Autumn delight: Perfect carrot cake with cream cheese frosting

Moist and delicate carrot cake, which always turns out well, is usually served on warm weekend evenings. Accompanied by a cup of hot dark cocoa, it is all you need to feel peace and bliss, if only for a moment. For the autumn carrot cake, I also add an interesting frosting made from cream cheese. It may seem simple, but it tastes so good that everyone asks for the recipe.

Carrot cake is a classic for autumn evenings. Fluffy and moist, full of spicy notes, it literally melts in your mouth. And making it does not require culinary skills. Just toss everything into a bowl and blend well.

For this carrot cake, the cream cheese frosting (like Philadelphia) is a real hit. I spread some of the mixture between two layers of cake and pour the rest on top. It’s the perfect finish to a carrot dessert and a pleasant addition. I got the idea for this cake from the website slodkiblog.pl.

Ingredients:

                  
• 70g of sugar
• 2 eggs
• a pinch of salt
• 70ml of oil
• 100g of carrots
• 130g of flour
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1 teaspoon of cocoa
• 70g of chopped nuts

Frosting:

      
• 100g of cream cheese
• 50g of soft butter
• 40g of powdered sugar
• 1 teaspoon of vanilla sugar

Preparation:

1. Beat the eggs to a fluffy consistency. Meanwhile, add sugar and a pinch of salt.
2. Then slowly add the oil and continue mixing on low speed.
3. Add the finely grated carrots to the mixture.
4. Next, add the flour mixed with baking powder, cinnamon, and cocoa.
5. Chop the nuts and add them to the batter at the end. Stir everything with a spatula.
6. Pour the batter into a pan lined with parchment paper.
7. Bake for 30 minutes at 170°C
8. Mix the frosting ingredients. Cut the cooled cake in half. Spread half of the frosting on one layer and cover it with the other cake layer.
9. Then decorate the top of the cake with the remaining frosting. You can add chopped nuts.