Spiced carrot cake

The best Carrot cake!

Super moist and fluffy! These are the first words that come to mind whenever I think back to the first time I tried this cake. After this, I ONLY bake this cake. It is the best cake, it has everything you want in a cake, and the frosting just brings this cake to the next level.
No matter what I say I will never do justice to this beautiful cake, so I just encourage you to try it out! I promise you will not regret it.

Ingredients for the best carrot cake!


Enjoy!

Spiced Carrot Cake with Lemon Frosting

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 30 minutes

Ingredients

Cake Batter

Dry ingredients

  • 500 ml flour
  • 200 ml brown sugar
  • 1 tsp baking soda
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp vanilla sugar
  • 1 tsp cardamom
  • 1 tsp powdered ginger
  • ½ rsp powdered cloves

Wet ingredients

  • 4 eggs
  • ½ ts salt
  • 300 ml neutral vegetable oil
  • 800 ml 8 dl carrot finely grated
  • 1 orange zest

Frosting

  • 200 g cream cheese
  • 125 g softened unsalted butter
  • 350 g confectioners sugar
  • 1 lemon zest and juice

Instructions

For the Cake

  1. Mix the dry ingredients.
  2. Add eggs and oil, mixing well.

  3. Add the grated carrots and mix until the dough becomes even in texture.

  4. Line a cake form about 26cm in diamenter with baking paper or alternatively cover the cake form with butter and flour to prevent the cake from sticking.

  5. Pour the cake batter into the prepared cake form and bake for 35 -45 min or until the cake is golden. Once you are ready to take the cake out you can ensure it is cooked through by using a toothpick to poke the cake and it comes out clean.

  6. Allow the cake to cool completely before frosting the cake

For the frosting

  1. The cream cheese and the butter should be set out of the fridge for a while to allow them to come up to room temperature.

  2. Using a whisk or Kitchen helper, whisk the cream cheese until you get a smooth cream.

  3. Add the softened butter cut into small cubes and whisk together until smooth

  4. Add the confectioner's sugar, lemon juice, and zest whisk together and taste. Add more sugar or lemon to achieve the desired balance of tangy and sweet.

  5. Refrigerate the frosting and then cover the cake to your liking.

    The cake should be stored in the fridge once the frosting has been added to the cake

Recipe Notes

I like topping the cake with caramelized pecan nuts. This really rounds up the cake in a perfect way, 

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