Carrot cake is one of the favourite cakes in UK. Also, outside the British islands, carrot cakes gained popularity and can be bought in cafe, bakery or regular shops.
The main ingredient of the cake are, of course, carrots. But the mix of nuts and spices make the carrot cake a perfect treat for afternoon tea o coffee. In Switzerland, it’s the most popular cake for birthdays.
Do you want to try to bake it by your own? It’s quite time-consuming, but definetively worth it!
Time: 2 hours and 10 minutes
Serving: 12-15 servings
- 300g of grated carrots
- 175 ml of sunflower oil
- 3 eggs
- 1 cup of sugar
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of ground nutmeg
- 320g of flour
- 1 teaspoon of bicarbonate soda
- 1 teaspoon of baking powder
- 2 teaspoons of cinnamon
- 200g of cream cheese in room temperature
- 1/2 teaspoon of vanilla extract
- 120g of powdered sugar
- 6 tablespoons of unsalted soft butter
- 1 pinch of salt
- 1/3 cup of sour cream
To begin with, preheat the oven to 180C degrees. Lightly grease a baking pan.
Secondly, in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and nutmeg. Clean carrots and grate them and put into another bowl. Take the new bowl and put there sugar and eggs. Beat on medium-high speed until thoroughly combined. Add oil and vanilla extract in a slow, steady stream. Mix until the batter is light in colour and well emulsified.
Then, add carrots and dry ingredients to the bowl with wet ingredients. Stir together. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. When the cake is done, let it cool.
In the mean time, prepare the frosting. To make it, mix the cream cheese, butter, sour cream, and vanilla until it’s combined. Add the powdered sugar and mix. When the cake is cool enough, frost it and put into the fridge for around one hour.