Classic Carrot Cake with Cream Cheese Frosting

Introduction:
Making a vegetable cake is a great way to add a little healthy goodness to your desserts. Today, we'll be baking a classic carrot cake, a two-layer delight with a rich cream cheese frosting. This cake is perfect for special occasions, and its warm spices and moist texture make it a favorite for many. Let's get started!

Ingredients:
For the Cake:
3/4 cup vegetable oil
1 cup light brown sugar
1/2 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 cups finely grated fresh carrots
3/4 cup toasted walnuts (plus extra for decoration)
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/4 cup butter, softened
3 cups sifted icing sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

Instructions:
Prepare the Batter:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, combine 3/4 cup vegetable oil, 1 cup light brown sugar, and 1/2 cup granulated sugar. Mix in the 3 eggs and 1 teaspoon vanilla extract until well blended.

In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/4 teaspoon ground cloves.

Add 2 cups of finely grated carrots to the dry mixture, ensuring they are evenly coated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in 3/4 cup of toasted walnuts.

Bake the Cake:
Divide the batter evenly between the two prepared pans and spread it out to cover the bottom of the pans.
Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Let the cakes cool in the pans for about 30 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Cream Cheese Frosting:
In a mixer, beat the 8 ounces of softened cream cheese and 1/4 cup softened butter until smooth.
Gradually add 3 cups of sifted icing sugar, mixing well after each addition. Add 1 teaspoon of lemon juice and 1 teaspoon of vanilla extract halfway through to help dissolve the sugar and prevent a gritty texture.

Assemble the Cake:
Place the first cooled cake layer on a cake board or serving plate. Peel off the parchment paper.
Spread a generous amount of cream cheese frosting on top, then place the second cake layer on top of the first.
Apply another generous layer of frosting on the top and sides of the cake. Use an offset spatula or palette knife to smooth the frosting.
For a decorative touch, create a swirling design on top of the cake with the spatula.

Decorate with Walnuts:
Press the remaining toasted walnuts around the sides of the cake for an added crunch and decorative finish.
Place the cake in the fridge for a couple of hours to allow the frosting to set.

Conclusion:
And there you have it—a beautifully frosted, classic carrot cake with a subtle orange interior and crunchy walnuts. This cake is a perfect blend of healthy and indulgent, making it a popular choice for any special occasion. Enjoy baking and indulging in this delightful treat. If you try this recipe, let me know in the comments how it turned out. Don’t forget to like this article, share it with your friends and family for more delicious recipes. Thanks for watching, and see you next time!

Created by : Oh Yum with Anna Olson