Classic Carrot Cake with Cream Cheese Frosting

Ingredients

For the recipe

• 250 g plain all-purpose flour
• 2 teaspoons baking powder (8 g)
• 2 teaspoons ground cinnamon (approximately 5 g)
• 1/2 teaspoon ground ginger (approximately 1 g)
• 1/4 teaspoon ground nutmeg (approximately 0.5 g)
• 1/2 teaspoon fine salt, for the cake
• 150 g light brown sugar
• 100 g white granulated sugar
• 3 large eggs, approximately 150 g without shells, at room temperature
• 150 ml neutral vegetable oil, such as canola oil (approximately 138 g)
• 2 teaspoons vanilla extract (10 ml), for the cake
• 300 g carrots, weighed after peeling and trimming, freshly grated into fine shreds
• 75 g walnut kernels, divided into 50 g finely chopped for the batter and 25 g chopped for topping
• 60 g unsalted butter, softened but not melted, for the frosting
• 150 g icing sugar or powdered sugar, sifted, for the frosting
• 225 g full-fat brick-style cream cheese, cool but softened enough to press with a finger, for the frosting
• 1 teaspoon vanilla extract (5 ml), for the frosting
• 1 small pinch fine salt, for the frosting

Instructions

1. Heat the oven to 175°C / 350°F conventional, or 160°C / 320°F fan. Position a rack in the centre. Line the base and sides of a 23 cm / 9-inch square metal cake pan, at least 5 cm / 2 inches deep, with baking parchment. Leave enough overhang on two opposite sides to help lift out the cooled cake.
2. Peel and trim the carrots, then grate them into fine, short shreds using a box grater. Weigh out 300 g after preparation and keep their natural moisture. Chop the walnuts, keeping the 50 g for the batter separate from the 25 g for decorating.
3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg and the 1/2 teaspoon salt until evenly combined. Break up any lumps so the leavening and spices are distributed throughout the flour.
4. In a large bowl, whisk the brown sugar, granulated sugar and eggs for approximately 1 minute, breaking up the brown sugar lumps. Gradually whisk in the oil, followed by the 10 ml vanilla extract. The mixture should look smooth and evenly blended.
5. Stir the grated carrots into the wet mixture, separating any clumps so the shreds are evenly distributed.
6. Add the flour mixture in two additions, folding gently with a spatula. When only a few streaks of flour remain, fold in the 50 g chopped walnuts. Scrape the bottom and sides of the bowl and stop as soon as no dry flour remains.
7. Scrape the batter into the lined pan and spread it evenly into the corners. Bake for approximately 40-50 minutes, beginning to check at 40 minutes. The top should be golden, the centre should feel set and spring back lightly, and a skewer inserted into the centre should come out with a few moist crumbs but no wet batter. Check a second spot if the skewer hits a walnut. If the top browns too quickly near the end, cover loosely with foil and continue baking.
8. Set the pan on a cooling rack and leave the cake in the pan for 15 minutes so it becomes firm enough to handle. Lift it out using the parchment overhang, support it underneath and place it on the rack.
9. Let the cake cool completely, allowing approximately 2 hours of cooling in total, including the time in the pan. Check the underside as well as the top; neither should feel warm. Once fully cool, transfer it to a serving board or plate and refrigerate for 20 minutes before frosting.
10. While the cooled cake chills, make the frosting. Beat the softened butter in a bowl for approximately 1 minute until smooth. Add the sifted icing sugar in two additions, mixing on low speed first, then beating until evenly combined and creamy.
11. Add the cream cheese in small pieces, followed by the remaining 5 ml vanilla extract and the pinch of salt. Beat on low to medium-low speed only until smooth, approximately 30-60 seconds, scraping the bowl once. Stop when the frosting is spreadable and holds soft ridges; excessive beating can make it loose.
12. Spread all the frosting over the top of the completely cooled, chilled cake, keeping the layer even from the centre to the edges. Leave the sides unfrosted. Scatter the reserved 25 g walnuts over the top. If the frosting has softened noticeably in a warm kitchen, refrigerate it briefly before spreading.
13. Refrigerate the frosted cake for approximately 30 minutes to firm the topping. Mark the cake into a three-by-four grid and cut into 12 slices with a clean knife, wiping the blade between cuts.
14. Serve the slices chilled or let the portions being served stand for 10-15 minutes to soften slightly. Cover and return the remaining cake to the refrigerator promptly.