This is our favourite recipe for carrot cake, with an American-style cream cheese frosting. The cake serves 12, and is ready in an hour and a half.
The main thing:
Made by Véronique
Published at 2014-08-31, this recipe is for 12 people and takes 1 hours 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 10-05-2023
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Preheat the oven to 175 degrees celsius. Grease the spring form cake tin with butter and dust with a layer of flour.
Mix the eggs, sunflower oil and 2 teaspoons of vanilla extract together in a large bowl, using a whisk. Mix in flour, sugar, baking powder, bicarbonate of soda, a pinch of salt and the ground cinnamon.
Stir the grated carrots into the mixture and pour into the greased spring form cake tin.
Bake the carrot cake for 40 to 50 minutes in the preheated oven at 175 degrees celsius. Check whether the carrot cake is ready by piercing the centre with a wooden skewer.
If the skewer comes out clean, then the carrot cake is done. Leave to cool for 10 minutes on a wire rack.
Add the butter, icing sugar, cream cheese and a teaspoon of vanilla extract to a medium bowl.
Beat until creamy and smooth. Cover the cooled carrot cake with the cream cheese frosting, and add some grated carrot strands for decoration. Enjoy!