Carrot cake with cottage cheese glaze

Votes: 8

Time: 2 hours 50 minutes

Carrot cake is quite simple to make and is a perfect finishing touch to a festive Easter dinner. This carrot cake is so tender and moist that you don't need to bother with cutting the cake and frosting it. Simply spread the frosting over the cake. Even a single-tier cake will be delicious. Carrots, yogurt, and vegetable oil add richness, while a blend of spices like allspice, cinnamon, and nutmeg infuses the cake with a subtle, spicy aroma. Once the cake has cooled completely, top it with a soft cream cheese frosting. Its dense texture and salty flavor pair perfectly with the rich carrot cake.

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:

Cake

340 g, about 2.5 cups of premium flour + extra for dusting the pan
340 g of carrots, grated on a medium grater, about 6 medium
1 teaspoon baking powder
1 teaspoon of baking soda
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
0.5 tsp salt
280 g sugar, about 1 and 1/3 cups
55 gr. brown sugar, about 1/4 cup.
3 large eggs
170 g plain yogurt
180 ml vegetable oil
Butter to grease the pan

Cream cheese frosting

220 g of cream cheese
55 g butter, room temperature
1 tsp vanilla extract
250 g powdered sugar, sifted, about 2 tbsp.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, premium flour, powdered sugar, cream cheese, allspice, nutmeg, cinnamon, eggs, yogurt

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (22 cm) diameter, 3-inch (7 cm) deep cake tin. Line the bottom with parchment paper.
Place the carrots in a large bowl.

Place the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and pulse for 5 seconds. Add the flour mixture to the carrots and pulse until evenly distributed.

In a food processor, combine the sugar, brown sugar, eggs, and yogurt. Blend until smooth. With the processor running, pour in the vegetable oil. Add this mixture to the carrot mixture and blend.
Pour the batter into the prepared pan and bake on the middle rack of the oven for 45 minutes. Reduce the temperature to 325°F (160°C) and bake for another 20 minutes, or until the center of the cake reaches 205-210°F (96-99°C).
Remove the pan from the oven and let the cake cool for 15 minutes. Then, remove it from the pan onto a wire rack and let it cool completely. Spread cream cheese frosting over the cooled cake.

Cream cheese frostingIn the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until just combined. Add the vanilla and beat again. Reduce the mixer speed to low and add the powdered sugar in 4 additions, beating until smooth after each addition.

Place the glaze in the refrigerator for 5-10 minutes before using.