Ingredients
Method
Making the cake
- Preheat oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
- Whisk dark brown sugar, vegetable oil, eggs, yogurt, and vanilla extract in a mixing bowl until smooth and creamy.
- Combine flour, baking powder, baking soda, cinnamon, ginger, cardamom, and nutmeg in a separate bowl.
- Gradually stir dry ingredients into the wet mixture until just combined.
- Fold in grated carrots and optional walnuts and raisins.
- Divide batter evenly between prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Remove cakes from pans and transfer to a wire rack to rest.
Making the cream cheese frosting
- Beat softened unsalted butter and cream cheese in a large mixing bowl until light and fluffy.
- Gradually mix in icing sugar until smooth, then stir in vanilla extract.
- Adjust consistency with a small amount of milk if the frosting is too thick.
Decorating
- Place one cooled cake layer on a serving platter and spread a generous layer of frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Sprinkle chopped walnuts on top to finish.
Nutrition
Notes
If you're in a pinch for time, use store-bought grated carrots. You can substitute half of the plain flour with whole wheat flour for added nutrition. Consider mixing in Greek yogurt with the cream cheese for a lighter frosting.