A delightful carrot cake recipe with a moist texture and a creamy frosting, perfect for any occasion.
Preheat your oven to 180°C (350°F) and line a cake tin with baking paper.
Using baking paper ensures the cake doesn't stick and makes it easier to remove from the tin.
In a mixing bowl, combine the light brown sugar and eggs, whisking until well blended.
Whisking thoroughly incorporates air, giving the cake a lighter texture.
Add the grated carrots to the sugar and egg mixture, stirring to combine.
Grate the carrots finely for a smoother batter and even distribution.
Sift together the flour, cinnamon, baking powder, baking soda, and salt, then fold into the wet mixture.
Sifting the dry ingredients ensures there are no lumps and helps with even mixing.
Gently fold in the chopped walnuts.
Coat the walnuts in a bit of flour before adding to prevent them from sinking to the bottom.
Pour the batter into the prepared cake tin and bake for 55-60 minutes, or until a skewer inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Allow the cake to cool in the tin for 10 minutes before transferring to a cooling rack.
Cooling in the tin helps the cake set and prevents it from breaking.
For the frosting, beat the softened cream cheese, powdered sugar, and lemon zest until smooth.
Ensure the cream cheese is at room temperature for a lump-free frosting.
Spread the frosting evenly over the cooled cake.
Use a spatula to create decorative swirls for a professional look.
Slice and serve your delicious carrot cake.
Pair with a hot beverage for a delightful treat.
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