A good carrot cake is a classic dessert staple. The best part? It’s good all year around! The warm flavours make it a perfect cake in the Autumn and Winter times, but it’s just as coveted in the summer! Whether you’re baking it as a birthday cake for someone special or just to have around the house – this recipe is sure to be a crowd favourite!
We’ve made our carrot cake extra nutty – but if you’re worried about any allergies, feel free to take them out of the recipe entirely!
Here’s what you need:
Ingredients:
Cake:
1 cup plain flour
2 cup shredded carrots
3/4 cup oil
2 eggs
2 tsp cinnamon powder
1 tsp cardamom powder
1/2 tbsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla essence
1/4 cup walnuts, chopped
1/4 cup pistachios, chopped
Icing:
½ cup unsalted butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar
Preparation:
Cake:
Start by preheating your oven to 350 degrees fahrenheit.
In a mixer, beat eggs and sugar until fluffy.
Add all the powders and mix well.
Add 1/2 of oil and then 1/2 of flour. Mix it well until everything is incorporated.
Add remaining oil and flour.
Add all the remaining ingredients and mix for a final time.
Pour the mixture into a greased cake pan.
Bake for 40 minute – or until a toothpick comes out clean.
Let it cool before frosting!
Icing:
Combine butter and cream cheese in the bowl of your stand mixer and beat until creamy, and there are no lumps.
Add vanilla extract and salt and stir well to incorporate.
With the mixer on low, gradually add powdered sugar until completely incorporated.
Wait until your cake has cooled down before frosting!
If you want to add toppings such as extra walnuts, almond slivers or pistachios, you can totally do so! This cake is a wonderful and decadent treat and always sure to impress! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.