Cakes

Carrot Cake

Name: Carrot Cake
Yield: 10-12
Ingredients: LIQUID INGREDIENTS:; 130 g of brown sugar; 120 ml of sunflower oil; 4 eggs; 2 Tbsp orange juice (fresh squeezed); 240 g grated carrot; 3/4 orange zest; 1 tsp vanilla extract; DRY INGREDIENTS:; 240 g of bread flour; 2 tsp baking powder; 1 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp freshly ground black pepper; 30 g chopped walnuts; 30 g raisins; FOR THE FROSTING:; 65 g butter (at room temperature); 100 g of fresh cream cheese (Philadelphia type); 50 g of powdered sugar

A British and American classic cake that is simply delicious. Sweet, spicy and covered in that yummy cream of cheese that always goes with it. A recipe that you can prepare all the year and that everybody will like.

We finally have no more summer fruits. But no one said that in the autumn we cannot continue baking super yummy recipes, as for example this carrot cake. And, the thing is that the British and Americans are kind of small geniuses of cakes. They have created delicious recipes with just putting on a cake what we have at hand, like carrots, beetroots, pumpkin… And it turns out that they are great and are also very famous recipes.

There are so many different Carrot cake recipes, that soon, they will not fit on the Internet. This one in particular, taken from the book “A sweet in New York” by Marc Grossman, is a version at the most pure New York style. And there are few things more American than a carrot cake.

When I prepared the styling of the photos I did it thinking precisely in a New York Cafe with a slightly retro touch, well at least as I imagine a Cafe there will look like, because I’ve never been. And as you can see in the picture above, I have my small pointy-eared Elf which made me several “photo bombs” at home. Although I have to admit that he is not bad as props 🙂

Back to the recipe, I used a version of purple carrots which you can find here in Germany. I thought that the cake would look bit purple, but I didn’t that much. But I love the final color anyway, I used a brown sugar that is very dark and has given it a beautiful golden tone.

The cream cheese frosting is so good that you could eat it with tablespoons, below I explain the trick so that it is fluffy, light and very white!

Print Recipe

Carrot Cake

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Serves: 10-12

Cooking Time: 10 min. Total: 1 hour

Ingredients

LIQUID INGREDIENTS:
130 g of brown sugar
120 ml of sunflower oil
4 eggs
2 Tbsp orange juice (fresh squeezed)
240 g grated carrot
3/4 orange zest
1 tsp vanilla extract
DRY INGREDIENTS:
240 g of bread flour
2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp freshly ground black pepper
30 g chopped walnuts
30 g raisins
FOR THE FROSTING:
65 g butter (at room temperature)
100 g of fresh cream cheese (Philadelphia type)
50 g of powdered sugar

Instructions

Preheat oven to 175 ° C. Mix all liquid ingredients and beat well until getting flat cream. Mix the dry ingredients and stir into the previous mixture whisking by hand but without working the dough too much.

Grease a rectangular pan and pour the dough to fill about 3/4 of the pan. Bake for about 50 minutes, in any case do the wooden stick test.

Remove from oven and let cool completely.

To prepare the frosting, mix the butter with the cheese and sugar with a fork until a getting a smooth cream. Here comes the trick, the cream is rather thick and yellowish now.

To get it white and light, put it in the refrigerator 10 minutes. Take it out, and using hand mixer with whisk accesory, whip it at high speed for 1 minute. You'll see the change, it's like magic, it will turn white and it will get more volume.