Just in time for Spring! This carrot cake requires basic ingredients that we all have at home! It’s not too sweet and the tahini in the frosting adds a super nice kick to it.
Basic Carrot Cake
Here's a carrot cake that needs minimal ingredients and still tastes epic!
Ingredients
- 280 g all purpose flour or 2 1/4 cups
- 2 tsp baking powder
- 2 tsp baking soda
- 1.5 tbsp cinnamon
- 1 tsp nutmeg
- pinch of salt
- 180 ml vegetable oil
- 1 1/4 cup sugar
- 1/2 cup brown sugar if not available mix sugar with carob molasses to get this texture
- 1.5 tsp orange blossom water
- 2 tsp vanilla
- 4 eggs
- 3 cups shredded carrots
- 1/2 cup yogurt laban
- 1 cup crushed walnuts
Frosting
- 72 g cream cheese or 4 cream cheese cubes
- 1 tsp tahini
- 1.5 tbsp honey
- 1 tsp yogurt
Instructions
- Preheat oven to 180 C
- Sift all the dry ingredients in a bowl and set aside (flour salt spices baking p baking s …)
- In a stand mixer, or by hand, beat together the oil and sugars for a few minutes. Add eggs one at a time making sure to incorporate them well into batter
- Add the yogurt, orange blossom water, vanilla and mix until just incorporated
- Fold in the carrots and walnuts
- Grease your bundt pan with tahini and pour in the batter ( you can also bake it in 2 9 inch pans)
- Bake for 40 min (if bundt) and 30 min if divided or until a knife inserted comes out clean
Frosting
- Mix the cream cheese together, add remaining ingredients and mix well until silky smooth
- Drizzle over cake once cooled down
Notes
If you want to go with the full on cream cheese frosting:
Mix in one pack of cream cheese with powdered sugar and vanilla until smooth and spread over cake
