For the base
Beat the brown sugar together with the butter until the mixture becomes fluffy
Add the eggs one by one, beating constantly
Add the rest of the ingredients, one by one, into the mixture
Pour batter into a greased and floured oblong cake pan (27 X 10 X 10 cm)
Bake in oven preheated to 160°C – 170°C for approximately 1 hour
For the cream cheese frosting
Whisk the fresh cream cheese together with the powdered sugar, at medium mixer speed, using the paddle attachment
Slowly add the cream and turn up the speed a little, until a thick cream is formed
Allow the cake to cool and gently cover it with the cream cheese frosting. Feel free to garnish your cake with grated walnuts, almonds, or whatever you feel complements the taste and style of your cake.
Make sure the ingredients for the frosting are at room temperature so that they can be combined properly. If you prepare your carrot cake without using frosting, you will have a simple, juicy breakfast cake.