Carrot Cake
COMFORT IN EVERY SLICE
There's something so comforting about carrot cake.
It's always been one of my favorite cakes, and over the years I've tried many different versions. This recipe is my current favorite-made with wholesome ingredients, plenty of warm spices, chopped walnuts, and a fresh lemon cream cheese frosting that perfectly balances the sweetness.
I hope you enjoy it as much as I do 🤍
DETAILS
Prep time: ~25 minutes
Bake time: ~55–65 minutes
Total time: ~1 hr 30 min
Servings: 8–10
Form: 23 cm (9 inch) round cake pan
INGREDIENTS
Prep time: ~25 minutes
Bake time: ~55–65 minutes
Total time: ~1 hr 30 min
Servings: 8–10
Form: 23 cm (9 inch) round cake pan
For the Carrot Cake
125 g spelt flour, whole wheat flour, or all-purpose flour (1 cup)
150 g ground almonds or hazelnuts (1½ cups)
2 tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
115 g unsalted butter, melted (½ cup)
4 large eggs
200 g brown sugar (1 cup) - add more if you like it sweeter
250 g unsweetened applesauce (1 cup)
1 tsp pure vanilla extract
300 g grated carrots (about 3 cups)
2 generous handfuls walnuts, roughly chopped (about 60–80 g)
For the Lemon Cream Cheese Frosting
340 g cream cheese, softened (12 oz)
50 g unsalted butter, softened (3½ tbsp)
150 g powdered sugar (1¼ cups)
1 tsp pure vanilla extract
Zest of 1 lemon
Additional chopped walnuts and a sprinkle of cinnamon for decorating.
INSTRUCTIONS
1. Prepare the Cake Pan
Preheat the oven to 180°C (350°F).
Grease the sides of a 23 cm (9 inch) round cake pan with butter and line the bottom with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, combine the flour, ground almonds or hazelnuts, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Mix the Wet Ingredients
In a separate bowl, whisk together the melted butter, eggs, brown sugar, applesauce, and vanilla extract until fully combined.
4. Bring Everything Together
Add the wet ingredients to the dry ingredients and gently stir until just combined.
Fold in the grated carrots and chopped walnuts.
Be careful not to overmix the batter.
5. Bake
Transfer the batter to the prepared cake pan and bake for approximately 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
6. Prepare the Frosting
In a large bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and lemon zest until smooth and creamy.
7. Decorate
Spread the frosting evenly over the cooled cake and finish with chopped walnuts and a light sprinkle of cinnamon.