- 260 g all-purpose flour
- 250 g finely grated carrots
- 130 g chopped almonds
- 3 eggs
- 180 g light brown sugar
- 150 ml sunflower oil
- 10 g baking powder
- 4 g baking soda
- 1 tsp ground cinnamon
- 2 g ground ginger
- 2 g fine salt
- 5 ml vanilla extract
- 260 g cream cheese
- 85 g unsalted butter for frosting
- 90 g powdered sugar
Shred peeled carrots finely and pat away excess surface moisture, then toast chopped almonds until fragrant; line two round cake tins and preheat the oven to 175°C.
Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl so the spices disperse evenly before meeting the wet cake mixture.
Beat eggs with brown sugar, sunflower oil, and vanilla until emulsified, then fold in the dry ingredients without vigorous stirring that might toughen the sponge.
Stir grated carrots and most toasted almonds into the batter, divide between prepared tins, and bake twenty eight minutes until the centers test clean and spring back.
Cool cake layers completely before beating softened butter with cream cheese and powdered sugar until smooth; refrigerate the frosting briefly if too soft to spread.
Sandwich the cake layers with frosting, cover the top and sides, and scatter remaining almonds over the surface; chill slightly before slicing into neat portions.
