Moist Carrot Cake

Introduction

Carrot cake is a beloved classic that proves vegetables can be dessert. Packed with warm spices, grated carrots, and toasted walnuts, it is incredibly moist and topped with a tangy cream cheese frosting that balances the sweetness perfectly.

Ingredients

• 300g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground ginger
• 5g salt
• 300g sugar
• 240ml vegetable oil
• 4 large eggs
• 350g finely grated carrots
• 100g chopped walnuts
• 225g cream cheese (frosting)
• 60g butter, softened (frosting)
• 200g powdered sugar (frosting)
• 1 tsp vanilla extract (frosting)

How to Make

1. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
2. In a separate bowl, beat the sugar, oil, and eggs until well combined.
3. Pour the wet ingredients into the dry and mix until just combined. Fold in the grated carrots and walnuts.
4. Divide the batter between two greased and lined 23cm (9-inch) round cake pans.
5. Bake at 175°C (345°F) for 30-35 minutes, until a toothpick inserted in the center comes out clean.
6. Cool the layers completely on a wire rack before frosting.
7. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth. Frost the top of one layer, stack the second, and frost the top and sides.

Conclusion

This carrot cake is the kind that makes people ask for the recipe. The key is freshly grated carrots (not pre-shredded) and not over-mixing the batter. It keeps beautifully in the fridge for days — if it lasts that long.