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Carrot Cake with Cream Cheese Frosting

Moist carrot cake with nuts, warm spices and cream cheese frosting. Simple tips for a tender crumb, a lovely finish and keeping the cake chilled.

Servings
1

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Instructions 👩‍🍳

Step-by-step:

Prepare the carrots and nuts: Wash and trim the carrots, then grate them finely so they soften evenly in the cake. Chop or grind the nuts so that they distribute through the crumb. Prepare the cake tin. Refer to the illustrated recipe for the exact details.
Mix the batter: Combine the liquid batter components separately from the dry components. Incorporate the spices, then fold everything together with the carrots and nuts until no dry patches remain. Avoid prolonged mixing, which can make the cake heavy.
Bake and cool: Transfer the batter to the tin and smooth the top. Bake until the centre is set and a skewer comes out without raw batter. Let the cake become stable before turning it out, then cool completely.
Finish with frosting: Stir the cream cheese frosting until smooth and spread it over the cooled cake. Refrigerate the frosted cake and keep it chilled until serving.

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Carrot cake with nuts and cream cheese frosting

A thick swirl of cream cheese frosting, a tender crumb, and a little crunch from nuts: carrot cake is always welcome at the coffee table. The finely grated carrots keep each slice lovely and moist. Put the kettle on—this is a cake to sit down and enjoy.

Fine carrots make a better crumb

Freshly grated carrots blend into the batter more evenly than coarse, dry shreds. Chop or grind the nuts so they spread through the cake instead of collecting in large chunks. The carrots add moisture, while the nuts and warm spices give each slice plenty of flavor.

Mix just enough

Once the wet and dry ingredients come together, stop when the flour is incorporated. Long mixing can make the cake heavy. When checking for doneness, test the center: a skewer should come out without raw batter. A browned surface alone does not tell you whether the middle is ready.

Wash the carrots before grating. Do not taste raw cake batter; flour and raw eggs can carry harmful bacteria. Bake the cake fully.

Give the cake time to cool

A warm cake is more fragile, so let it firm up before turning it out. Wait until it is completely cool before frosting. Even gentle warmth can soften the topping and make it slide.

A simple finish looks lovely

Spread the frosting in loose swirls rather than trying to make it perfectly smooth. A few of the recipe's nuts on top make a pretty finish and show what is inside.

Chocolate next time?

The chocolate cherry loaf cake is another lovely coffee-table choice, with chocolate and juicy cherries instead of carrots and frosting.

Keep cream cheese frosting refrigerated. Cover the frosted cake and keep it chilled until serving; return remaining slices to the refrigerator promptly.

Make the cake ahead

For a little less work on serving day, bake the cake ahead and let it cool completely. Keep the frosting separately in the refrigerator and finish the cake when you need it. An unfrosted, fully cooled cake can also be wrapped well and frozen.

Frequently asked questions

Will the cake taste strongly of carrots?
The carrots mostly bring moisture and a gentle sweetness. Nuts, spices, and frosting shape the overall flavor.

Why did my frosting slide off?
The cake may still have been warm. Cool it completely and keep the cream cheese topping chilled.

Can I serve it without frosting?
Yes. The carrot-and-nut cake is also lovely plain, especially if you prefer a simpler slice.

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