Carrot Cake with Turmeric and Lemony Cream Cheese Frosting

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease Pan 24 cm.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Beat the eggs and sugar to a smooth batter.

   Whisk
3. 3
   Add the oil and mix.
4. 4
   Sift the flour and baking powder, combine with the cinnamon, turmeric and salt, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Add the carrot and Fold gently.

   ⚙ FoldingSilicone spatula
6. 6
   Pour into the pan.

   Baking pan
7. 7
   Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Whip the cream cheese, powdered sugar and lemon juice into a smooth frosting.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
9. 9
   Let the cake cool completely and cover it with the frosting.

   Offset spatula

   💡Frost only a completely cool cake: on a warm cake the cream cheese frosting melts and runs down the sides.