Carrot Cake Recipe (Cream Cheese Glaze)
This carrot cake recipe uses grated carrots with cinnamon and nutmeg for a gently spiced crumb. Bake until tender, then spread on a quick cream cheese glaze once the cake is fully cool. Below you’ll find the malzemeleri-style ingredient list and clear nasıl yapılır steps in English.
Ingredients
1. For the cake
2. For the glaze
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 175°C / 350°F. Grease a 9–10 inch round cake pan and line the bottom with parchment so the cake releases easily.
Mix the dry ingredients
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This spreads the leavening evenly.
Beat eggs and sugar
Beat the eggs with the sugar for 2–3 minutes, just until the mixture looks lighter and smooth.
Add carrots and raisins
Fold in the grated carrots. Stir in the golden raisins; if they’re dry, soak them in warm water for 5 minutes, then drain well.
Combine wet and dry
Add the dry mix in 2–3 additions, folding gently with a spatula. Stop as soon as you don’t see dry flour to keep the crumb tender.
Bake
Pour the batter into the pan and level the top. Bake for about 50 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then move to a rack.
Make the cream cheese glaze
Stir the softened cream cheese until smooth. Mix in the confectioners’ sugar, then add corn syrup, vanilla, and salt until spreadable.
Cool, glaze, and slice
Wait until the cake is completely cool, then spread the glaze on top. Chill 15–20 minutes before slicing for cleaner pieces.