Carrot Cake & Cream Cheese Frosting
Carrot Cake & Cream Cheese Frosting
March 26, 2024 by Kimberly
Indulge in the joy of Easter with this divine Carrot Cake & Cream Cheese Frosting, a perfect blend of spices, sweetness, and celebration in every bite!
110 MINUTES
INTERMEDIATE
VEGETARIAN
INT.
240 PER PORTION
CREAMY
SWEET
EASTER
CAKE
SPRING
SUMMER
ABOUT THE RECIPE
Dive into the world of baking with this mouth-watering Carrot Cake Recipe, perfectly paired with Cream Cheese Frosting. Whether you’re a seasoned baker or a newbie, this Easy Carrot Cake will guide you to creating the most delectable dessert. It combines a moist, spice-infused cake layer with rich, creamy frosting for a taste that’s truly unforgettable. Get ready to impress at any gathering with this ultimate carrot cake delight.
How to serve:
Slice it up for a heartwarming dessert, afternoon tea treat, or a celebratory centerpiece. Its Cream Cheese Icing melts in your mouth, pairing beautifully with the cake’s textures and flavors. Elevate your presentation by garnishing with chopped nuts or these little cute carrots made of colored cream cheese frosting. For an extra touch of elegance, serve chilled on a decorative plate, letting each bite transport you to dessert heaven.
How to store:
Store it in an airtight container in the fridge. Enjoy your delicious creation for up to a week, ensuring each slice is as moist and flavorful as the first.
Hi, I'm Kimberly.
If you want to get to know me better, click here!
INGREDIENTS
FOR 1 CAKE WITH 16 SLICES
CAKE BATTER
- 150g all-purpose flour (1 cup + 2 tbsp)
- 1/2 tsp orange zest
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 100g white sugar (1/2 cup)
- 100g brown sugar (1/2 cup)
- 80g rapeseed oil (1/2 cup)
- 1 tsp vanilla extract
- 200g carrots (1.5 cups)
- 1/8-1/4 tsp nutmeg
- 1/2 tsp cloves
- 1/8 tsp salt
- 1.5 tsp cinnamon
FROSTING
- 200g cream cheese (7 oz)
- 3 tbsp butter
- 200g powdered sugar (7 oz)
- pinch of salt
- 1 tsp vanilla extract
- green & orange food color
ACTIVE: 10 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- mortar and pestle
- cake pan with a diameter of 24cm (9 inches)
- peeler
- grater
- sieve
- medium-sized bowl
- large bowl
- hand mixer
- spatula
- two small bowls
- piping bag (or two small Ziplock bags)
- Preheat the oven to 176°C (350°F)
- Use a mortar and pestle to grind the cloves.
- Grease the cake pan with 1 teaspoon of butter.
- Peel the carrots and grate one half of the carrots coarsley and the other half into thin shreds.
ACTIVE: 20 min
PASSIVE: 80 min
COOKING
1. Sift flour, cinnamon, cloves, and baking soda through a sieve into a medium-sized bowl. Grate 1/4 teaspoon of fresh nutmeg into it. Set aside.
2. In a large bowl, mix sugar, oil, and vanilla extract. Then add the eggs and beat everything together briefly.
3. Next, gradually add the flour mixture and stir well. Finally, fold in the carrots.
4. Pour the batter evenly into the cake pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan on a rack for about 60 minutes, then invert it onto a cake stand or plate.
6. Meanwhile, prepare the frosting. Using a hand mixer, beat cream cheese and butter until fluffy and firm. Gradually add powdered sugar and vanilla extract, continuing to beat until it reaches a firm consistency. Take 1-2 tablespoons of the frosting and put them into two small separate bowls.
7. Once the cake is cool, spread the frosting over the cake and smooth it out.
8. Now color the remaining frosting in the two small bowls with green and orange food coloring to the desired intensity. Fill each colored frosting into a small plastic bag and cut a tiny opening in the corner of each bag. Then, with very light pressure, draw the carrot design on the white frosting. Keep the cake in the fridge until serving.