This moist carrot cake is packed with finely grated carrots and a blend of warm spices like cinnamon and allspice, making it a flavorful and comforting dessert. Topped with a smooth, sweet cream cheese frosting, this cake strikes the perfect balance between sweet and spiced. The result is a soft, flavorful cake that is perfect for any occasion, from a casual family gathering to a special celebration.
Why You’ll Love This Recipe: You’ll love this carrot cake for its tender crumb, warm spice profile, and the irresistible cream cheese frosting that adds a rich and tangy contrast to the sweetness of the cake. The finely grated carrots ensure a moist texture, while the hint of black pepper gives it a subtle twist. It’s easy to make and a crowd-pleaser, perfect for both seasoned bakers and beginners alike.
Perfect Occasion: This carrot cake is ideal for afternoon tea, holiday gatherings, or as a cozy dessert to enjoy any time of the year. Its warm flavors make it especially suitable for fall and winter, but it’s versatile enough to be enjoyed during spring and summer as well. Serve it for birthdays, family get-togethers, or just as a delicious treat with coffee or tea.
Decoration Tips: Top the cream cheese frosting with a sprinkle of cinnamon or a few extra shavings of grated carrot for a beautiful finish. You can also add chopped walnuts or pecans for extra texture and flavor. If serving for a special occasion, garnish with edible flowers or a light dusting of powdered sugar for a more elegant touch.
Ingredients for the Cake:
- 1 large carrot (grated finely)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup milk
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- A pinch of black pepper
- 1 packet (10g) baking powder
- 1 packet (5g) vanilla sugar
For the Frosting:
- 200g cream cheese
- 4 tablespoons powdered sugar
Instructions:
- Prepare the Carrot Puree: Grate the carrot finely using the small side of the grater. Place the grated carrot in a bowl and add the vegetable oil. Blend the mixture into a smooth puree using a blender or food processor.
- Mix the Wet Ingredients: In a separate large mixing bowl, beat the eggs and granulated sugar until light and fluffy. Add the carrot puree and milk, stirring until well combined.
- Incorporate Dry Ingredients: Sift together the flour, cinnamon, allspice, black pepper, baking powder, and vanilla sugar. Gradually add the dry ingredients into the wet mixture, stirring until a smooth batter forms.
- Bake the Cake: Pour the batter into a greased or parchment-lined baking pan. Bake in a preheated oven at 180°C (350°F) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Frosting: While the cake is baking, whisk the cream cheese and powdered sugar together until smooth and creamy. Refrigerate the frosting until the cake is ready.
- Frost the Cake: Once the cake has baked and cooled completely, spread the cream cheese frosting evenly over the top.
- Serve and Enjoy! You can garnish the cake with a sprinkle of cinnamon or chopped nuts for extra flavor.
Enjoy!
