Carrot Cake Recipe

A carrot cake built the way I make it in professional kitchens: a moist, spiced sponge with toasted walnuts, split into three layers and filled with a smooth cream cheese frosting, with the sides left bare so every layer shows.

Two recipes in one card
- Carrot cake sponge: light brown sugar and a touch of dark muscovado, cinnamon and cardamom, toasted walnuts and freshly grated carrots
- Cream cheese frosting: butter, icing sugar and full-fat cream cheese, made to hold clean layers and a swirled top

What makes this recipe work
- Toasted walnuts for deeper flavour and crunch
- Cardamom with cinnamon for a warm, fragrant spice
- Oil streamed into the eggs for a moist crumb that stays soft for days
- Cold cream cheese, mixed briefly, for a frosting that holds its shape

What you get
- A 3-page printable method card (PDF)
- Ingredients by weight in grams for one 20 cm cake, 10–12 slices
- Temperature reference table, including the 95–96 °C doneness check
- Step-by-step method in four stages: preparation, batter and bake, frosting, assembly
- Key principles explained, so you understand why each step matters
- Troubleshooting guide: sunken centre, dry crumb, dense cake, runny frosting

Serve chilled or at room temperature, decorated with fresh orange slices.