Carrot Cake
Desserts

BB’s Divine Carrot Cake

BB's Divine Carrot Cake

Check out our perfected carrot cake recipe! A very fluffy and flavourful cake topped with a rich and creamy frosting. Perfect for afternoon tea.

Type: dessert

Cuisine: Universal

Keywords: Carrot cake, carrot cake recipe, cakes for tea, easy cake recipe, easy carrot cake recipe

Recipe Yield: 8 servings

Calories: 280

Preparation Time: 30M

Cooking Time: 35M

Total Time: 1H05M

Rating: 5

Rating Minimum: 1

Rating Maximum: 5

Recipe Ingredients: 1 cup light brown sugar 3/4 cup vegetable oil 3/4 cup greek yogurt 3 large eggs 2 tsp vanilla 1 tsp baking soda 2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt Approx. 2 carrots for shredding 3/4 cup crushed pecans 2 cups flour 400g cream cheese 100g butter 2 cups icing sugar 2 tbsp heavy cream 2 tsp vanilla

Recipe Instructions: 1. Preheat the oven to 180 degrees Celsius 2. Beat the eggs, sugar and vanilla until light and fluffy 3. Add vegetable oil and yogurt and mix 4. Add in the flour, baking soda, cinnamon, nutmeg and salt and further mix 5. Fold in the crushed walnuts and shredded carrots 6. Bake for 35 minutes 7. Allow cake to cool for 15 minutes and begin with the cream. 8. Beat the cream cheese and butter until well incorporated 9. Beat in the icing sugar, vanilla and heavy cream

Carrot cake is one of our all time favourite cakes! Its warmness and burst of flavour makes for the perfect tea time delight. We may be biased, but the combination of spices, velvety cream and fluffiness of this cake is unbeatable!

Carrot cake was never popular in our household. Most recipes we tried were too overpowering, in terms of spice, for our liking. This golden recipe however, has the perfect combination of brown sugar, cinnamon and nutmeg for the most flavourful carrot cake!

Carrot Cake

The texture of this cake is quite moist and super fluffy! The hidden pieces of crushed pecans within the base complements the texture beautifully! Whisking the eggs  into the sugar and yogurt mixture, until it is thick and creamy, is absolutely essential for this cake! As mentioned in our Pistachio Biscuit Cake recipe, this technique results in an impeccably fluffy and airy cake base, that almost everyone that tastes it comments on!

Carrot Cake Cream

Now, lets talk cream! If we could eat cream cheese frosting for breakfast, lunch and dinner, trust me, we would! For this reason, I think we have pretty much mastered this recipe. Combining the cream cheese and butter with fresh cream is completely transformational! The fresh cream addition to this cake makes it a lot more velvety and adds to the overall lightness of the cake! I urge all you cream cheese lovers to try this recipe, you wont regret it,  I promise! 

Check out the recipe below and make sure to tag us in your lovely creations! Hope you enjoy!


Base Ingredients:

  • 1 cup light brown sugar
  • 3/4 cup vegetable oil
  • 3/4 cup greek yogurt
  • 3 large eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • Approx. 2 carrots for shredding
  • 3/4 cup crushed pecans
  • 2 cups flour

Frosting Ingredients:

  • 400g cream cheese
  • 100g butter
  • 2 cups icing sugar
  • 2 tbsp heavy cream
  • 2 tsp vanilla

Method:

  1. Preheat the oven to 180 degrees Celsius
  2. Beat the eggs, sugar and vanilla until light and fluffy
  3. Add vegetable oil and yogurt and mix
  4. Add in the flour, baking soda, cinnamon, nutmeg and salt and further mix
  5. Fold in the crushed walnuts and shredded carrots
  6. Bake for 35 minutes

Cream Frosting Method:

  1. Beat the cream cheese and butter until well incorporated
  2. Beat in the icing sugar, vanilla and heavy cream

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