Description
It’s moist, it’s fluffy, and it’s my all-time favourite homemade Carrot Cake. This easy Carrot Cake has hints of spices and citrus, and is layered with a delicious cream cheese frosting! I hope you enjoy this classic springtime dessert!
Ingredients
For The Cake
- 2 ½ cups/280 grams of Cake Flour
- 1 tbsp Baking Powder
- 1 tbsp Baking Soda
- 1 tbsp Cinnamon Powder
- 1 tsp Nutmeg, freshly grated
- ½ tsp Salt
- ½ cup/50 grams of Walnuts, toasted and chopped fine
- 2 ½ cups/280 grams Carrots, grated
- 1 cup/242 grams of Seedless Oranges, pureed
- ¼ cup/70grams Orange Marmalade
- 5 large Eggs, room temperature
- 1 ½ cup Vegetable Oil
- 2 ½ cups/350 grams Dark Brown Sugar
- 1 tbsp Pure Vanilla Extract
For The Cream Cheese Frosting
- 250 grams of Unsalted Butter, room temperature
- 450 grams Block Cream Cheese, chilled(remove from the refrigerator 1 hour before preparing the frosting)
- 900 grams Icing Sugar/ Confectioners sugar, sifted
- 1 tsp lemon zest
Method
FOR THE CAKE
- Preheat the oven to 350F/180C.
- Prepare the cake pans and leave them aside.
- In a medium-size bowl, sift together the cake flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Add the finely chopped walnuts and give it a whisk to make sure the walnuts get coated with the flour mixture.
- Peel and grate about 3 large carrots and measure the required amount. Keep it aside in a bowl.
- Cut about 1 ¼ orange with the skin on and puree it. Measure and put in a bowl. Add the orange marmalade to it and give it a quick stir till both are well combined.
- In the bowl of a stand mixer, add the eggs and brown sugar and on a high speed, whisk them together for about 2 minutes.
- Add the pureed orange and continue whisking at a high speed for about 5 minutes.
- Add the vanilla extract and give it a quick mix.
- With the mixer on low, gradually stream in the oil and keep whisking till all the wet ingredients get well incorporated.
- Turn the mixer on stir or low and start spooning in the dry ingredients. Occasionally, scrape down the bowl of the stand mixer to make sure all ingredients get well blended.
- Now spoon in the grated carrots. Scrape down the bowl once again.
- Divide the batter into the prepared cake pans and bake in the preheated oven for approximately 30-40 minutes or until a toothpick inserted in the cake comes out clean.
- Allow the cakes to cool completely before frosting
For The Cream Cheese Frosting
- Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat it for just 1 minute until creamy, well-combined, and lump-free.
- Add the lemon zest and with the mixer on low, gradually add the icing sugar until completely combined (just for a minute). Scrape down the bowl along the sides and bottom of the bowl to make sure all the ingredients get well combined.
- Make sure your cake or cupcakes are completely cooled before frosting them.
