Carrot Cake with Cream Cheese Frosting is a classic and successful marriage, and is one of the most popular cakes in America and better known throughout the world as Carrot Cake . In this version of mine I also included pecans and orange zest, which give the cake an extra boost. It is a cake that does not require much effort and gives great cuddles for every slice.
Ingredients
Carrot cake
- 4 eggs
- 10 g cinnamon powder (optional)
- 260 g seed oil
- 200 white sugar
- 100 g brown sugar
- 250 g flour
- 7 g baking powder
- 14 g baking soda
- 9 g fine salt
- 300 g carrots
- 100 g pecans
Cheese Frosting
- 300 g cream cheese
- 190 g icing sugar
- 75 g vegetable cream
Instructions
Carrot cake
- Wash the carrots and chop them in a blender (I leave them with the peel)
- In the bowl of a stand mixer, first combine the white and brown sugar, salt, oil, cinnamon powder and eggs; using a K whisk, mix these ingredients well, a few seconds at medium-high speed will be enough.
- Add the flour, baking powder and bicarbonate: continue mixing
- Finally, add the chopped carrots and pecans and mix all the ingredients well.
- If you want a layered cake like mine, use two 17cm diameter cake tins: grease them with spray oil to make it easier to remove the cake and pour the same amount of mixture into each one.
- Cook in a preheated, static oven at 180C for 50/60 minutes (the time always varies a little depending on the oven used). Do the toothpick test to see if the mixture is well cooked and then remove from the oven and leave to cool completely.
- Once the cakes are at room temperature, remove them from the pan, cover them with cling film and store them in the fridge to cool further.
Cheese Frosting
- Start working the cream cheese when it is no longer cold from the fridge, but at room temperature: using an electric whisk at high speed, beat the spreadable cheese until you obtain a creamy texture.
- Add the cream and then the icing sugar sifted well, to avoid the formation of lumps.
- Once you have obtained a soft and easy to work cream, place it in the fridge and let it cool down thoroughly.
Let’s assemble the cake!
- Cut both cakes in half, fill each layer with the same amount of cream (it should not be too much, just enough to cover the dough). Also cover the sides and the surface of the cake with a light layer of cream cheese, decorate with some pecans and put your cake in the fridge for a few hours.
- To spread the cream I recommend using a cake spatula, it will help you get a more precise result.
