Carrot Cake with Creamy Frosting

Steps

1. Preheat the oven to 175°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 4 g of the fine salt, ground cinnamon, and ground nutmeg until evenly combined and no spice clumps remain.
3. In a large mixing bowl, whisk the granulated sugar and light brown sugar with the eggs for 1–2 minutes until slightly thickened and lighter in color.
4. Add the canola oil, 120 ml of the whole milk, and 5 ml of the vanilla extract to the egg mixture and whisk until smooth and fully blended into a glossy, cohesive liquid.
5. Add the dry ingredients to the wet mixture and stir gently with a spatula or whisk just until no dry streaks of flour remain. Do not overmix to keep the crumb soft and tender.
6. Fold in the finely grated carrots until evenly distributed and the batter looks thick, smooth, and pourable with visible orange flecks throughout.
7. Scrape the batter into the prepared pan and smooth the top into an even layer so the cake bakes level.
8. Bake for 30–35 minutes, until the top is deep golden, the edges look set and just pull away from the pan, the center springs back when gently pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
9. Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack. Remove the parchment and cool completely to 20–22°C before frosting so the topping stays smooth and fluffy.
10. For the creamy frosting, place the cream cheese and unsalted butter at 20–22°C in a clean bowl with the remaining 1 g fine salt. Beat with a mixer for 2–3 minutes until completely smooth, creamy, and lump-free.
11. Gradually add the powdered sugar while mixing on low speed, then increase to medium and beat for 2–3 minutes until the frosting is thick, light, and fluffy. Add the remaining 5 ml vanilla extract and the remaining 15 ml whole milk, then beat again until the frosting is silky, glossy, and easily spreadable.
12. Place the fully cooled carrot cake on a serving plate. Spread the cream cheese frosting generously over the top, creating soft swirls. The finished cake should have a moist, tender, slightly dense crumb with visible carrot specks and a smooth, creamy, tangy-sweet frosting on top.