Irresistibly Moist and Flavorful Carrot Cake with a Rich Creamy Labneh Frosting

This Carrot Cake is the ultimate indulgence for any dessert lover. Bursting with the flavors of fresh carrots, warm cinnamon, and a hint of orange zest, this cake is as moist as it is delicious. Topped with a creamy, tangy labneh frosting, it’s the perfect balance of sweet and spice. The addition of walnuts and coconut adds a delightful crunch, making each bite an unforgettable experience. Whether you’re a fan of carrot cake or new to its charms, this recipe will quickly become a favorite in your kitchen.

Why You’ll Love This:

You’ll love this Carrot Cake for its incredible texture and rich, comforting flavors. The combination of grated carrots, aromatic spices, and orange zest creates a cake that is wonderfully moist and flavorful. The creamy labneh frosting adds a tangy sweetness that perfectly complements the warm spice notes. This cake is not only delicious but also easy to make, with simple ingredients that come together to create a dessert that feels both luxurious and homey. Whether you’re enjoying it with a cup of coffee or sharing it with friends and family, this Carrot Cake is sure to impress.

Perfect Occasion:

This Carrot Cake is perfect for any occasion, from casual gatherings to more formal celebrations. It’s an excellent choice for a birthday cake, a dessert for a brunch, or a sweet treat to accompany your afternoon coffee. Its rich flavors and beautiful presentation make it a standout dessert that is sure to delight guests at any event. Serve it at a holiday dinner, take it to a potluck, or simply enjoy it as a weekend indulgence.

Decoration Tips:

For an elegant finish, top the cake with a sprinkling of chopped walnuts or a dusting of cinnamon. You can also decorate the cake with thinly sliced carrot ribbons that have been lightly sautéed in butter, adding a touch of color and a hint of sweetness. For a festive touch, consider adding a few orange zest curls on top of the frosting. Serve the cake on a stylish platter or cake stand to highlight its beautiful layers and rich, creamy frosting.

Ingredients:

For the Cake:

• 3 medium eggs
• Slightly less than 1 cup of granulated sugar
• 1 Turkish tea glass (100 ml) of vegetable oil
• 1 heaping teaspoon of cinnamon
• 1 tablespoon of very soft butter
• 1 packet of vanilla extract
• Grated zest of 1 orange
• 1/2 cup of chopped walnuts
• 1/2 cup of shredded coconut
• 2 large carrots, grated
• 1.5 cups of all-purpose flour
• 1 packet of baking powder

For the Cream:

• 200 grams of labneh cheese
• 1/2 cup of powdered sugar
• 1 packet of vanilla extract

Instructions:

1. Prepare the Cake Batter:
   • Preheat your oven to 170°C (338°F). Grease your chosen cake pan generously with butter.
   • In a large mixing bowl, combine the eggs, granulated sugar, and vanilla extract. Beat the mixture until it reaches a creamy consistency.
   • Add the vegetable oil and softened butter to the egg mixture and continue to mix until well incorporated.
   • Gradually sift in the flour, baking powder, and cinnamon, mixing gently by hand with a spatula until just combined.
   • Fold in the chopped walnuts, shredded coconut, grated carrots, and orange zest, ensuring everything is evenly distributed in the batter.
   • Pour the batter into the prepared cake pan, spreading it out evenly.
2. Bake the Cake:
   • Place the cake in the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on the cake as it bakes.
   • Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, invert the cake onto a serving plate and allow it to cool completely.
3. Prepare the Frosting:
   • While the cake cools, prepare the frosting by mixing the labneh cheese, powdered sugar, and vanilla extract in a bowl. Beat until smooth and creamy.
   • Once the cake has cooled completely, spread the frosting evenly over the top of the cake.
4. Decorate and Serve:
   • For added decoration, sauté thin carrot ribbons in a little butter until softened and use them to garnish the top of the cake.
   • Chill the cake in the refrigerator for at least an hour before serving to allow the frosting to set.

Enjoy!

(Note: The user mentioned using a 30 cm loaf pan and decorating the cake with sautéed carrot ribbons, so you can adjust these details as desired in your own preparation.)