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Basic Carrot Cake

Here's a carrot cake that needs minimal ingredients and still tastes epic!
Course Dessert

Ingredients
  

  • 280 g all purpose flour or 2 1/4 cups
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1.5 tbsp cinnamon
  • 1 tsp nutmeg
  • pinch of salt
  • 180 ml vegetable oil
  • 1 1/4 cup sugar
  • 1/2 cup brown sugar if not available mix sugar with carob molasses to get this texture
  • 1.5 tsp orange blossom water
  • 2 tsp vanilla
  • 4 eggs
  • 3 cups shredded carrots
  • 1/2 cup yogurt laban
  • 1 cup crushed walnuts

Frosting

  • 72 g cream cheese or 4 cream cheese cubes
  • 1 tsp tahini
  • 1.5 tbsp honey
  • 1 tsp yogurt

Instructions
 

  • Preheat oven to 180 C
  • Sift all the dry ingredients in a bowl and set aside (flour salt spices baking p baking s ...)
  • In a stand mixer, or by hand, beat together the oil and sugars for a few minutes. Add eggs one at a time making sure to incorporate them well into batter
  • Add the yogurt, orange blossom water, vanilla and mix until just incorporated
  • Fold in the carrots and walnuts
  • Grease your bundt pan with tahini and pour in the batter ( you can also bake it in 2 9 inch pans)
  • Bake for 40 min (if bundt) and 30 min if divided or until a knife inserted comes out clean

Frosting

  • Mix the cream cheese together, add remaining ingredients and mix well until silky smooth
  • Drizzle over cake once cooled down

Notes

If you want to go with the full on cream cheese frosting:
Mix in one pack of cream cheese with powdered sugar and vanilla until smooth and spread over cake