Carrot Cake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 4 large eggs 4 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 2 cups (250g) grated carrots 2 cups (250g) grated carrots
• Zest of 1 orange Zest of 1 orange
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk
• Cream Cheese Frosting: Cream Cheese Frosting:
• 8 oz (225g) cream cheese, softened 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar 3 cups (360g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 55g, 40g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. 3.
   In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
4. 4.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
6. 6.
   Fold in the grated carrots and orange zest until evenly distributed.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. 10.
11. 11.
    For the Cream Cheese Frosting:
12. 12.
    In a large bowl, beat the cream cheese and butter until smooth and creamy.
13. 13.
    Gradually add the powdered sugar, one cup at a time, and continue beating until well incorporated.
14. 14.
    Stir in the vanilla extract and mix until the frosting is smooth and fluffy.

Treat your ingredients with care...

• Carrots — Make sure to grate the carrots finely to ensure they blend well into the cake batter.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Cream cheese — It's important to use softened cream cheese for the frosting to achieve a smooth texture.
• Powdered sugar — Sift the powdered sugar before adding it to the frosting to avoid lumps.
• Orange zest — Use organic oranges or wash the orange thoroughly before zesting to avoid any unwanted chemicals.

Tips & Tricks

• For added texture, you can fold in 1/2 cup of chopped walnuts or raisins into the cake batter.
• To make the cake more festive, decorate the top with a sprinkle of shredded coconut or chopped nuts.
• If you prefer a sweeter frosting, you can increase the amount of powdered sugar in the cream cheese frosting.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• Store the cake in the refrigerator to maintain its freshness.

Serving advice

Serve the Carrot Cake at room temperature for the best flavor and texture. Cut into slices and enjoy with a cup of tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the cake with a light sprinkle of cinnamon or garnish with a few carrot curls. Place the cake on a decorative cake stand or serving platter for an elegant touch.