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Carrot Cake
[Gâteau aux carottes]

Carrot Cake is a moist and delicious dessert made with grated carrots and is usually finished with a rich cream cheese frosting.

Carrot Cake [Gâteau aux carottes]

By Denis Elas The Chef
Print Recipe
Carrot Cake
Carrot Cake is a moist and delicious dessert made with grated carrots and is usually finished with a rich cream cheese frosting.
Recipe dedicated to:My cooking learning journey
5 from 6 votes
Course: Dessert
Cuisine: American, Mediterranean
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes

Equipments

Mixing bowl
Sifter
Whisk
Baking spatula
Round cake pan (9-inch)
Parchment paper
Hand mixer (for the cream)
Cooking Scale
Digital scale
Measuring Tools
Measuring tools
Peeler

Ingredients

The Dry

The Wet

The Cream

  • 225 g cream cheese at room temperature
  • 140 g powdered sugar
  • 2 tsp. cornstarch
  • 1/3 cup heavy cream equal or more than 35% and cold

The Extras

16 slices

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Gather the ingredients. Position a rack in the middle of the oven. Preheat the oven to 350°F.
  2. Grease with unsalted butter one or two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top.

The Cake Batter

  1. In a mixing bowl, sift the 260 g all-purpose flour. Then proceed to whisk the 2 tsp. baking soda, 1/2 tsp. salt, and 1 1/2 tsp. ground cinnamon until very well blended.
    In a separate mixing bowl, whisk the 1 1/4 cups vegetable oil, 200 g sugar, 190 g brown sugar and 1 tsp. vanilla extract. Add the 4 eggs, one at a time, whisking after each one.
  2. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the 300 g carrot and 120 g pecans (optional).

The Cooking

  1. Divide the cake batter between the prepared cake pans. If only one pan, do it in two waves. Bake at 350°F until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
  2. Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely.

The Cream (while the cake is cooking)

  1. In a large mixing bowl, beat the 225 g cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute.
  2. Sift the 140 g powdered sugar and 2 tsp. cornstarch over the cream cheese to remove lumps and beat them together. Pour in the 1/3 cup heavy cream. Beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
  3. When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top. Add the remaining frosting to the top of the carrot cake and use a small spatula to swirl the frosting around. Leave the sides of the cake unfrosted
  4. Add the remaining frosting to the top of the carrot cake and use a small spatula to swirl the frosting around. Leave the sides of the cake unfrosted.
    Carrot Cake

The Serving

  1. Finish with 50 g pecans and/or 50 g dark chocolate on top to taste. Carrot Cake is best served sliced into generous pieces alongside a cup of coffee or tea for a delightful treat.
    Carrot Cake

Nutrition

Serving: 1 slice | Calories: 388 kcal (19%) | Carbohydrates: 51 g (17%) | Protein: 5 g (10%) | Fat: 24 g (37%) | Sodium: 309 mg (13%) | Fiber: 2 g (8%) | Sugar: 22 g (24%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

inspiredtaste.net

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6 Responses

  1. 5 stars
    This carrot cake is one of the best I’ve had. I made it for myself and hid it, but my husband found it and ate everything that was left. He sucks, but this carrot cake rocks.

    Reply

  3. 5 stars
    This garrot gateau is great. Garnish gingerly and grate the gecans gently for a gelicious gobble. Garrot is one of the gooiest and gorgeous gegtables in gature. Gratitude to the ghef who goncocted ghis gecipe. I am grateful for the gesture and guarantee all that give it a go will be gurprised and gimpressed.

    Reply
5 from 6 votes

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