About the Recipe
Carrot cake has a curious and fascinating history. It became particularly popular in the U.S. and England during World War II when sugar was rationed, and naturally sweet carrots were used to sweeten desserts. Who would have thought that such a simple vegetable would become the star of one of the most beloved cakes in the world?
Today, carrot cake is famous for its soft texture, enhanced by warm spices like cinnamon and nutmeg, and made irresistible with its rich cream cheese frosting. Perfect in any season, but it truly shines in the fall when it celebrates those rustic and comforting flavors we love so much. Whether for a Sunday brunch or a cozy moment of relaxation, carrot cake is always a winner!
Ingredients
For the carrot cake
250 g of 00 flour
150g granulated sugar
6 g baking powder
cinnamon to taste
3 g of salt
240 ml of seed oil
4 large eggs
360 g grated carrots
120 g chopped walnuts (optional)
For the cream cheese:
400g spreadable cheese
100g icing sugar
vanilla extract
Preparation
Step1
Preheat the oven to 175°C and grease two 23cm round cake tins.
Step2
In a bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk together the oil, eggs, and grated carrots. Gradually add the wet ingredients to the dry, stirring until just combined. Fold in the walnuts.
Step3
Divide the batter between the prepared pans and bake for about 30 minutes (test with a toothpick).
Step4
Beat the cream cheese and cream until smooth, then gradually add the icing sugar and vanilla until well combined.
Step5
Assemble the cake by alternating layers of cream cheese with the carrot base.
Why I love this cake
I love this carrot cake because it combines everything I adore in a dessert: it's fluffy, perfectly spiced, and the cream cheese frosting is the literal cherry on top! Whether for breakfast or as a dessert, every slice feels like a warm hug, especially when the weather starts to cool down.