Classic, moist carrot cake with a delicate cream cheese frosting — perfect for New Year's Eve 2025 and sweet buffets. The cake combines the natural sweetness of carrots with spicy notes of cinnamon and crunchy nuts (optional). It has an intense, appetizing color and a soft, moist texture; the frosting adds freshness and lightness. Serve chilled, cut into even pieces, it pairs wonderfully with coffee, tea, or an aromatic non-alcoholic beverage. Aesthetically decorated, it gives the impression of an elegant pastry on the buffet — it catches the eye and tempts with its texture.
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Preheat the oven to 175°C (top-bottom). Prepare a rectangular baking dish measuring about 20x30 cm or a 24 cm springform pan: grease the bottom and sides with butter or oil and line with parchment paper, leaving overhanging edges for easy removal of the cake.
Grate the carrot on a fine grater directly into a large bowl. Once the carrot is grated, squeeze out the excess very watery juice (if the carrot is very juicy) using a kitchen towel — however, leave some moisture that will give the dough softness.
In a second large bowl, sift the flour, add baking powder, baking soda, salt, cinnamon, and nutmeg. Sifting helps to evenly distribute the powder and aerate the flour.
In a large bowl or mixer bowl, beat the eggs with the sugar for 2-3 minutes on medium speed until the mixture becomes lighter and slightly fluffy. Then, while continuing to mix, pour in the oil in a thin stream, add the vanilla extract, and mix for 30-45 seconds until the ingredients are evenly combined.
Add the wet ingredients (grated carrot) to the bowl with the beaten eggs and gently mix with a wooden spoon or spatula. Then, add the dry ingredients in portions: first 1/3 of the dry ingredients, mix gently just until combined, then the next 1/3, and finally the rest. Mix until there are no dry streaks of flour — do not mix too long to avoid making the dough tough.
If you are using nuts or raisins (optional), gently fold them into the mixture at the end to distribute them evenly, but not let them sink to the bottom during baking.
Pour the batter into the prepared pan, smoothing the surface with a spatula. Place in the preheated oven and bake for 40-50 minutes at 175°C. After 35 minutes, start checking with a toothpick: insert a dry toothpick into the center of the cake; if it comes out dry or with a few moist crumbs (but not raw batter), it is ready.
Remove the cake from the oven and let it sit in the pan for 10-15 minutes to firm up slightly. Then, grab the protruding edges of the paper and transfer the cake to a wire rack to cool completely (about 1-1.5 hours). Apply the cream only to the completely cooled cake to prevent the cream from melting.
Prepare the cream: in the bowl of a mixer, beat the softened butter for 1 minute on medium speed until it becomes creamy. Add the cream cheese (chilled) and beat for another 1-2 minutes until smooth. Gradually add the sifted powdered sugar (50 g at a time) on low speed until the cream is smooth and stable. Finally, add the lemon juice and mix briefly (15-20 seconds).
Spread the cream evenly over the completely cooled cake using a spatula. If you like, decorate the top with chopped nuts or reserved raisins. Chill the cake in the refrigerator for at least 30 minutes before cutting, so the cream thickens slightly.
Take the cake out of the fridge 10 minutes before serving so the cream is not too cold. When cutting, use a long, sharp knife dipped in hot water and wipe the knife after each cut for neat pieces.
Carrot cake has its roots in the Middle Ages, when sugar was expensive, and carrots were used as a natural sweetener. In the 20th century, the recipe became popular in Europe and the USA, and cream cheese frosting is a later, American addition.
Serve the cake slightly chilled, cut into equal squares. Set out tongs and a serving spatula for the buffet. For contrast, serve with hot coffee, tea, or spiced drink. The cream can be garnished with orange zest for decoration.
Store in the refrigerator for up to 4 days covered with plastic wrap or in an airtight container. Baked and cooled cake without cream can be frozen wrapped in aluminum foil and plastic wrap for up to 3 months; thaw in the refrigerator, then add cream. It is best to prepare the cream just before serving and store it in the refrigerator for up to 3 days.
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