Ella's Velvet Root - Carrot Cake

⚠️FYI, the flowers were removed right after the photos. This is the softest cake I've baked, and that simple icing sugar drizzle gives it the perfect balance. Great for tea time or just a “you deserve cake” moment.

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Step 1

Preheat your oven to 160°C (320°F). Line a 7-inch round cake tin with baking paper (bottom + sides if you want super clean edges!).

Step 2

In a big bowl, whisk 3 eggs, 200g brown sugar, and 1 tsp vanilla extract until light and fluffy.

Step 3

Pour in 150g vegetable oil and 150g yogurt, then whisk again until smooth and creamy.

Step 4

Fold in your 2 grated medium carrots. It’ll smell so good already.

Step 5

Sift in 260g plain flour, 1½ tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp ground ginger, and 1 tsp salt. Gently mix everything until combined—no overmixing, we want fluff not toughness!

Step 6

Pour the batter into your lined cake tin, smooth the top, and pop it in the oven.

Step 7

Bake for 45–50 minutes, or until golden brown and a skewer comes out clean. (Your kitchen will smell like a cozy autumn dream.)

Step 8

Let the cake cool completely in the tin before frosting. I know, it’s hard to wait.

Step 9

Icing on the cake: In a bowl, stir 500g icing sugra with a few splashes of milk. Add the milk slowly until you’ve got a glossy, drizzle-worthy texture. Pour over your cooled cake and let it drip like the gorgeous lil cake waterfall it is.