As a huge fan of all things classic, how can we not talk about a classic carrot cake? A classic carrot cake can never go out of style. I have been baking this cake for as long as I can remember. Whoever has eaten this has loved it and this list includes people who otherwise despise the idea of eating carrot. So trust me when I say this recipe is FULL PROOF.
This classic carrot cake is simple to execute, provided you follow the recipe to the T. Most importantly, I would suggest you get a weighing scale whenever you bake cakes. Measuring in cups and spoons is never a hundred percent accurate. And in my opinion, baking is a very scientific process where intuition can only help you in a limited way. So it’s always better to get the quantities absolutely right so that the results always stick. And when they are weighed, it’s always better.
Mixing the wet and dry ingredients
Like all cakes, this carrot cake is prepared in three essential steps. In the first step, the dry ingredients are mixed. In the second step, the wet ingredients are mixed. And in the last step the wet and the dry ingredients are combined together and baked. While the cake is baking, you can make the frosting.
For the dry ingredients, there is powdered white sugar, all purpose flour, baking powder, baking soda, cinnamon powder and a little bit of salt. Just give all the dry ingredients a quick mix with a spoon or fork once you sieve them into the bowl. This ensures the baking powder and baking soda are evenly distributed for uniform rising of the cake.
For the wet ingredients, the main fat used is vegetable oil instead of butter. The addition of a neutral oil makes the cake extra moist and fluffy. You can also use canola oil or sunflower oil. Along with that, there are eggs, vanilla essence grated carrots. The batter of this chocolate cake is dense before you add the grated carrot. Once the carrots go in, it adds a lot of moisture to the cake, making it less dense. And the result is a moist and soft cake. I also add walnuts to this cake as walnuts in a carrot cake is a must addition. It gives a crunch to each bite that I absolutely love.
The cream cheese frosting
The frosting of this cake is as simple as it can get. It is a combination of cream cheese and whipped cream. At first, I whip the cream till stiff peaks are formed. While the whipped cream rests in the fridge, I beat the room temperature cream cheese with an electric beater, gently mixing icing sugar into it in batches, till you get a sweet cream cheese frosting. I add the whipped cream to it and beat it again till a thick frosting is formed. You can also make this in advance, store it in the fridge and take it out when you are ready to decorate your cake.
For the perect cake, allow the cake with the frosting to rest in the fridge before you cut into it. Putting it in the fridge to set allows the frosting to thicken and make less of a mess. But I usallu don’t wait since it is just too tempting! 😉
Everybody’s oven is a little different, so make sure you keep an eye out on the cake while it’s baking. 30 minutes is more than enough, but still check with a toothpick.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 260 grams all purpose flour
- 4 grams baking soda
- 6 grams baking powder
- 2 grams salt
- 4 grams cinnamon powder
- 4 eggs at room temperature
- 280 grams powdered white sugar
- 6 grams vanilla essence
- 240 grams vegetable oil or canola oil/sunflower oil
- 50 grams chopped walnuts
- 350 grams grated carrots
- 120 grams whipping cream
- 200 grams cream cheese
- 4 grams vanilla essence
- 120 grams icing sugar
- 30 grams very finely chopped walnuts
Ingredients
Dry ingredients
Wet ingredients
For the frosting
For cake topping
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- Preheat the oven to 180 degrees celsius.
- Grease two 8-inch baking pans and line the bottom with parchment paper. Set aside.
- Mix all the dry ingredients in a bowl and set aside.
- In a large bowl, beat four eggs with an electric beater for about a minute until pale and frothy.
- Add in the sugar and vanilla essence. Beat for 2-3 minutes till a pale yellow batter forms.
- Add in the sugar and vanilla essence and beat for 2-3 minutes till a pale batter is formed.
- Pour in the vegetable oil while mixing everything with the electric beater until it all comes together.
- Pour in the vegetable oil and beat until it all comes together.
- Add the dry ingredients into this in three batches while mixing continuously.
- Add the chopped walnuts and greated carrot. Incorporate gently with a spatula until well combined. Do not overmix at this point.
- Pour the batter evenly over the greased baking trays. You can use a weighing scale to make it exact.
- Bake for 30 minutes at 180 degrees or until a toothpick comes out clean when inserted into the cake.
- Bake for 25-30 minutes or till a toothpick comes out clean when inserted into the cake. Allow the cakes to cool completely.
- Beat the whipping cream till stiff peaks are formed. Let it stay chilled in the refrigerator.
- Beat the whipping cream till stiff peaks are formed. Let it stay chilled in the refrigerator.
- In another bowl, beat the cream cheese and vanilla essence until well combined. Add the icing sugar and beat till a thick frosting is formed.
- Mix the whipped cream and cream cheese frosting together and beat it for a minute.
- Mix the whipped cream and cream cheese frosting together and beat it for a minute.
- Layer the cakes generously with this frosting. Top it off with crushed walnuts.
- For best results, refrigerate the cake for a few hours before serving.
