Definitely the best carrot cake you will ever taste! Outstanding flavour, super moist crumb, and velvety cream cheese frosting.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Cake
Preheat the oven to 170 °C. Grease two 24 cm cake pans, line with parchment paper and grease the parchment paper. (Parchment paper helps the cakes seamlessly release from the pans).
In a big bowl, mix the brown sugar, sugar, oil, eggs, applesauce, and vanilla together until combined and no brown sugar lumps remain.
In another large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together.
Pour the wet ingredients into the dry ingredients and fold the ingredients together until just combined. (Tipp: Use a rubber spatula).
Fold in the carrots and the almonds.
Pour the batter evenly into the cake pans. Bake them for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. (Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling).
Cream Cheese Frosting
In a large bowl using a stand mixer with a whisk, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
Add the icing sugar, milk, vanilla extract, and a pinch of salt.
Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy (Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny).
Make the Cake
First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides.
Decorate the cake however you like it. With some fresh nuts, grated carrots etc.
Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
Preparing In The Kitchen
Cake
Preheat the oven to 170 °C. Grease two 24 cm cake pans, line with parchment paper and grease the parchment paper. (Parchment paper helps the cakes seamlessly release from the pans).
In a big bowl, mix the brown sugar, sugar, oil, eggs, applesauce, and vanilla together until combined and no brown sugar lumps remain.
In another large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together.
Pour the wet ingredients into the dry ingredients and fold the ingredients together until just combined. (Tipp: Use a rubber spatula).
Fold in the carrots and the almonds.
Pour the batter evenly into the cake pans. Bake them for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. (Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling).
Cream Cheese Frosting
In a large bowl using a stand mixer with a whisk, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
Add the icing sugar, milk, vanilla extract, and a pinch of salt.
Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy (Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny).
Make the Cake
First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides.
Decorate the cake however you like it. With some fresh nuts, grated carrots etc.
Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
