Carrot Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Line the bottoms of two 20 cm round cake pans with parchment, then coat the interiors with 2 tsp (10 ml) vegetable oil.

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: 8-inch round cake pan, oven

2. Step 2

   Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a mixing bowl.

   Ingredients used: 250.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 5.0 gr Baking Soda, 5.0 gr Ground Cinnamon, 1.0 gr Ground Nutmeg, 3.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   In a second bowl, whisk the remaining ¾ cup (170 ml) vegetable oil with the brown sugar, granulated sugar, eggs, and 1 tsp (5 ml) vanilla extract until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 180.0 gr Brown Sugar, 4.0 piece Egg, 100.0 gr Granulated Sugar, 5.0 ml Vanilla Extract, 170.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

4. Step 4

   Add the dry mixture to the wet mixture and fold just until no dry flour remains.

   Cookware: mixing bowl, rubber spatula

5. Step 5

   Fold the grated carrots and chopped walnuts evenly into the batter.

   Ingredients used: 300.0 gr Carrot, 100.0 gr Walnut

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Divide the batter evenly between the prepared pans and smooth the tops. Bake at 175°C until a skewer inserted in the centers emerges without wet batter, 28–32 minutes.

   Timer: 28 min (fixed)

   Cookware: 8-inch round cake pan, oven, rubber spatula

7. Step 7

   Let the cakes cool in their pans for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: 8-inch round cake pan, wire rack

8. Step 8

   Turn the cakes out onto a wire rack, remove the parchment, and let them cool completely.

   Timer: 45 min (fixed)

   Cookware: 8-inch round cake pan, wire rack

9. Step 9

   Beat the softened cream cheese and butter until completely smooth and fluffy.

   Timer: 2 min (fixed)

   Ingredients used: 450.0 gr Cream Cheese, 115.0 gr Unsalted Butter

   Cookware: electric mixer, mixing bowl

10. Step 10

    Add the powdered sugar gradually, then beat in the remaining 1 tsp (5 ml) vanilla extract until the frosting is smooth.

    Timer: 2 min (fixed)

    Ingredients used: 240.0 gr Powdered Sugar, 5.0 ml Vanilla Extract

    Cookware: electric mixer, mixing bowl

11. Step 11

    Place one cooled cake layer on a serving plate and spread it with some frosting. Add the second layer, then cover the top and sides with the remaining frosting.

    Cookware: Offset spatula