Dessert
A moist, warmly spiced carrot cake with tender crumbs, toasted walnuts, and a silky cream cheese frosting. This classic dessert is rich but balanced, perfect for family gatherings, birthdays, or a cozy afternoon slice.
Recipe video
Preheat the oven to 175°C / 350°F. Grease and line two 20 cm / 8 in round cake pans with parchment paper.
Peel and finely grate the carrots. Pat them lightly with paper towel if they are very wet, but do not squeeze them dry.
Toast the walnuts in a dry pan for 3–4 minutes, then cool and chop them.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, and salt.
In another bowl, whisk eggs, brown sugar, granulated sugar, oil, yogurt, and vanilla until smooth.
Fold the dry ingredients into the wet mixture just until no flour streaks remain.
Fold in grated carrots, walnuts, and raisins if using. Keep the batter thick and gently mixed.
Divide the batter evenly between the pans and smooth the tops.
Bake for 28–34 minutes, until a skewer inserted in the center comes out clean.
Cool the cakes in the pans for 15 minutes, then turn out onto a rack and cool completely.
Beat cream cheese and butter until creamy, then add powdered sugar, vanilla, and lemon zest. Beat until smooth and fluffy.
Frost one cake layer, place the second layer on top, cover with frosting, garnish, and chill 20 minutes before slicing.
