Ingredients
For the Cake:
• 2 large eggs
• 175g (¾ cup) brown sugar
• 75g (⅓ cup) plain yogurt
• 120ml (½ cup) vegetable oil
• 1 teaspoon vanilla extract
• ½ teaspoon almond essence (optional)
• 225g (1 ½ cups) plain flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon powder
• 225g (2 cups) grated carrots
• 75g (½ cup) chopped nuts (walnuts or pecans)
For the Cream Cheese Frosting:
• 200g cream cheese, softened
• 50g unsalted butter, softened
• 100g powdered sugar
• 1 teaspoon vanilla extract
• Extra chopped nuts for garnish
Preparation
1. Prep the Oven and Pan: Preheat your oven to 180°C. Grease a square or round baking tin and line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk the eggs and brown sugar until smooth. Add the yogurt, vegetable oil, vanilla extract, and almond essence. Whisk until well combined.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
4. Create the Batter: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
5. Fold in Texture: Gently fold in the grated carrots and the chopped nuts.
6. Bake: Pour the batter into the prepared tin and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool completely in the tin before removing it.
8. Frosting: Beat the cream cheese and butter together until creamy. Add the powdered sugar and vanilla, then beat until fluffy.
9. Finish: Spread the frosting generously over the cooled cake and top with extra chopped nuts.