Carrot cake with cream cheese frosting

Step 1/7

• 66⅔ g carrots

• oven
• vegetable peeler
• vegetable grater
• cutting board
• knife

Preheat oven to 180°C/355°F. Peel and finely grate carrots.

Step 2/7

• 41⅔ g butter
• 33⅓ g brown sugar
• ⅓ tsp vanilla extract

• standing mixer or hand mixer with beaters

In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.

Step 3/7

• ⅔ eggs

Now, blend in eggs, adding one at a time until fully incorporated.

Step 4/7

• 41⅔ g flour
• ⅓ tsp baking powder
• ⅛ tsp baking soda
• ⅛ tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp salt

• large bowl

Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.

Step 5/7

Stir grated carrots into the batter.

Step 6/7

• butter for greasing

• oven
• cake rack
• baking pan

Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7 min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.

Step 7/7

• 33⅓ g cream cheese
• 10 g melted butter
• ⅛ tsp lemon juice
• ⅛ tsp vanilla extract
• 10 g confectioner’s sugar
• whipped cream to serve

• large bowl
• whisk

For the cream cheese topping, whisk together cream cheese, melted butter, lemon juice, and remaining vanilla extract until smooth. Then stir in confectioner’s sugar little by little. Frost cooled cake with the topping and serve with some whipped cream to taste.

Enjoy your meal!