mix until well combined.
- Add flour, baking powder, baking soda, cinnamon and salt to the wet ingredients and mix until well combined.
- Add finely grated carrots and half of the walnuts and mix until well combined.
- Pour the batter into your prepared baking tins. Bake for 1 hour 15minutes if using a 23cm baking tin. If you're baking in two smaller (approx. 15cm each) tins, then you'll only need to bake the cakes for 40-45 minutes. Insert a toothpick in the center of the cake to test the doneness. Once the toothpick is clean when removed, your cake is ready.
- Allow it to cool before removing it from the tin. Note: If using a larger tin, then you can cut the cake lengthwise and fill it with cream cheese or you can keep it as is and cover with the frosting.
Cream Cheese Frosting
- Add the softened cream cheese and butter to a large bowl and whisk until smooth, about 2-3 minutes. Gradually add in the powdered sugar and continue whisking until smooth and fluffy. Add the vanilla essence and salt (if using) and continue to whisk until fully combined. Note: only frost the cake once it has been removed from the cake tin and has fully cooled down.
- If filling the cake, add about 1/3 of the batter inside, 1/3 around the cake and a 1/3 on tip. Fluff up the surface, creating some texture and finish off with the remaining toasted walnuts.
- Now, it's finally time to dig in a devour!