Easy Homemade Carrot Cake

This easy homemade carrot cake is a favorite of both adults and children, not too sweet, filling enough to fill you up with one small slice. And it’s really easy to make, just look at the length of this recipe!

This homemade carrot cake recipe is my favorite in the “easy & delicious” category. It’s hard to expect anything unusual from the combination of these ingredients and the ease of preparation, but the result will surprise you, I promise!

Many people are scared by the presence of carrots in the cake, but I assure you, you can’t fill it’s taste at all, and if you don’t know, you can’t even guess that it is there. This carrot cake has an unrealistic spicy flavor, so Christmas-like.

You can add additional layers to your taste, they will make your cake special and unique. These can be any flavors that go well with spicy aromas: salted caramel, caramelized bananas or pears, orange candied fruit, lemon curd, etc.

I recommend baking the cake layers by dividing the dough into 3 pans, all at. The specified amount of ingredients is enough for 3 cake layers with a diameter of 16-18 cm. This way, the baking process does not take too long and the cake layers are well baked. Additional molds of the desired size can be made from foil.

The amount of ingredients given makes a cake 18 cm in diameter, 9-10 cm high, and weighing about 1.6 kg.

Ingredients

For the dough:

3 eggs
170 g sugar
150 g odorless vegetable oil
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
zest of 1 orange
a pinch of salt
200 g wheat flour
1 tsp baking powder
100 g of any nuts or a mixture of different
200 g of carrots

For the frosting:

500 g cream cheese (like Philadelphia)
100 g whipping cream
70 g powdered sugar

So, let’s go.

The cake layers

1. Turn on the oven to preheat to 180°C.
2. Mix the eggs and sugar well with a whisk or mixer.
3. Add oil, vanilla extract and orange zest, mix well.
4. Add spices, salt, flour, baking powder. Stir to combine.
5. Chop the nuts not too finely, add to the dough, and mix.
6. Grate the carrots on a fine grater, add to the dough, and mix.
7. Pour the dough into 3 baking tins covered with parchment, do not grease the sides.
8. Bake in an oven preheated to 180°C about 20-25 minutes (the time may vary for your oven!). Check the readiness with a wooden skewer. If you are baking a whole cake in one mold, it can take about 1 hour or even longer, depending on the size of the mold.
9. Remove the pans from the oven. Cool the cakes in the molds.

Cream cheese frosting

1. Drain the excess liquid from the cream cheese container.
2. Put the COLD cream and COLD cream cheese into a mixing bowl. Sift in the icing sugar.
3. Whip with a mixer until a smooth, silky cream is obtained, about 5 minutes.

The proportion of cream and cream cheese can be changed to your liking and depending on the fat content and density of the cheese.

Assembling the cake is also unlikely to cause any difficulties.

The cake layers are soft and juicy, so there is even no need to soak them.

Layer the cake and frosting on top of each other, then cover the whole cake with a primary layer of frosting that will fix the crumbs. Then cover with a finish layer of frosting and bring to a perfect finish.

Place the cake in the fridge for at least 3 hours or overnight. Decorate the cake to your preferences and serve.

You can even make the cake “naked”, which will increase the level of ease of preparation to the maximum, furthermore it will look amazing.

What do you think about this recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!