Carrot cake

Author: @FurqanReisen Serve 12 Time: 30‘+40‘

Difficulty: moderate


  • 1 1/4 cup brown sugar
  • 1 cup oil
  • 4 eggs
  • 3/4 cup plain yoghurt
  • 1 teaspoon vanilla extract
  • 2 1/2 cup all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 1/2 teaspoon cinnamon
  • 2 cups fresh grated carrots


  • 2 cups fresh cream cheese
  • 1 cup soft butter
  • 2 cups powder sugar
  • 1 teaspoon vanilla extract
  • pinch of salt


Beat the sugar, oil and vanilla until well combined.

Add the eggs one by one while mixing in between then add the yoghurt and the vanilla extract and mix until all is well combined.

Add the flour, the baking powder, baking soda, cinnamon and salt and mix.

Add the grated carrots and fold it in the batter.

Pour the batter in a deep baking pan lined with parchment paper and oil.

Bake in a preheated oven at 170C for about 40 minutes or until a skewer comes out clean.

Let the cake cool completely on a rack before slicing it to layers

In the meanwhile prepare the frosting by beating the butter and the cream cheese until well combined.

Add the powder sugar, the salt and the vanilla extract and mix.

If the frosting is too dry add a tablespoon of milk and mix.

Add a little bit more milk if needed.

Start frosting when the cake is completely cooled down.

Bon apatite!


Chopped nuts, ground ginger, and clover could be add for seasoning in the batter if desired.

To create a high cake like the one in the picture you have to bake 2 cakes & stock them on top of each other.

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