This is a very winter cake because of the spices, cinnamon, nutmeg and ginger. But it's not true that you can only eat this cake in the winter, I like it all the time!
The name gives it away, this cake is full of carrots. You don't taste them though, but they do make for a very moist cake. Together with the sunflour oil!
No carrotcake is complete without frosting! I prefer cream cheese frosting over buttercream. Also a frosting doesn't have to be too sweet for me, that's why I 'only' use 250 grams of powedered sugar and some lemon juice. Some recipes use 500 grams of powdered sugar, that's too much for me but taste to see what your preference is!
I used a regular cake tin for my carrotcake but you can use 2 round tins (about 20cm) and make a classic cake with frosting between the layers.
- 4 eggs
- 150 grams brown casterd sugar
- 150 grams white casterd sugar
- 250 ml sunflour oil
- 250 grams flour
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon gemberpoeder
- 1/4 teaspoon salt
- 300 grams carrots, grated
for the frosting
- 200 grams cream cheese, room temperature
- 100 grams full fat butter at room temperature
- 250 grams powdered sugar
- 1 tablespoon lemon juice
- handful of walnuts, chopped
- Preheat the oven to 180 degrees celcius
- Whisk the eggs with the 2 sugars until airy, add the oil and whisk until incorporated well.
- Add the flour, baking powder, cinnamon, nutmeg, ginger and salt and mix well.
- Lastly add in the carrots.
- Grease a caketin or line with a baking sheet and pour in the batter.
- Bake the cake for about 45 minutes until done. A wooden skewer needs to come out clean, that's when you know it's fully cooked.
- Let the cake cool off completely before putting on the frosting.
- For the frosting whisk the cream cheese, butter, powdered sugar and lemon juice well. In order to avoid lumps everything needs to be at room temperature. Put the frosting on the cake and divide some chopped walnuts on top.
- Store in the fridge so the frosting remains firm.