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
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