Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 10 min
Cook time: 50 min
Ingredients: 4 small carrot (175 grams); 150 grams sugar; 75 grams sunflower oil; 4 eggs; 40 grams walnuts; 150 grams four; 1 pinch of salt; 1 teaspoon cinnamon powder; 1 teaspoon baking powder; 275 grams Philadelphia cream cheese; 60 grams butter; 150 grams icing sugar; 1 teaspoon vanilla extract

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This recipe for carrot cake will leave you speechless.

Victor and I are particularly fond of this homemade dessert.

One day I decided to surprise him by making one of my specialities. Carrot cake! He exclaimed. That was the last thing I heard from him.

We didn’t talk for a while because we were quite busy eating the whole cake in record time. It’s texture and flavour conquered all our senses.

The following day, he insisted that I should share my culinary knowledge with the world. And so that this blog was born!

How to Make Carrot Cake

This recipe for carrot cake is very easy to make. Just follow these steps:

1. Preheat the oven to 320°F ( 160°C ).

Carrot Sponge Cake

2. Wash and peel 4 small carrots.

3. Grate the carrots with a vegetable grater. Once you are done, place the grated carrots in a bowl and set aside.

4. In a bowl, add four eggs and 150 grams of sugar. Beat all together with an electric hand mixer at maximum speed until foamy and pale yellow.

5 . Add the grated carrots and 75 grams of sunflower oil to the yolk mixture. Beat all together with the hand mixer at medium speed until well combined.

6. Add the following dry ingredients to a strainer: 150 grams of flour, a teaspoon of baking powder, a teaspoon of cinnamon powder and a pinch of salt. Then gently tap the side repeatedly over the mixture until all of the dry powder has passed through the strainer. At the same time you stir the batter with a spatula.

Tip for this sixth step: In batches, sift and combine with folding movements, a bottom-to-top and top-to-bottom motion, so that the mixture absorbs well the dry ingredients without making lumps.

7. Crush 40 grams of walnuts by hand and add them to the mixture while stirring. The batter is ready!

8. Grease the bottom and sides of an 8 inch cake pan with butter. Then sprinkle with a little flour.

Tip for this eighth step: When you are spreading the flour, tap the cake pan so that it sticks to the entire surface. Then remove the excess. The cake pan is now ready to welcome the batter!

9. Pour batter in the cake pan and bake for 50 minutes.

Tip for this ninth step: I recommend you not to be opening and closing the oven door.

10. When the time is up insert a cake tester (or a knife) into the center of the cake to check whether it is done. If it comes out clean, the cake is ready. If the batter sticks, leave it a few more minutes.

Cream Cheese Frosting or Glaze

11. In a bowl, add 275 grams of Philadelphia cream cheese, 150 grams of icing sugar, a teaspoon of vanilla extract and 60 grams of butter. Beat everything with an electric hand / stand mixer. Once the glaze is ready and well integrated, set it aside.

Tip for this tenth step: It is recommended that the butter is not cold and hard, but just at room temperature, otherwise it will not integrate with the mixture and lumps will appear. You can take it out of the refrigerator at the beginning, when you start cooking, or put it in the microwave for less than a minute to soften it a little.

Assembly

12. Cut the cake in half with a bread knife. The cut is horizontal. Spread the cream cheese frosting all over the cake base. Place the other half on top of the base and now cover the entire cake with glaze.

Et voilà! You have just made a delicious carrot cake with cream cheese frosting.

If you liked this carrot cake recipe, I invite you to try these other delicious homemade cakes.