For the cake
- 2 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 picnh of salt
- 200 g granulated sugar
- 200 g brown sugar
- 250 ml vegetable oil
- 4 large eggs
- 250 g grated carrots
- 120 g chopped almonds
- 1 tsp vanilla extract
For the cream cheese frosting
- 250 g cream cheese
- 120 g unsalted butter
- 400 g powdered sugar
- 1 tsp vanilla extract
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking. Prepare your pans.
Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, beat 1 cup granulated sugar, 1 cup brown sugar, and 1 cup vegetable oil until smooth. Add 4 eggs one by one, beating.
Stir in 1 teaspoon vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix. Fold in grated carrots and almonds.
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Check for doneness.
Once baked, remove the cakes from the oven. Allow them to cool in their pans for 10 minutes. Then, transfer them to a wire rack to cool fully.
For the frosting, beat 8 ounces softened cream cheese and 1/2 cup softened butter until smooth. Add 4 cups powdered sugar gradually, mixing well. Stir in vanilla.
Spread a generous layer of frosting on top of one cake layer. Place the second cake layer on top. Frost the top and sides with the rest.
Garnish the cake with additional chopped almonds on top for decoration. Cut into slices and serve your carrot cake. It’s ready to be enjoyed by all.
Store leftover cake in an airtight container to keep it fresh. Serve with a cup of tea or coffee for a delightful treat.