Take your love for carrot cake to the next level with this homemade version that rivals the famous Starbucks carrot cake, yet at a fraction of the price. This recipe combines the natural sweetness of carrots with the rich flavors of spices like cinnamon, nutmeg, and ginger, all balanced with the nuttiness of ground hazelnuts. Finished with a smooth and creamy vanilla-flavored cream cheese frosting, this cake is not just a dessert but a full sensory experience, promising both richness and warmth in every bite.
Why You’ll Love This: This carrot cake stands out for its moist texture and deep, aromatic flavor profile, enhanced by the addition of freshly ground spices and vanilla. The inclusion of hazelnuts provides a delightful crunch that complements the softness of the cake. The vanilla cream cheese frosting adds a creamy, luxurious finish that makes each slice irresistibly tempting. Plus, making this cake at home allows you to enjoy a gourmet treat without the high cost of café prices.
Perfect Occasion: This carrot cake is perfect for any occasion that calls for a special dessert. It’s particularly ideal for celebrations like birthdays, holidays, or family gatherings, offering a comforting and festive element. It also makes a wonderful weekend baking project to enjoy with family, or a delightful surprise to bring along to a potluck.
Decoration Tips: For an elegant finish, smooth the cream cheese frosting over the top and sides of the cake with a palette knife. Decorate with a sprinkle of chopped hazelnuts, a dusting of cinnamon, or even some edible flowers for a touch of color. If you’re feeling creative, you can pipe additional frosting on top in decorative swirls or rosettes.
Ingredients:
- Cake:
- 5-6 carrots, grated
- 3 eggs
- 100 grams of brown sugar
- 150 grams of flour
- 1 packet of baking powder
- 150 ml of sunflower oil
- 50 grams of ground hazelnuts
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ground ginger
- 1 tablespoon of vanilla extract
- Frosting:
- 150 grams of cream cheese
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
Instructions:
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Grease and flour a cake pan.
- In a large bowl, combine the eggs and brown sugar, whisking until well blended. Gradually add the sunflower oil and vanilla extract, mixing continuously.
- In another bowl, mix together the flour, baking powder, cinnamon, nutmeg, ginger, and ground hazelnuts.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and fluffy. Spread over the cooled cake.
Enjoy this exquisite homemade carrot cake that not only saves you money but also brings the warmth of home-baked goodness to your table!
