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Carrot Cake

Eating carrot cake is the only right way to get your daily intake of veggies. This recipe is easy and absolutely delicious!


Cake batter:

  • 2 cups flour

  • 2 cups white sugar

  • 1 1/2 cups vegetable oil

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/4 tsp nutmeg

  • 1/4 tsp ginger

  • 1 tsp cinnamon

  • 2 1/2 cups shredded carrots

  • 4 eggs

Cream Cheese Frosting: (you can half the frosting recipe if you only want to frost the inside or only the outside)

  • 1 tsp vanilla

  • 180g cream cheese (at room temperature)

  • 200g butter (softened at room temperature)

  • 1 3/4 cups powdered sugar

  • 1/2 tsp salt


For the cream cheese frosting:

  1. Using a hand mixer or a whisk, start by beating the butter until it is light and fluffy.

  2. Add in the cream cheese and whip until it turns fluffy.

  3. Add the powdered sugar , vanilla and salt and mix until the powdered sugar is fully incorporated.

  4. Keep your frosting refrigerated until you need to use it.

For the cake layers:

  1. In a large bowl or stand mixer, mix in the sugar and oil until they are light and fluffy.

  2. Add in the eggs one by one mixing the batter between each egg.

  3. In another bowl, mix the baking soda , baking powder, spices and flour together.

  4. Add your dry mix into the wet ingredients and mix until the flour is no longer visible.

  5. Add your shredded carrots into the batter and mix just until incorporated (don't overman your batter as it will make your cake dense)

  6. Grease your cake pans with a little oil and line your baking pans with parchment paper to prevent the cake from sticking

  7. Proceed to pour your batter into your desired cake pans. (avoid filling your pans too much since the cake will rise during baking)

  8. Bake for 50-60 minutes at 165°C or until a toothpick comes out clean when inserted.

  9. When the cakes are out allow them to cool for at least 10 minutes before removing them from the pans.

  10. Let the cakes fully cool down at room temperature then at least 1 hour in the fridge before layering/stacking them.

  11. Frost your cake in any way you desire and refrigerate the cake for at least 2 hours before serving or overnight. (the longer you leave the cake in the fridge the better it tastes)

  12. Bon Appétit!


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