A recipe from Gemo

Classic Carrot Cake

Name: Classic Carrot Cake
Prep time: 30 min
Cook time: 38 min
Total time: 68 min
Yield: 12 carrot cake slice
Ingredients: 180 ml Vegetable Oil (neutral-tasting; plus a little for the pan); 180 g Brown Sugar (light or dark); 100 g Sugar; 4 pc Egg (large, room temperature if possible); 3 tsp Vanilla Powder (2 tsp for cake, 1 tsp for frosting; or vanilla extract); 260 g Flour (all-purpose); 2 tsp Baking Powder; 1 tsp Baking Soda; 0.75 tsp Salt (0.5 tsp for cake, 0.25 tsp for frosting); 2 tsp Cinnamon (Ground); 1 tsp Ginger (Ground); 0.25 tsp Nutmeg (optional but classic); 320 g Carrot (freshly grated, not pre-shredded); 80 g Walnut (optional, chopped; toast for better flavor); 300 g Cream Cheese (full-fat, softened; drain briefly if very loose); 85 g Unsalted Butter (softened); 180 g Powdered Sugar (sift if lumpy); 1 tbsp Lemon (fresh; optional for brighter frosting)

გემო (ოფიციალური გვერდი)Chef

68 minMedium12 servings

A tender spiced carrot sheet cake made with fresh grated carrots, brown sugar, cinnamon, ginger, and a tangy cream-cheese frosting. Optional toasted walnuts add crunch without changing the simple non-chocolate dessert identity.

Method

01
Heat the oven to 175 C. Lightly oil a 23x33 cm baking pan and line the bottom with baking paper if available. If using walnuts, spread them on a small tray and toast until fragrant, then cool and chop.
⏱ 8 min
02
In a large bowl, whisk 260 g flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 0.5 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, and 1/4 teaspoon nutmeg. Break up any lumps in 180 g brown sugar in a separate bowl, then whisk it with 100 g granulated sugar, 180 ml oil, 4 eggs, and 2 teaspoons vanilla until smooth and glossy.
03
Add the dry ingredients to the wet ingredients and fold gently until only a few dry streaks remain. Fold in 320 g grated carrots and 80 g walnuts if using, scraping from the bottom of the bowl so the chunky batter is evenly mixed without overworking it.
04
Scrape the batter into the prepared pan and smooth the top. Bake at 175 C until the cake is golden, springs back lightly in the center, and a skewer inserted into the middle comes out clean or with a few moist crumbs, about 35-40 minutes. Cool completely in the pan before frosting.
⏱ 38 min
05
Make the frosting while the cake cools. Beat 85 g softened butter until smooth, then beat in 300 g cream cheese just until creamy. Add 180 g powdered sugar, remaining 1 teaspoon vanilla, remaining 0.25 teaspoon salt, and 1 tablespoon lemon juice if using; beat briefly until spreadable and tangy, avoiding overmixing if the cheese is soft.
06
Spread the frosting over the cooled cake. Chill briefly to set the frosting, then slice into 12 pieces. For the best texture, let chilled slices stand at room temperature for 15-20 minutes before serving.
⏱ 30 min