Carrot Cake for Normal Days

METHOD

1. Step 1: Prepare the pan

   • Neutral oil (for greasing)
   • Parchment paper

   Heat the oven to 190°C (375°F). Lightly oil a baking pan, line the bottom with parchment paper (the oil helps keep it in place), then lightly oil the parchment as well.

2. Step 2: Make the cream cheese topping

   • 250 g cream cheese
   • 75 g powdered sugar
   • ¼ teaspoon salt
   • 1 large egg
   • 150 g Greek yogurt

   In a bowl, whisk the cream cheese with the powdered sugar and ¼ teaspoon salt until smooth and the sugar has dissolved. Increase the speed and whisk until the mixture is creamy. Add the egg and whisk to combine, then add the Greek yogurt and whisk again until smooth. Transfer the mixture to a piping bag or a sandwich bag and set aside. Reserve the bowl, whisk, and spatula.

3. Step 3: Make the batter

   • 2 large eggs
   • 170 g sugar
   • 100 ml neutral oil
   • 140 g all-purpose flour
   • 1 teaspoon mixed spices
   • ½ teaspoon baking powder
   • ½ teaspoon baking soda
   • ½ teaspoon salt
   • 260 g carrots, finely grated (about 3 medium carrots)

   In the same bowl, whisk the eggs and sugar until fully combined. Slowly add the oil in a thin stream, whisking constantly, until the mixture is emulsified. Add the flour, spices, baking powder, baking soda, and salt. Using a spatula, fold the dry ingredients into the wet mixture just until no dry patches remain. Fold in the grated carrots.

4. Step 4: Assemble

   • Carrot batter (from step 3)
   • Cream cheese topping (from step 2)
   • Prepared baking pan (from step 1)

   Transfer the batter to the prepared pan and level the surface. Pipe or spoon the cream cheese topping evenly over the batter. It doesn’t need to be perfect. Most things improve in the oven.

5. Step 5: Bake

   • Assembled cake (from step 4)

   Bake until the cake is golden and set, about 50-60 minutes. A toothpick inserted into the center should come out mostly clean, with a few moist crumbs.

6. Step 6: Cool and finish

   • Baked carrot cake (from step 5)
   • Fresh berries (optional)

   Let the cake cool completely. Top with fresh berries, if you like. Store in an airtight container in the refrigerator for up to 5 days, the texture only gets better.