I think as the weather cools down we all naturally gravitate towards very indulgent things! My body demands more cheese! More stews! More cake! Plenty of cake! I told myself to stop joking and bake more this year, and yes, we are doing just that. I am laughing as I type this coz I thought baking would be scary, and oh! I was so wrong!!! Learning my way has been fun, and as always, bringing you along makes the journey even better!
My sister suggested that I make a sponge cake, but my gut decided we should make carrot cake. And guess what, it is the BEST EVER!! Is that too bold of a statement? Maybe… But one I can confidently stand behind! I cannot wait for you guys to try this out!
I made a dope vid to accompany the blog post. Do watch below, and subscribe!
PREP TIME: 20min COOK TIME: 50 min SERVES: Many people lol
Ingredients
2 and 1/2 cups of all purpose flour
1 tablespoon of baking powder
1 teaspoon of baking soda
1 tablespoon of cinnamon spice
1 1/2 teaspoon of ground ginger
1/2 teaspoon of nutmeg
1/4 teaspoon of clove
2 cups of grated carrots
4 large eggs (room temp.)
1 teaspoon of vanilla extract
1 cup of vegetable oil
1 1/2 cup of dark brown sugar
For the frosting
250g of cream cheese (room temp.)
1 1/2 cup of icing sugar
1 tablespoon of milk
3/4 cup of butter (room temp.)
Method
For the cake, we will start with the dry ingredients. In your bowl, add the flour, the baking powder, baking soda, followed by the dry spices. Make sure you are using PROPER measuring cups which can be bought in any well stocked supermarket. The flour needs to be spooned and leveled- by that I mean the flour should reach the level where your measuring cup ends. It should not have that extra ka-mountain, you get? Watch the video incase you need more clarification.
Mix everything until combined then set aside.
In another bowl, add the brown sugar, oil, vanilla extract and the eggs and whisk together until combined. You can use any vegetable oil, but not one wit too assertive of flavor. Sunflower oil or corn oil is perf! After mixing, it should not be lumpy at all, but of smooth consistency, and I showed you exactly how it should be in the video.
Brown sugar is a must for this recipe and it is it’s brown color that lends to the cake color. Some people use both brown sugar and normal sugar for extra sweetness but for me, brown sugar alone was ok. But remember, you can make your carrot cake as sweet as you prefer
Add the dry ingredients we earlier on mixed into the wet and mix with your mwiko until just combined.
Then add your grated carrots. If you have some nuts, add them at this point too. The smaller/thinner the carrots are grated, the better they combine – don’t grate na ile side ikona mashimo kubwa, tumia side ile ikona the smaller holes.
I found this so gorgeous!! <3
Mix everything until JUST combined. Pour the batter into your pan that is greased and dusted and place it into your oven that is preheated at 180 degrees celsius for 45 minutes. My pan’s dimensions are 9 x 15.
***
Remember the time will vary depending on the baking pan you use. If you divide the batter into two or three, it will take less time (20-25 min). If you use one bread pan, it will take slightly longer. If you decide to make cupcakes instead of a cake, it will naturally take less time to cook too (about 20 minutes- yielding about 30 with the quantities I have given you). Please use your intuition. And also remember, to confirm if your cake is done, poke it with a fork/skewer and if it comes out clean, iko tayari. If not, give it time. Do not overbake it.
***
As that is baking, let’s make the frosting.
My collegue and friend Gatuiri guided me on the right thing to do. She is the baking queen in my eyes and if you are yet to subscribe to her channel, PLEASE DO SO RIGHT NOW!! She assured me that its easy, but one thing that must be ensured is your butter and cream cheese are at room temperature!! Cream cheese can be bought at any well stocked supermarket in the cheese section at about 250 bob a pack. Price may vary according to brand.
Add all the ingredients for the frosting in the bowl, and whisk until combined and silky and with stiff peaks. See the correct consistency in the vid I made.
After the cake has baked, allow it to cool down completely and then frost the cake. Part of my garnish was fresh flowers, just because!
Done and now let’s go slice and eat this baby!
My carrot cake is so moist, perfectly sweet, such full flavors and the creamy fluffy frosting was perfect for this! Now hakuna cha kununua cake nje when you can make even better at home! In the event that you will have a rainy,foggy weekend indoors, let the best carrot cake be part of your plans!
Do pass by my channel and watch the video too and see how making gorgeous stick-to-the-back-of-your-fork carrot cake is not as far fetched as you may think!
xx
Get your downloadable recipe here :))
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Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
I love how you created it with so much joy
{{hug}}
Love love love this kaluhi♥️♥️
Where did you buy the vanilla extract and how much?
Naisenya foods. Follow then on Instagram
Wow n through u I’m now perfecto…thank you gul…
Cheers!
Hi kalu how much batter do I need to make a kg or 2 kg of the carrot cake? Tia
I dont know. I do not mass cook neither do I weigh the food I make at home so I cannot help unfortunately
For a non- baker I think you did a pretty great job in bringing that carrot cake to life. Love the final outcome.
Maybe one Sunny day You and I should collab. 🙂
More recipes + Pastries: http://www.tastiedine.com
Thanks
i tried your recipe .it was the best thing that happened over that long weekend
beyond thrilled to know you loved this!!
Can I substitute honey for the brown sugar?
No. It will not look or taste the same
How about with white sugar instead?
yes BUT (a big BUT) your cake will be white, not as moist and not as aromatic
I can’t Wait to make this but in form of muffins using just the same ingredients and tag you on it for sure. Thanks kaluhi we are here for the foood:)
You are most welcome!!
you are such an inspiration. I can’t wait to try using this same ingredients and a little twist to make muffins . Newbie food blogger here
❤❤❤
Do I need to sift the flour?
No
Can i use white sugar instead of brown sugar
It will NOT look or taste or smell the same.
Wow Kaluhi.😍😘 I have fallen in love with the kitchen because of you. So how can I bake this without an oven??? Is there another means for those who don’t own ovens ?
Glad to here that!! I unfortunately havent tried this without an oven so I dont quite know.
I tried your recipe for New year’s Day breakfast for my family. It turned out great and will definitely be a fave in our home. Thanks
Cheers to many many more!
I dont know why I am so late to try this..its the best cake i have had…for the spices i only had cinnamon and had no time to get the other spices but I still love the outcome..its so sweet
Thanks Kk
Cheers!
Hi,
Just a clarification is it iliki or nutmeg, because the written nutmeg but you said Iliki.
iliki
Hey! I just made this cake…and I am amazed at the outcome! First of all, it took exactly 45 mins in the oven, this has never happened before! Also, I used real cloves and nutmeg, the flavor really stood out… and the kids still love it! This is indeed the true test of a versatile recipe… I am keeping this for sure!
Wow thank you so so so much for your feedback! I am glad you are loving this and that you and your kiddies enjoyed it!
To many more!
Its 2020 and am still using this bomb carrot cake……
Doing this year right! *slow clap*
Can one use a glass baking tin? Looking forward to trying it! Your joy in the kitchen when cooking is sweet! Love the excitement you have😊😊
I think it would be ok. Heat distribution may be slightly different but it will be ok
I love your energy in the kitchen…I want to try this recipe today,can I bake it without the glove and ginger?
*clove*
Yes but it will taste different
Hi. If I want to make a bigger cake can I just double all ingredients or is there a formula to use?
Some ingredients will be ok doubled while others wont…. You will have to do trial and error to get a moist cake if you are changing quantities
Best ever indeed. This is hands down the best cake I ever baked and you did a great job with the instructions. Thumbs up.
Awesome! Always a pleasure to know you enjoyed!
hi. whats the equivalent of 2 and a half cups in ml or grammes.
Google that. I do not know the conversions offhead but Uncle Google can help with that
This cake slaps!!!
No more buying cake. Thank you so much for this Kaluhi!!!
Second time using this recipe in 2 weeks. The whole fam loved it!
Thank you for sharing
Music to my ears! To many more!
You really were not playing when you said it’s the best carrot cake recipe ever.
Made this for my mum’s birthday over the weekend and let me tell you Maina….
Best carrot cake EVER. Wasn’t into carrot cake before but I’m definitely a concert after having this one.
Thanks Kaluhi❤️
Wow! Lovely feedback!! Now this is the perfect choice for a birthday and please pass a hug to mum on my behalf!
2021 and still using this recipe.
Thanks kaluhi for this.
Lovely!
I have made this over and again… my daughter loves it and so do I ❤😋
Keep blessing us with your awesome recipes @Kaluhi
So beautiful to know!! I love that you enjoyed this!
Wow! Josephine, your baking is not just very tasty but also healthy minus the icing which is optional. My daughter and I will try the cakes to revive my baking skills. Baraka
My name is Kaluhi, not Josephine :). I know you & your daughter will really enjoy the cake, it is a stellar recipe!
Wow Kaluhi this is the recipe I Shtua watu with when am making a cake for the fam, it’s definitely the best carrot cake ever, thank you for sharing your magic.
Zidi kuwashtua KABISAAAAAAA! It makes me so so happy to know this is a hit for you and the fam!