Ingredients
Dry Ingredients
- 2 cups (260 grams) all-purpose/plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
Wet Ingredients
- ½ cup (180 ml) vegetable or canola oil
- ½ cup (150 grams) granulated/caster sugar
- ¼ cup (50 grams) light brown sugar
- 4 large eggs (room temperature)
- ½ cup (110 grams) plain full fat yogurt
- 1 ½ teaspoons good vanilla extract
- 4 cups (400 grams) grated carrots (about 4 large carrots)
- 1 cup (120 grams) toasted/roasted walnut pieces
Frosting Ingredients
- 1 cup (8 ounces/225 grams) cream cheese (softened)
- ½ cup (113 grams) unsalted butter, softened
- 2 cups (225 grams) powdered/confectioners sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) with the rack positioned in the center to ensure even baking.
- Prepare the Pan: Butter a 9 x 12-inch (23 x 33 cm) glass baking dish. Alternatively, you can use two 9-inch (23 cm) round cake tins, which may reduce baking time by about 10 minutes.
- Sift Dry Ingredients: In a mixing bowl, sift together the flour, baking powder, baking soda, ground cinnamon, freshly grated nutmeg, and salt to ensure they are well combined and aerated.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable or canola oil with the granulated and light brown sugars until smooth. Whisk in the eggs one at a time until fully incorporated. Then add the yogurt and vanilla extract, mixing until combined.
- Combine Mixtures and Add Carrots and Walnuts: Using a whisk on low speed, gradually add the dry ingredients to the wet mixture in small batches, mixing well after each addition. Scrape the sides of the bowl as needed. Fold in the grated carrots and toasted walnut pieces, ensuring they are evenly distributed.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. Note that if using metal pans, the baking time may be shorter.
- Cool the Cake: Allow the cake to cool in the pan on a cooling rack for 15 minutes. Then, loosen the edges with a paring knife and turn the cake out onto the cooling rack to cool completely.
- Make the Frosting: While the cake cools, beat the softened cream cheese and unsalted butter together in a stand mixer or bowl with a hand mixer on low speed until combined. Gradually add the powdered sugar while continuing to beat until the frosting is smooth and creamy, scraping the bowl sides as needed. Finally, beat in the vanilla extract.
- Frost and Slice: Spread or pipe the cream cheese frosting evenly over the cooled cake. Slice into 12 squares, each approximately 3 inches (7.5 cm). Serve and enjoy!
Notes
- Using two 9-inch round pans instead of one 9 x 12-inch pan results in shorter baking time by about 10 minutes.
- Ensure eggs are at room temperature for better mixing and cake texture.
- To toast walnuts, spread them evenly on a baking sheet and bake at 350°F (177°C) for 5-7 minutes, stirring occasionally, until fragrant.
- For easier spreading, warm the cream cheese and butter to room temperature before mixing the frosting.
- Store carrot cake squares in an airtight container refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
