Carrot cake, renowned for its moist texture and rich flavor, is a true delight for any dessert lover. This recipe features a harmonious blend of grated carrots and aromatic cinnamon, creating a cake that's both flavorful and comforting. The batter, a mix of eggs, brown and white sugar, and oil, is enhanced with self-raising flour for a perfectly risen, tender crumb. Topped with a luscious cream cheese frosting that's both creamy and tangy, this cake is a celebration of simple, yet exquisite flavors.
Recipe:
Ingredients:
For the Cake Batter:
- 6 eggs
- 1 1/4 cups light brown sugar (250 grams)
- 1/2 cup sugar (100 grams)
- 1 1/4 cups oil (250 grams)
- 2 1/2 cups self-raising flour (325 grams)
- 4 grated carrots
- 1 teaspoon cinnamon
For the Cream Cheese Frosting:
- 250 grams 25% fat cream cheese
- 250 ml 38% fat whipping cream
- 2/3 cup powdered sugar (80 grams)
- 2 tablespoons vanilla pudding mix
Preparation Method:
- Cake Batter:
- In a bowl, mix eggs with brown and white sugar using a hand mixer for 5-6 minutes. Add oil and mix. Gradually add flour and continue mixing until smooth. Stir in the grated carrots until evenly distributed.
- Pour the batter into a 24 cm diameter round baking tin. Bake in a preheated oven at 175°C (347°F) on convection mode for about 45-55 minutes, or until a skewer inserted comes out with moist crumbs.
- Remove from the oven and let the cake cool completely.
- Cream Cheese Frosting:
- In a mixer bowl, combine cream cheese, whipping cream, and powdered sugar. Whip until it forms a cream, then add vanilla pudding mix and whip until stable.
- Once the cake has cooled, remove it from the tin and slice it into three equal layers.
- Spread about 1/3 of the cream on each layer and reassemble the cake in layers.
- Refrigerate the cake for at least 3 hours to set.
Enjoy this delectable carrot cake with its rich cream cheese frosting, a perfect treat for any occasion!