Carrot Cake With Cream Cheese Frosting
Carrot Cake With Cream Cheese Frosting – is a two-layered perfectly spiced, fluffy and moist cake with a hint of cinnamon and a dense cream cheese frosting. The perfect dessert for a spring celebration or any other special occasions.
from 1 vote
For the cake
at room temperature
For the Cream cheese frosting
heavy whipped cream
Preheat the oven at 170C.
Firstly, crack the eggs in a bowl and add the vanilla extract then whisk using the electric whisk.
Add the white sugar, keep whisking.
Then, add the oil then whisk again.
In a small bowl combine the flour, baking powder, salt and ground cinnamon.
Now, add the flour mixture to the egg mixture then whisk one more time.
Finally, add the carrot and stir using a spatula.
Line two springforms sized 22 cm with parchment pepper and grease the sides with butter.
Divide the batter between the two springforms equally then bake for about 30 minutes until they become golden brown coloured.
Let the cake cool down completely before adding the topping.
Cream Cheese Frosting
In a bowl, whisk the heavy whipped cream until it has a thick consistency.
In the another bowl, whisk the cream cheese, powdered sugar and the vanilla extract. Then fold in the heavy cream mixture and stir with a spatula until incorporated. Put in the fridge until needed.
Spread equally a generous amount of the cream cheese frosting on the first layer of the cake then top it with the second layer.
Spread the rest of the frosting on the top layer and all around the cake. Then sprinkle some ground cinnamon on the top.
Carrot Cake, Cream Cheese Frosting
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