My Favorite Carrot Cake Recipe
Adapted from The Hummingbird Bakery Cookbook
Tools: round springform pan 24cm in diameter, bottom lined with baking parchment; grater
300 gr light brown sugar
3 large eggs
300 ml sunflower oil
300 gr plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon vanilla extract
300 gr carrots, grated
100 gr shelled walnuts, chopped roughly + extra for decorating (or finely if you prefer; I roast the walnuts, but this is optional)
450 gr icing sugar
75 gr unsalted butter, at room temperature
190 gr cream cheese, cold
green and orange food coloring (optional)
1. Pre-heat the oven to 170C. Grease and line the bottom of your tin with baking parchment.
2. Mix sugar, eggs and oil in a freestanding mixer with paddle attachment on low-medium speed (or use a handheld electric whisk) until combined. Combine flour, baking soda, baking powder, cinnamon and ginger in a separate bowl, and add this, two tablespoons at a time, to the mixture while the machine is running. Scrape the bowl halfway through. Add the vanilla extract and mix until combined. Lastly, stir in the carrots and walnuts by hand (don’t use your mixer).
3. Pour the batter into the prepared tin and bake in the oven for 60-65 minutes. It could take a little longer or shorter in your oven, it should be done when a skewer inserted in the centre comes out clean.
4. Once baked, leave the cake to cool in the tin for about 10 minutes, then turn out onto a wire rack (with baking parchment still at the bottom) to cool completely.
5. To make the frosting, mix the icing sugar and butter on low-medium speed (with paddle attachment if using freestanding mixer). The result should be a crumbly mixture. Then add the cream cheese in one go and beat on medium-high speed for about 5 minutes. Don’t overbeat as the icing can go runny.
6. Once the cake has cooled, cut into two layers horizontally and spread icing on the bottom layer. Assemble the cake and frost the outside as preferred. I kept a little icing aside, colored it green and orange and piped little carrots on the top. You could also use cinnamon and walnuts to decorate. Go creative! 🙂