This culinary masterpiece is unlike any carrot cake you’ve tried before—soft, moist, and yet delightfully airy. The perfect blend of carrots, spices, and nuts creates a cake that’s not only a treat for the taste buds but also a feast for the eyes. With a preparation time of just 60 minutes, this recipe yields 6 portions of pure delight. Dive into the world of baking perfection and savor the magic of this incredible carrot cake!
Ingredients for an 18 cm (about 7 inches) diameter pan:
For the Cake:
- Grated carrots – 250 g (about 1.5 cups)
- Odorless vegetable oil – 150 ml (about 2/3 cup)
- Eggs – 2 pieces
- Flour – 1 cup (240 ml)
- Sugar – 1 cup
- Baking powder – 1 tsp
- Baking soda – 0.75 tsp
- Cinnamon – 0.5 tsp
- Salt – a pinch
- Finely chopped nuts (almonds) – 0.5 cup
For the Cream:
- Cream cheese – 500 g
- Unsalted butter at room temperature – 50 g
- Powdered sugar – 3 tbsp, or to taste
Instructions:
- Preheat the oven to 160°C (about 320°F). Grease two 18 cm (about 7 inches) diameter pans with butter and line the bottoms with parchment paper.
- Beat sugar with vegetable oil, add eggs one at a time. Add sifted dry ingredients, mix with a spatula. Add carrots and nuts. Mix, weigh the batter, divide it into 2 parts, and spread it evenly into the pans. Level the batter well, create a small indentation in the center so that the layers are of equal thickness both in the center and at the edges. Bake for approximately 35–40 minutes. A skewer inserted should come out clean but slightly moist.
- Cool the layers and cut each into 2 parts. It’s preferable to let the layers rest for at least 8 hours before slicing.
- For the cream: beat all ingredients well. Adjust the amount of powdered sugar to taste.
- Frost all layers with the cream, decorate the top and sides. Cool and cover with icing, melted chocolate, or chocolate ganache. Garnish with fresh fruits or roses.
Enjoy your meal!
