Like any carrot cake lover, I do not discriminate against carrot cakes recipe. I’ve tried many different carrot goodies, and every cake has something special, from the heavy, nut-filled tortes to some incredibly delicious vegan varieties. But having just made a delicious carrot cake recipe last weekend at my Art of Cakes class, I believe I will share this one with you first.
Carrot Cake Recipe
It was a stressful, emotional couple of days that left me either in tears or vowing to never bake again… But once it was over and the cakes devoured with enthusiasm, I felt a bit better about the whole ordeal. My cake class, where order and time management reign, calmed me enough to reclaim my love of the oven.
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Unfortunately, it did get a little smushed on the car ride home, but I didn’t mind licking the icing off the box. Really.
Ingredients for Carrot Cake Recipe
This carrot cake is a sponge, so it is light, with a delicious carroty texture, and a perfect complement to the rich icing.
Adapted from the George Brown ‘Art of Cakes’ syllabus.
Makes 2 7” cakes
- 6 Eggs
- 180 g Sugar
- Pinch of Salt
- 25 g Lemon Juice
- 25 g Rum
- 3 g Vanilla
- 375 g Grated Carrots
- 50 g Bread Flour
- 7 g Baking Power
- 5 g Cinnamon
- 100 gr Graham Crumbs OR Bread Crumbs OR Cookie Crumbs *graham add the best flavour
- 150 g Ground Almonds
How to Make Carrot Cake Recipe
1. Preheat oven to 350°F and grease and flour cake pans.
2. In a mixing bowl set over simmering water, whisk together the eggs, sugar and salt until reaches body temperature, becomes light in colour and visibly thickens.
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3. Place mixing bowl in mixer and beat on high speed until soft peaks form. Lower speed on mixer to medium speed and continue mixing until stiff peaks form and the mixture ribbons. Add the lemon juice, rum and vanilla and mix until just blended.
3. Gently fold the carrots into the egg mixture, a small handful at a time, careful not to deflate the mixture.
In a separate bowl, sift together the flour, baking powder and cinnamon together; add the crumbs and almonds and blend.
4. Gently fold the ingredients into the carrot-egg mixture, again a little at a time, careful not to deflate, and until just blended. Divide the batter evenly between the pans.
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5. Bake for 30-35 minutes, until toothpick inserted in centre comes out clear and the top of the cake springs back when touched. Let cakes cool before inverting them onto a cooling rack, and make sure they are cooled completely before icing, preferably refrigerated.
Cream Cheese Icing Recipe
- 250 g Cream Cheese
- 100 g Icing Sugar, sifted
- 25 g Lemon Juice
- 250 g Whipped Cream (whipped topping may also be used)
How to Make Cream Cheese Icing Recipe
Using the paddle attachment on your mixer, cream the cream cheese on medium speed until it is smooth and free of lumps. Scrape the bowl and add the sifted icing sugar, mixing until blended. Scrape bowl and add the lemon juice, mixing until incorporated. Scrape the bowl and add 1/3 of the whipped topping, mixing until blended. Scrape the bowl and add the remaining thirds of the whipped topping. Do not over mix or the mixture will become runny.
To Assemble the Carrot Cake Recipe
Simple Sugar Syrup
Mix equal parts water and sugar and bring to a boil. Cut even cake layers. Use the bottom of one cake as the base, a trimmed cake layer for the middle and an flat layer for the top. Place one layer of cake on a cake board and moisten the layer with syrup before smoothing ¼ of the cream cheese icing with an offset spatula.
Cover with a second layer, moisten, and spread another ¼ of the cream cheese icing on the cake. Do not worry if the icing overlaps. Place the last layer of the cake, moisten and cover the entire cake and sides with ¼ of the cake icing, making sure to discard any crumb-y icing in a separate bowl.
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Let cake set in the fridge before applying the final icing. Use a cake comb to smooth the sides of the cake and pipe rosettes evenly on the top of the cake, placing marzipan carrots (or piped carrots) in an even pattern. Refridgerate until needed, cut and serve. Enjoy!