Today I share with you a recipe to one of my favourite things in the whole wide world: carrot cake. When it’s baked properly you’ll have the perfect combination of sweet cake with spices, topped with a delicious lemon cream cheese topping. Yummm!
Last Saturday I celebrated my birthday for family in our apartment in Breda. I baked this cake as well as a simple chocolate/vanilla cake, and asked my mum to bring an apple pie. The carrot cake was so popular, and I received so many compliments! Make this cake the star of your birthday too, with this great recipe.
This recipe is enough for one large cake with a diameter of 26 to 30 cm. I only smeared the frosting on the top and sides: if you’d like to make a 2 layer cake I would suggest using 1.5 times the ingredients for the frosting.
For the Dutchies: I used this recipe. I of course changed some things about it, and I did not make 2 smaller cakes out of it: I made one larger cake. Since the recipe is in Dutch I decided to translate it for you, but the main credits go to Culy.
Carrot cake with spices and cream cheese frosting
What you need:
- Flour, 300g
- Carrots, 380g (grated)
- Brown sugar, 265g
- Sunflower oil, 250 ml
- Eggs, 4 large
- Walnuts and pecans, 100g + extra for decorating
- Cinnamon, 2 spoonfuls
- Baking powder, 2 spoonfuls
- Vanilla extract, 1 teaspoon
- Nutmeg, 1/2 teaspoon
For the frosting:
- Butter, 70g
- Cream cheese, 260g
- Icing sugar, 80-100g
- Lemon juice, 1.5 spoonfuls
Directions for the cake:
- Preheat the oven to 180 degrees. Place a sheet of baking paper on the bottom of the spring form and close the ring. Grease with some butter.
- Mix the flour and baking powder together first, and then add the cinnamon, nutmeg and sugar.
- In a different bowl, you mix together the oil, eggs and vanilla extract. When this is nice and lightly beaten, add this to the dry mixture.
- Stir the grated carrots and 100g of the nuts trough the mixture. Pour this in the spring form and place in the oven for around an hour. This is different per oven, so pay close attention! Test to see if the inside is dry with a skewer. If it doesn’t come out dry, place in the oven for a few minutes at a time until it is done.
Once the cake is completely cooled down, you can take it out of the form and start working on your frosting. I would suggest preparing the frosting on the day you plan to serve the cake.
Directions for the frosting:
- It’s easiest if the butter is already at room temperature. Mix together the butter with the cream cheese until nice and smooth.
- Slowly start adding the icing sugar and lemon juice. Keep tasting in between: you don’t want a frosting that’s too sweet or sour! Mix well.
- Now you can spread the frosting on the cake. It’s up to you if you want it on the sides as well, or only on the top!
- Decorate with the leftover walnuts and pecans. Enjoy serving this cake, I know my guests loved it!
Let me know what you think of this recipe/blog/website in general, I would love to hear from you! See you tomorrow 🙂