Let’s make Carrot Cake with Cream Cheese Frosting!
It has two layers of carrot sponge cake with a luscious cream cheese frosting! Recipe👇👇
Carrot Cake Recipe: 🥕
Yield: 8” inch 2 layered Carrot Cake
•270ml (1 cup + 1/3cup) Milk ( non dairy unsweetened milk or any milk of choice)
•165g (2/3cup) Light Brown Sugar
•170g (2/3cup) Granulated Sugar / Cane Sugar / Castor Sugar
•180ml (3/4cup)Oil
•2tsps Vanilla Extract
•300g (2 cups+ 1/3cup)All Purpose Flour
•1+1/2tsp Baking Powder
•1 + 1/2tsp Baking Soda
•1 + 1/4tsp Cinnamon Powder
•1/4tsp Salt
•300g (2cups + 1/2cup)Carrots ( peeled and grated, roughy 5-6 medium sized)
•70g (2/3cup) Walnuts, chopped ( optional)
Cream Cheese Frosting:
•340g (12oz)Cream cheese, room temperature(I have used vegan cream cheese)
•340g (1 cup + 1/2cup)Butter, room temperature
( I have used vegan butter sticks)
•340g (3cups) Powdered sugar
•2 tsps Vanilla extract or Cinnamon Powder
Topping:
•60g (1/2cup) Walnuts, toasted and chopped for topping / decorating along with some cake crumbs from trimmings
Method:-🥕
-For Carrot Cake, Pre Heat oven to 350f. Grease 2 x 8inch round cake pans with oil and line it with baking paper
-In a bowl combine room temperature milk, oil, vanilla extract & both sugars. Mix with whisk until sugar has dissolved.
-In a separate bowl combine all dry ingredients. Mix dry ingredients into liquid ingredients with an electric whisk or hand whisk. Add grated carrots, walnuts if using and fold the batter gently. Divide the cake batter between the prepared cake pans and Bake for roughly 40-45 min or longer, until firm to touch. These cakes will take time to bake. Insert a toothpick to check the crumb is dry. Cool the sponge cakes completely on a cooling rack before you layer it with cream cheese frosting.