Carrot cake with cream cheese frosting
Votes: 23
Time: 2 hours 35 minutes plus steeping time
Carrot cake is a perfect treat for any occasion. It's loved for its wonderfully savory flavor, perfectly complemented by walnuts, the exceptional moistness imparted by grated carrots and vegetable oil, and the delicate cream cheese frosting, which is essential to the cake's flavor. The layers for this carrot cake are baked at least one day in advance and left covered. This will give them a denser texture and make them even moister. Assemble the three-layer cake, frosting it with cream cheese frosting, and decorate as desired, or leave it plain.
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.
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
- 2 cups granulated sugar
- 1.5 cups of vegetable oil
- 4 fresh whole eggs
- 2 tbsp. cake flour
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 tsp ground cinnamon
- 3 cups raw finely grated carrots
- 100 g finely chopped walnuts
Cream
- 700 g of powdered sugar
- 340 g of cream cheese, room temperature
- 1 tbsp vanilla extract
- 55 g of margarine, room temperature
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Cooking the dish according to the recipe:
- Preheat oven to 150°C.
- In a bowl, combine the sugar, vegetable oil, and eggs. In another bowl, combine the flour, baking soda, salt, and cinnamon. Add the dry mixture to the wet mixture and mix well. Stir in the carrots and chopped walnuts, distributing them evenly throughout the dough.
- Divide the batter evenly among three greased 22cm cake pans. Each pan should yield approximately 0.6kg of batter. Bake in a preheated oven for 50-60 minutes. Cool the cakes in the pans for about 1 hour.
- Turn them upside down to prevent them from drying out and place them in a cupboard. Let them sit for at least 24 hours.
- To remove the cake from the pan, invert it and tap the pan on the countertop. Place a 22 cm round cake board on the turntable.
- Butter creamIn the bowl of a large mixer, combine the powdered sugar, cream cheese, vanilla, and margarine. Beat on high speed until combined. Refrigerate until ready to use.
- When ready, place the first cake layer upside down in the center of a cake stand. Using a spatula, spread about 100g of buttercream evenly over it. Then place the second cake layer upside down. Using a spatula, spread about 100g of buttercream evenly over it. Place the third cake layer upside down on the cake. Press firmly but gently with both hands to seal all the cake layers. Using a spatula, spread the remaining buttercream to cover the top and sides of the cake. Refrigerate until serving.
- Serve on a stand with a plastic lid.
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