Moist Carrot Cake with Cream Cheese Buttercream

Name: Moist Carrot Cake with Cream Cheese Buttercream
Total time: 35 min
Cuisine: American
Ingredients: 2 cups plain flour; 2 tsp baking powder; 1 tsp baking soda; 2 tsp cinnamon powder; 0.5 nutmeg; 0.25 tsp salt; 1 tsp vanilla extract; 0.75 cup brown sugar; 1 cup vegetable oil; 3 eggs; 2 cups grated carrots; 1 cup chopped walnuts (for topping); 168 g cream cheese; 112 g unsalted butter; 285 g icing sugar; 0.75 tsp vanilla extract; 0.75 tbsp lemon juice

35m

Serves 1

facebook.com

Moist Carrot Cake with Cream Cheese Buttercream

facebook.com

35m

Serves 1

Directions

1Pre-heat oven to 140 degrees Celsius convection or 160 degrees Celsius conventional setting.
2In a bowl, sift together plain flour, baking powder, baking soda, cinnamon powder, nutmeg and salt.
3In a larger bowl, whisk together eggs, brown sugar, vegetable oil and vanilla extract.
4Gradually add flour mixture.
5Fold in grated carrots.
6Pour into a 24cm square pan.
7Bake for 35 minutes at 140 degrees Celsius convection or 160 degrees Celsius conventional oven.
8Allow cake to cool.
9Prepare cream cheese frosting by mixing (with an electric mixer) cream cheese, butter, icing sugar, vanilla extract and lemon juice. Mix thoroughly until it looks lighter and smooth.
10Frost top and all sides of the cooled cake. Make it as smooth as possible.
11Decorate sides of the cake with chopped walnut.
12Slice and enjoy!

Ingredients

2 cups plain flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon powder
0.5 nutmeg
0.25 tsp salt
1 tsp vanilla extract
0.75 cup brown sugar
1 cup vegetable oil
3 eggs
2 cups grated carrots
1 cup chopped walnuts (for topping)
168 g cream cheese
112 g unsalted butter
285 g icing sugar
0.75 tsp vanilla extract
0.75 tbsp lemon juice

Equipment

ovenbowlelectric mixer24cm square pan

Tips

Allow cake to cool before frosting.
Mix frosting thoroughly with an electric mixer until it looks lighter and smooth.
Frost the cake as smooth as possible.

Moist Carrot Cake with Cream Cheese Buttercream

35m

Serves 1

facebook.com

Moist Carrot Cake with Cream Cheese Buttercream

facebook.com

35m

Serves 1

Directions

1Pre-heat oven to 140 degrees Celsius convection or 160 degrees Celsius conventional setting.
2In a bowl, sift together plain flour, baking powder, baking soda, cinnamon powder, nutmeg and salt.
3In a larger bowl, whisk together eggs, brown sugar, vegetable oil and vanilla extract.
4Gradually add flour mixture.
5Fold in grated carrots.
6Pour into a 24cm square pan.
7Bake for 35 minutes at 140 degrees Celsius convection or 160 degrees Celsius conventional oven.
8Allow cake to cool.
9Prepare cream cheese frosting by mixing (with an electric mixer) cream cheese, butter, icing sugar, vanilla extract and lemon juice. Mix thoroughly until it looks lighter and smooth.
10Frost top and all sides of the cooled cake. Make it as smooth as possible.
11Decorate sides of the cake with chopped walnut.
12Slice and enjoy!

Ingredients

2 cups plain flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon powder
0.5 nutmeg
0.25 tsp salt
1 tsp vanilla extract
0.75 cup brown sugar
1 cup vegetable oil
3 eggs
2 cups grated carrots
1 cup chopped walnuts (for topping)
168 g cream cheese
112 g unsalted butter
285 g icing sugar
0.75 tsp vanilla extract
0.75 tbsp lemon juice

Equipment

ovenbowlelectric mixer24cm square pan

Tips

Allow cake to cool before frosting.
Mix frosting thoroughly with an electric mixer until it looks lighter and smooth.
Frost the cake as smooth as possible.