How to prepare the best homemade carrot cake in the world?

Carrot in a dessert, seriously ?

After the chocolate and zucchini cake and the pumpkin coffee cake, it’s the carrot’s turn to go into the pan (or more precisely into the oven).
Skeptics rest assured, you are not going to end up with a cake that tastes like soup. In reality, the carrot is mainly present to bring moisture and color to the dough. However, its sweetness remains appreciable, because it goes wonderfully with spices.
Another good point: carrot cake is an original way to get even the most reluctant people to eat vegetables. We wouldn’t go so far as to say that it’s a diet cake, but it’s a good argument to convince your children and make them admit “Yes, carrots are good”.

The do’s and don’ts of homemade carrot cake

If we see many versions of carrot cake flourishing, few respect the codes of the original which always includes finely grated carrots (this is important so that they are well distributed in the dough), spices and grated coconut. Nuts remain optional, although they are very appreciated for the crunch they provide.
On the other hand, pineapple puree and raisins, which are found in certain recipes, should be completely avoided. Indeed, according to purists, the carrot is enough in itself to add softness to the dough. Adding fruit (or vegetables) could distort the whole thing and cover the subtle flavor of the carrot.

In summary: carrot, nutmeg, cinnamon, cloves, chili pepper, walnuts and grated coconut, that’s yes; pineapple, raisins, rum, chocolate chips, no.

The icing on the carrot cake

As essential as the carrot, the icing brings the final touch to the carrot cake. Made up of cream cheese and icing sugar, the mixture is whipped until it becomes airy. It is then spread in a thick layer, on the still hot cake. Part of the topping will first melt, before solidifying as it cools. In the meantime, the cake will have taken on the tangy flavor of the cream cheese, making the whole thing very addictive.
Awesomeas the Americans say!