Bakers can improve their carrot cake by adding one simple ingredient. Scientifically Sweet has shared a recipe for “moist and flavourful” carrot cake that promises to be soft and tender with the “perfect amount” of spice and “fluffy” cream cheese frosting.
The “secret ingredient” is maple syrup, which, along with the carrots and yoghurt, gives the cake moisture and sweetness. First, grate the carrots, add the sugar and eggs and beat until combined. Next, add the wet ingredients: yoghurt, oil, and maple syrup. In a separate bowl, combine the dry ingredients: all-purpose flour, spices (cinnamon, allspice, nutmeg, ginger), baking powder, baking soda and salt. Add them to the wet ingredients in two parts until fully combined. Then, fold in the walnuts gently.
Split the batter into two lined pans and bake until golden. When a skewer inserted into the centre comes out clean, the cake is done.
Take them out and allow them to fully cook before frosting. If you try to frost the cake before it is cool, the frosting will melt and become unusable.
For the frosting, combine butter, cream cheese, and powdered sugar. Be careful not to add too much sugar, as this can make the frosting runny once the sugar binds with water and becomes a syrup.
Spread one cup of frosting over one layer of cake. Place the other cake on top and press down gently. Then, spread the remaining frosting over the top and sides of the cake.
The finished cake should be stored in an airtight container in the fridge. Let it come to room temperature for half an hour before serving. The unfrosted cakes can be wrapped in plastic wrap and frozen for up to three months.
One reader who followed the recipe said: “It was honestly the best carrot cake I’ve ever eaten (I’ve made the cake part twice in a week).”