Moist Carrot Cake with Cream Cheese (Print Version)

# Ingredients:

→ Cake batter

01 - 1½ cups (200g) all-purpose flour
02 - ½ cup (50g) ground almonds
03 - 1 teaspoon baking soda
04 - 1 teaspoon cream of tartar baking powder
05 - ¼ teaspoon ground nutmeg
06 - 1½ teaspoons ground cinnamon
07 - ¾ cup (150g) brown sugar, packed
08 - 1 teaspoon vanilla bean paste (or extract)
09 - 3 large eggs, room temperature
10 - ⅓ cup (90g) canola oil or vegetable oil
11 - ¼ teaspoon salt
12 - 4 tablespoons plain yogurt
13 - 2 cups (200g) freshly grated carrots (about 3-4 medium carrots)
14 - ½ cup (50g) chopped pecans and walnuts

→ Cream cheese frosting

15 - 10.5 oz (300g) cream cheese, room temperature
16 - ½ cup (120g) unsalted butter, softened
17 - Pinch of salt
18 - 1 teaspoon vanilla extract
19 - 1 cup (120g) powdered sugar, sifted

# Instructions:

01 - Preheat your oven to 365°F (185°C) fan/convection or 375°F (190°C) conventional. Grease and line an 8-inch (20cm) springform pan with parchment paper. In a medium bowl, whisk together the flour, ground almonds, baking soda, cream of tartar baking powder, nutmeg, cinnamon, and salt. In a large bowl, beat the brown sugar, vanilla paste, and eggs until creamy and slightly thickened, about 2 minutes. Slowly stream in the oil while continuing to beat. Gently fold in the yogurt, followed by the grated carrots. Add the dry ingredients and chopped nuts, folding just until combined with no visible flour pockets.
02 - Pour the batter into the prepared pan and smooth the top. Place on the lowest rack of your preheated oven and bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, loosely cover with aluminum foil. Allow the cake to cool in the pan for 15 minutes, then remove the ring and let cool completely on a wire rack. Once completely cool, use a long serrated knife to carefully slice the cake horizontally into two even layers.
03 - In a large bowl, beat the room temperature cream cheese, softened butter, salt, and vanilla extract until completely smooth and fluffy, about 3-4 minutes. Gradually add the sifted powdered sugar and beat until light and creamy. If the frosting seems too soft, refrigerate for 15-20 minutes to firm up slightly before using.
04 - Place the bottom cake layer on a serving plate or cake stand. Spread about one-third of the cream cheese frosting evenly over the surface. Top with the second cake layer. Use an offset spatula or cake scraper to spread the remaining frosting over the top and sides of the cake, creating a smooth or textured finish as desired. Garnish the edges or top with additional chopped nuts. Refrigerate for at least 30 minutes before serving to allow the frosting to set.

# Notes:

01 - If you notice the cake top getting too dark during baking, cover it with aluminum foil for the remaining time. Always use the toothpick test to ensure it's fully baked - insert a toothpick in the center, and it should come out clean or with a few moist crumbs. This classic carrot cake can be stored in the refrigerator for up to 5 days.

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