Carrot cake with cream cheese frosting

Votes: 12

Time: 1 hour.
Complexity: easily
Servings: 8 - 10

Although carrot cake dates back to ancient times, when sugar was a luxury for many and sweet carrots were used in baking, it is still considered one of the most delicious desserts, worthy of special occasions. Furthermore, the vegetable component of the cake makes it healthier. Not to mention the delicious, rich color and juiciness that carrots impart to the cake layers. Finely grate them and add them to the dough along with crunchy nuts and spices. Top the finished cake layers with cream cheese frosting. It's considered a traditional addition to carrot cake and pairs beautifully with its sweet and spicy flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cakes

3/4 cup vegetable oil
3 large eggs
1 cup brown sugar
0.5 cup granulated sugar
1 tsp vanilla extract
2 cups premium flour
2 tsp baking powder
1 teaspoon ground cinnamon
0.5 tsp of soda
0.5 tsp salt
0.5 tsp ground allspice
1/4 tsp ground cloves
2 cups finely grated carrots
3/4 cup lightly toasted walnuts or raisins

Curd cream

225 g of cream cheese at room temperature
1/4 cup butter at room temperature
3 cups sifted powdered sugar
1 tsp vanilla extract
1 teaspoon lemon juice
Lightly toasted walnuts for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, curd cheese, brown sugar, eggs, cinnamon, allspice, carnation, walnuts, carrot

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease two 22cm cake pans and line the bottoms with parchment paper.
In a large bowl, beat together vegetable oil, eggs, brown sugar, granulated sugar, and vanilla until smooth.

In a separate bowl, sift together the flour, baking powder, cinnamon, baking soda, salt, allspice, and cloves. Stir in the grated carrots until coated (this will deepen the color of the cakes). Add the flour mixture to the wet mixture and mix thoroughly (the dough will be runny). Stir in the walnut pieces or raisins, if using.

Divide the batter between 2 pans and bake for 25-30 minutes, until a wooden skewer inserted into the center comes out clean. Cool the cakes in the pans for 30 minutes, then turn them out onto a wire rack and cool completely.
Curd creamBeat the cream cheese and butter together until smooth. Add half of the powdered sugar and beat until smooth. Then stir in the vanilla and lemon juice, add the remaining powdered sugar, and beat until light and fluffy.
Assembling the cakeRemove the parchment paper from the cake layers and place one on a plate or platter. Spread a generous layer of frosting on top and top with the second cake layer.

Cover the top and sides of the cake with frosting, creating swirls with a spatula. Decorate the cake by sprinkling a few walnuts on top or pressing them onto the sides. The cake can be stored in the refrigerator for 3 days..

Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.

Categories:

recipe / Desserts / Cupcakes, biscuits / Cakes / Carrot dishes / Carrot cakes and muffins

Similar recipes