The BEST Carrot Cake

spicy and moist

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If you’ve been on the hunt for the ultimate Carrot Cake recipe, look no further.

This cake is incredibly tasty, perfectly moist, and has just the right amount of spice. Plus, it stays fresh for days—though it’s tough not to devour it all at once!

Tips and tricks for making The BEST Carrot Cake

• Go for finely grated carrots, and if you can, grab some organic ones, they taste way better. If the carrot pieces are a bit bigger, it's not a big deal, but they won't blend as smoothly.

• Don't swap out butter for oil—it's the oil that makes it perfectly moist. You can use any oil you usually go for, and coconut oil works great too.

• You can totally mix up the spices, or if you come across a cake mix spices, that's awesome! I usually go for grated fresh ginger, but ginger powder is a good option too.

  
  

You'll need (ingredients)

Carrot Cake

• 3 large eggs (room temp)

• 350 g granulated sugar

• 350 ml oil

• 1 tsp vanilla

• 1 tbsp cinnamon

• 1 tsp nutmeg

• 1 tsp ginger (or a tbsp grated fresh ginger)

• 1 tsp grinded cloves

• 1 tsp fennel

• 1 tsp anise

• 300 g all purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 400 g grated carrot

Lemon Cheese Cream Frosting

• 60 g butter softened to a room temperature

• 150 g cream cheese

• juice of one lemon

• zest of one lemon

• 350 g powdered sugar

  
  

Instructions

Carrot cake

1. Set the oven to 160°C and let it warm up.

2. Use an electric mixer to beat the eggs and sugar together until they're well blended and smooth, which should take about 3 minutes. Then, pour in the oil and keep mixing until everything's combined.

3. Add vanilla and spices.

4. Mix the flour, baking powder, and baking soda together, then add them to the wet ingredients and mix just until combined, don't over mix.

5. Finally, toss in the grated carrots and give everything a good mix with a spatula or wooden spoon until it all comes together.

6. Lightly grease a 23cm round baking tray and pour in the mixture.

7. Bake for 1 hour.

8. Make the cream cheese frosting by beating the softened butter and cream cheese together on medium speed for around 2 minutes until they're well mixed.

9. Add the lemon zest and lemon juice and mix to combine.

10. Gradually add in the icing sugar and mix on a low speed than increase the speed and beat for 1 minute.

11. Put the mixture evenly on the cool cake and then in the fridge for at least 2 hours.

12. And now enjoy!!