- Preparing the Pan & Oven
Preheat the oven to 180°C. Grease and line a round or square cake pan with parchment paper. This ensures even baking and easy removal.
- Mixing the Wet Ingredients
Whisk together oil, eggs, vanilla, sugar, and brown sugar until smooth and glossy. The oil keeps the cake moist and tender.
- Mixing the Dry Ingredients In
another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This distributes the spices evenly throughout the cake.
- Combining Wet & Dry Mixtures
Add the dry mixture to the wet mixture and fold gently until just combined. Do not overmix to keep the crumb soft.
- Adding Carrots & Nuts
Fold in the grated carrots and nuts (if using). The carrots add moisture and sweetness, while nuts add texture.
- Pouring & Baking
Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes until golden and a toothpick inserted in the center comes out clean.
- Cooling the Cake
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Making the Cream Cheese Frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy and spreadable.
- Frosting the Cake
Spread the frosting generously over the cooled cake. Add swirls or smooth it flat depending on your style.
- Calories :1145 kcal%57%
- Protéine:10.8 g%21%
- Glucides :59.7 g%19%
- Graisse:97.8 g%99%
- Sucre:40.6 g%40%
- Sel:1.3 g%19%
- Énergie:4791 kJ%79%
Carrot Cake is a moist, warmly spiced cake filled with grated carrots, crushed nuts, and aromatic spices. Its tender crumb comes from oil-based batter, which stays soft for days. Paired with a silky cream cheese frosting, this cake is rich, comforting, and perfect for celebrations or everyday indulgence.
