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Gather your supplies.
First thing first, preheat your oven to 180'C (thats 350'F). Then spray your cake pan with nonstick spray (or spread with butter) and line the bottom with parchment paper/wax paper
Peel and finely grate your carrot
In a separate bowl combine: flour, baking soda, baking powder, salt, and cinnamon powder. Mix well with fork
In bigger mixing bowl, beat eggs for 1-2 minutes, or until frothy
Slowly add the sugar and beat it until the batter is thick and light colored
Light colored like this
While still mixing, pour the oil slowly
Add in vanilla extract
Turn off your mixer. Then add dry ingredients (flour mixture) to the wet ingredients, mix it with rubber spatula just until it combined. Do not over mix
Add in the carrot and mix it until incorporated
Final batter. Pour it into your baking pan. I use 8 inch square dish.
Put it in the oven and bake it for about 35-40minutes or until toothpick inserted in the center comes out clean
Ta-da. Here's your dense and moist carrot cake. Let it cool before you frost it with cream cheese.
FROSTING: 1/2 stick (1/8cup) unsalted butter, 120gr cream cheese, 1/2 cup icing sugar(sifted), 1/2 tsp vanilla extract. How: Beat together butter & cream cheese. Add sifted icing sugar, then vanilla
I cut my cake in half, put frosting and spread nuts on top of 1 half, then stacked the two halves together