Classic carrot cake with a moist, warmly spiced crumb, toasted walnuts and a generous cream cheese frosting. Oil keeps the cake tender while cinnamon and nutmeg support the carrots without overpowering them. A bakery classic made for sharing.
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Preheat the oven to 175°C. Line an approximately 23 × 33 cm rectangular pan with parchment paper. Peel and finely grate the carrots; do not squeeze them, as their moisture helps keep the crumb tender.
In a mixing bowl, combine the flour, ground cinnamon, ground nutmeg, baking powder, baking soda, and about 87.5% of the salt. Whisk briefly until the leaveners and spices are evenly distributed.
In another mixing bowl, whisk the eggs with the brown sugar for 1 minute, until evenly combined and slightly lighter. Slowly whisk in the vegetable oil and about half of the vanilla extract, mixing only until the base is smooth and glossy.
Add the dry ingredients to the wet mixture and fold with a silicone spatula only until no dry flour remains. Fold in the grated carrots and about 70% of the toasted walnuts. Transfer the batter to the pan and bake for 40 to 45 minutes, until the center springs back gently when touched and a tester comes out with a few moist crumbs but no raw batter.
Let the cake rest in the pan for 15 minutes. Carefully unmold it and transfer it to a cooling rack for at least 25 minutes, until it is completely cool to the touch, including the center. Do not frost a warm cake.
Beat the unsalted butter with the cream cheese for 1 minute, until smooth and lump-free. Gradually add the confectioners' sugar, remaining vanilla extract, and remaining salt. Beat for another 1 minute, only until the frosting is creamy, stable and spreadable; avoid overbeating, which can make it loose.
Spread the frosting over the completely cooled cake with an offset spatula and finish with the remaining toasted walnuts. Cut into 12 even portions and serve at cool room temperature. The crumb should be moist and tender, with creamy frosting and toasted walnut in every slice. And that's it! Classic carrot cake, no disguises. 🥕
