Eating healthy and cutting back on sugar is going pretty well, most of the time. But sometimes I just can’t resist and I give in to the craving and indulge in something not-so-healthy. And when I do, I do it right. Like this ridiculously scrumptious moist and sweet carrot cake topped with a luscious cream cheese frosting.
I always thought frosting was overrated, it would just be an extra trip to the gym without actually adding something to the cake. But boy, was I wrong. This fresh and slightly tangy frosting turns a decent cake into one big party in your mouth. Note to self: make that extra trip to the gym and get yourself another slice of this cake.
The original recipe makes 2 cakes which are later set up on top of each other, but I just made one cake. The recipe below gives the (adapted) measurements for 1 cake.
150 g flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp cocoa powder
1.5 tsp cinnamon
100 g granulated sugar
100 g light brown sugar
135 g canola of sunflower oil
1 tsp pure vanilla extract
200 g coarsely shredded carrots
70 g raisins
Preheat the oven to 350˚F/175˚C. Line one 9-inch cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa and cinnamon.
In a bigger bowl, beat the two types of sugar, oil, eggs and vanilla on medium speed for 1 minute, or until well mixed. Add the flour mixture and beat on low speed for about 20 seconds, just until incorporated. Add the carrots and the raisins and mix with a spatula.
Scrape the batter into the prepared cake tin, smooth the surface with the spatula and place the tin into the oven. Bake the cake 45-55 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake and invert the cake onto a wire rack. Cool completely.
Make the frosting according to these instructions. I’ve added the zest of half a lemon and 1 tbsp of lemon juice and only added half a cup of powdered sugar. Just add these ingredients to taste.
When the cake has cooled down completely and the frosting has been made, spread the frosting over the cake.