I want to like carrots. I really do. I want to be one of those people who snacks on carrots at lunch and looks at the rest of the sandwich and burrito eating masses with well deserved superiority. But I’m not. And when I do make a sad attempt to snack on carrots, I end up eating about a 1 : 4 carrot to ranch dressing ratio, which I’m pretty sure defeats the whole purpose, and does in no way grant me that superiority status.
So I made this carrot cake instead, which totally made me feel superior ’cause it’s SOOO good. I love carrot cake about as much as I dislike eating raw carrots. I order it at restaurants pretty much every time it’s available. I can honestly say I have not had in my entire life a carrot cake better than this one. It’s not super sweet, it’s moist and fluffy and the walnuts give it that extra crunch that is oh so satisfying. Hope you enjoy it as much as I did! Let me know in the comments!
- 240 g all purpose flour (or 2 cups)
- 2 tsp baking soda
- 1 tsp salt
- 300 g sugar (or 1 1/2 cups)
- 1 cup light oil (I use sunflower)
- 4 eggs
- 1 tbsp cinnamon
- 1/4 tsp ground cloves
- 434 g grated carrots (or 4 cups)
- 25 g grated fresh ginger
- 225 g chopped walnuts (not too fine, you want that crunch) (or 2 cups, divided)
- 1/4 cup butter
- 300 g cream cheese full fat
- 330 g confectioners sugar
- 1/2 tsp vanilla extract
Pre-heat oven to 350 degrees F (177 degrees C) .
Grease two 9" (23 cm) round cake pans and line them with parchment paper on the bottom. (You don't necessarily need to line them, but I find it much easier to get the cakes to come out)
Mix flour, baking soda and salt in a bowl.
In a separate bowl, beat eggs, sugar, oil, cinnamon and cloves at medium speed for about 3-5 minutes. This will give you a nice emulsion.
Add flour mixture to the liquids and stir until well mixed. Do not beat and do not over-stir.
Add walnuts, ginger and carrots to the mixture and again, stir until just well mixed.
Divide mixture equally between the two pans.
Bake in the pre-heated oven for 35-40 minutes.