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.

Ingredients:

For the cake:

1 ½ cups granulated sugar

1 cup vegetable oil

3 eggs

2 cups All-Purpose Flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

½ teaspoon salt

3 cups shredded carrots (5 medium)

1 cup coarsely chopped walnuts

For the frosting:

8 oz of softened cream cheese

¼ cup of softened butter or margarine 

2to 3 teaspoons milk

1 teaspoon vanilla

4 cups powdered sugar

Preparation:

Heat your  oven to 350°F. Grease the bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In a large bowl, beat granulated sugar, oil and eggs with an electric mixer on low speed for about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed for 1 minute. Stir in carrots and nuts. Pour into the pan. 

Bake the 13×9-inch pan for 40 to 45 minutes or the round pans 30 to 35 minutes. You can place the rectangular pan on a cooling rack.  Cool the round cakes for 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

In a medium bowl, beat cream cheese, butter, milk and vanilla with your electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13×9-inch cake or fill and frost round layers with frosting. 

Once prepared, serve in style – this cake deserves to be presented in all its glory!

Carrots are part of a healthy diet right?! So indulge in this treat, guilt-free and enjoy! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments. Bon  Appetit!