Carrot Cake
A delicious moist carrot cake with a creamy vanilla cream cheese topping. Perfect with a cup of tea or simply as a snack.
For this cake, use freshly grated carrots to make it even more moist! Walnuts are optional. You can bake this cake in a loaf pan or in a square baking pan of 20x20cm or a round baking pan of 18-20cm.
Ingredients
Cake tin of 18x8cm, greased and lined with parchment paper
Mixer with balloon whisk attachment
Cake
150 grams of Lisa's Choice flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp ginger powder
pinch of nutmeg
pinch of ground cloves
1 tbsp psyllium
150 grams light brown sugar
50 grams granulated sugar
2 eggs
120 ml sunflower oil
65 grams unsweetened applesauce (store-bought or homemade)
1 tbsp water
150 grams freshly grated carrots
50 grams chopped walnuts (optional)
Cream Cheese Topping
100 grams cream cheese
75 grams butter
80 grams powdered sugar
1 tsp vanilla extract
30 grams walnuts for decoration (optional)
Preparation
Cake
1. Preheat the oven to 175°C.
2. In a bowl, combine flour, baking powder, baking soda, salt, spices, and psyllium. Whisk together and set aside. If you don't have psyllium, you can omit it; the cake might be slightly crumbly. If omitting psyllium, you can skip the tablespoon of water as well.
3. In a separate bowl, use a mixer with a balloon whisk attachment to combine the light brown and granulated sugars with the eggs until you get a light and airy pale yellow mixture. Gradually add the oil in a steady stream and ensure it's well incorporated into the egg-sugar mixture. Add the applesauce and tablespoon of water (if using psyllium; otherwise, skip this step) and mix briefly.
4. Gently fold the flour mixture into the egg mixture using a spatula until well combined.
5. Add the grated carrots and optionally the chopped walnuts.
6. Pour the batter into the prepared cake tin and bake in the preheated oven for about 55-60 minutes. The cake is done when a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Cream Cheese Topping
1. Place the butter in a bowl and mix for 5 minutes until it becomes creamy.
2. Sift the powdered sugar and add it to the butter. Mix for at least 5 minutes until you have a white and fluffy mixture.
3. Add the cream cheese and vanilla extract, and mix for 2 more minutes until you have a light and airy mixture. Spread the topping over the cake, and you can use a piping bag if desired.
4. Decorate with the finely chopped walnuts (optional).
Enjoy!