Classic Carrot Cake with Cream Cheese Frosting

 Moist, warmly spiced, and filled with grated carrots and chopped nuts, this timeless carrot cake is topped with a tangy, velvety cream cheese frosting. Perfect for celebrations, afternoon tea, or any day that calls for a slice of homemade comfort.

Ingredients

For the Cake:

• 2 large eggs, at room temperature

• 175 g (¾ cup) brown sugar

• 75 g (⅓ cup) plain yogurt

• 120 ml (½ cup) vegetable oil

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional)

• 225 g (1½ cups) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon ground cinnamon

• 225 g (2 cups) grated carrots (about 3 medium carrots)

• 75 g (½ cup) chopped walnuts or pecans

For the Cream Cheese Frosting:

• 225 g (8 oz) cream cheese, softened

• 115 g (½ cup) unsalted butter, softened

• 1 teaspoon vanilla extract

• 250 g (2 cups) powdered sugar, sifted

Instructions

1. Prepare the Cake Batter

• Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan or a 9-inch square pan.

• In a large bowl, whisk together the eggs and brown sugar until smooth and slightly thickened.

• Add the yogurt, vegetable oil, vanilla extract, and almond extract (if using). Mix until well combined.

2. Combine Dry Ingredients

• In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.

• Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.

3. Fold in Carrots and Nuts

• Gently stir in the grated carrots and chopped nuts until evenly distributed.

4. Bake

• Pour the batter into the prepared pan and smooth the top.

• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Make the Frosting

• In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

• Add the vanilla extract, then gradually beat in the sifted powdered sugar until the frosting is fluffy and spreadable.

6. Frost the Cake

• Once the cake is completely cool, spread the frosting evenly over the top.

• For added decoration, sprinkle with extra chopped nuts or a light dusting of cinnamon.

Baker’s Notes:

• For best results, ensure all ingredients (especially eggs, yogurt, cream cheese, and butter) are at room temperature before beginning.

• To grate the carrots, use the medium holes of a box grater. Blot excess moisture with a paper towel if needed.

• Store the cake covered in the refrigerator for up to 4 days due to the cream cheese frosting. Let it sit at room temperature for 20 minutes before serving for the best texture.

Enjoy this beautifully moist, spiced carrot cake—a classic treat that never goes out of style.