Step by step instructions

Making the Carrot Cake Batter

Preheat the oven to 180°C (or 160°C for a conventional oven). Line a baking pan with parchment paper. Finely grate the carrots and zest one orange. Chop the walnuts into small pieces and set everything aside.

In a large bowl, whisk the eggs with brown sugar until the mixture is smooth and slightly lighter in color. Add the melted butter and mix well until fully combined. In a separate bowl, mix the flour with baking powder, baking soda, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

In a small spoon, dissolve the baking soda in one tablespoon of fresh orange juice. Add this to the batter and mix lightly. Stir in the spice mixture of cinnamon, ginger, and cloves, then fold in the grated carrots, orange zest, and chopped walnuts. The batter should be thick, aromatic, and evenly mixed.

When the cake base has completely cooled, carefully cut it into layers. Lightly brush each layer with fresh orange juice to add moisture and a subtle citrus aroma. Spread an even layer of cream cheese frosting between the layers, then cover the top and sides of the cake with the remaining frosting.

Finish the cake with chopped walnuts and dried apricots if desired. Refrigerate the cake for at least one hour before slicing. This helps the layers set and improves the texture and flavor.

final STEP!

Serving and Storage

Store the carrot cake in the refrigerator. Before serving, allow it to sit at room temperature for a short time. The cake keeps well for several days and tastes even better the next day as the flavors develop.Enjoy!!!