The Juiciest Carrot Cake
Carrot cake is basically the best excuse to eat veggies for dessert! Moist, perfectly spiced, and just sweet enough, it’s the kind of cake that feels like a warm hug. Whether you’re in it for the soft, melt-in-your-mouth crumb or the dreamy cream cheese frosting, this classic treat never disappoints.
Ingredients
- 500g carrots
- 250g oil
- 4 eggs
- 150g full-fat yoghurt
- 350g flour
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 125g pear, grated
- 2 tbsp sour cherry or pomegranate molasses
- 300g light brown sugar
- 1 tsp ground cinnamon
- 1 tsp freshly grated ginger
- 1/2 tsp allspic
- 100 g toasted pecans or walnuts, roughly chopped (optional)
- ½ tsp salt
Frosting
- 500g cream cheese
- 500g icing sugar
- 4 tbsp maple syrup
- 250g salted butter, room temp
- ½ tsp salt
Step 1
Grate the carrots and mix them with the brown sugar. Let the mixture sit for a few minutes to allow the sugar to dissolve and the carrots to release their juices.
Step 2
Blend half of the grated carrots into a paste, then combine with the remaining grated carrots and the grated pear.
Step 3
Add the oil, yoghurt, molasses, and eggs to the carrot mixture. Stir well until combined.
Step 4
In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the optional nuts if using.
Step 6
Divide the batter evenly into three 20 cm cake tins.
Step 7
Bake at 180°C for 25–30 minutes. Allow the cakes to cool completely before frosting.
Step 8: Brown Butter Frosting
Melt half of the butter in a saucepan over medium heat. Let it bubble and cook for about 10 minutes, stirring occasionally, until it turns golden brown and develops a nutty aroma.
Step 9
Transfer to a shallow bowl and refrigerate, stirring every 5 minutes to cool it down faster.
Step 10
In a mixing bowl, whisk together the cream cheese, icing sugar, maple syrup, salt, and the remaining room-temperature butter.
Step 11
Add the cooled brown butter and continue whisking until light and fluffy.
Step 12
Once the cakes are completely cool, layer them with the frosting. Top with additional toasted nuts if desired.