Classic carrot cake
This classic carrot cake is full of warming fall spices and has a totally decadent cream cheese frosting on top.
Servings: 4
Calories: 250kcal
Ingredients
For the carrot cake
- 300 g carrots grated
- 275 g flour feel free to use semi-whole wheat flour
- 200 g sugar
- 11 g baking powder
- 4 eggs
- 1.5 tbsp cinnamon
- 2 tsps ginger powder
- 200 ml sunflower oil
- pinch of salt
For the cream cheese frosting
- 200 g cream cheese (like Philadelphia)
- 2 tsp fresh lime juice
- 2 tbsp powdered sugar
Instructions
For the carrot cake
- Oil or butter the cake pan. Preheat the oven to 180 C.
- Grate the carrots.
- In a bowl, add the flour, baking powder, sugar, salt, and spices. Mix with a wooden spoon or spatula.
- Add the oil. Mix again.
- Add the carrots and fold them in.
- Add the eggs, one by one, mixing well after each one. At this point the batter will be quite weird in texture: very thick, almost lumpy, but a bit runny from the eggs. Don't worry, this is normal!
- Bake for approximatley 45 minutes, or until a knife or toothpick comes out clean. Cool on a wire rack completely before icing.
For the icing
- Put the cream cheese in a bowl and mix it with a spatula until it's creamy and soft.
- Add the powdered sugar (sift it before hand if you want it to be perfect), and the lime, and then mix again until combined.