carrot cake w/ cream cheese frosting

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I just read in a post that we’re messing around w/ the attribute healthy in relation to food… Right: I think too many posts use healthy in their headline – therefore I don’t name it a healthy carrot cake… in face of the carrots! (Besides it’s a rich & moist & scrumptious & luscious affair – which cannot be healthy at all!)
 

I remember my very 1st true carrot cake: it was during a USA holiday trip many years ago somewhere in Northern California in a small diner – rather late in the evening – when it turned out that only carrot cake was left for dessert. It wasn’t a simple cake it was a 3-layer structure w/ lots of frosting & minced walnuts… it was just delicious!

To set the record straight from the beginning:
This post does not exemplify how to create a 3-layer cake w/ lots of decorations!

We’re baking a 1-layer cake w/ lots of creamy frosting!
(I was inspired – once again – by a recipe out of Kamran Siddiqi’s „Hand-made Baking  !)

… & there are these little marzipan carrots!

Let’s start!

What do we need for the cake?

It’s basically:

  • flour
  • carrots
  • sugar
  • vanilla
  • eggs
  • sour cream
  • butter
  • spices.

We start by oiling/buttering a springform & adding fine breadcrumbs covering bottom & edge – after having started the oven (preheating to 160° C w/ fan).

Then we shred the carrots – roughly!

…& concerning the spices we are dealing w/ ground…

  • cinnamon
  • mace
  • cloves
  • coriander
  • ginger.

We activates our electric handheld mixer for combining butter & sugar – later adding the eggs. Then there are the spices & the flour… & the sour cream…

Finally we fold in the shredded carrots.

…& the springform marches in the preheated oven for about 35-40 min.

The result is a fine golden cake!

While the cake cools down we prepare the cream cheese frosting.

We need:

  • icing sugar
  • butter
  • cream cheese
  • an organic lemon.

We grate the lemon zest & press the lemon juice as well as counting the little marzipan carrots.

We start w/ combining cream cheese & soft butter (remember to let the butter rest at room temperature for some time!). Icing sugar, lemon zest & lemon juice are added. Finally we get a rather soft cream.

We transfer the carrot cake to its final plate & start spreading the frosting. It’s soft: there will be drops running down the edge! (Doesn’t matter!)

Just add the little marzipan carrots & store the cake in the fridge!

Where’s the coffee?

 

carrot cake w/ cream cheese frosting

Prep Time: 45 minutes

Cook Time: 35 minutes

Servings: 12 - 16 pieces of cake

carrot cake w/ cream cheese frosting

I just read in a post that we’re messing around w/ the attribute healthy in relation to food... Right: I think too many posts use healthy in their headline - therefore I don’t name it a healthy carrot cake... in face of the carrots! (Besides it’s a rich & moist & scrumptious & luscious affair - which cannot be healthy at all!)

Ingredients

    for the cake:
  • 150 g flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 175 g roughly minced carrots
  • 150 g sugar
  • 1 packet vanilla sugar
  • 3 eggs
  • 100 g sour cream
  • 75 g butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground mace
  • 1/4 tsp ground clove
  • 1/4 tsp ground coriander
  • 1/4 tsp ground ginger
  • for the frosting:
  • 200 g cream cheese
  • 100 g butter
  • 100 gr icing sugar
  • a pinch of salt
  • zest of an organic lemon
  • 2 tbsp lemon juice
  • 12-16 marzipan carrots - optional
  • equipment:
  • 25 cm springform
  • electric handheld mixer
  • egg whip

How to...

  1. Preheat the oven to 160 degrees C w/ fan.
  2. Butter/oil the springform & cover bottom & edges w/ fine breadcrumbs
  3. Shred the carrots.
  4. Mix flour & baking powder.
  5. Combine butter & sugar (incl. vanilla sugar) & salt w/ the handheld mixer.
  6. Add eggs.
  7. Add spices.
  8. Add flour.
  9. Add sour cream.
  10. Fold in the shredded carrots w/ a tablespoon.
  11. Pour the dough in the prepared springform & put it in the preheated oven for about 35-40 min.
  12. Make the test w/ the wooden skewer - you know...
  13. Let the carrot cake cool down. After about 5 min remove the edge of the springform.
  14. When the cake is at room temperature transfer the cake from the bottom of the springform to its final plate.
  15. For the frosting mix butter (best at room temperature!), cream cheese, salt, lemon zest, icing sugar & lemon juice - in this order - w/ an egg whip until smooth.
  16. Add frosting to the cake.
  17. Optional: decorate w/ marzipan carrots.

Notes

Prep Time: It’s the preparation of the cake as well as the frosting.

Cook Time: Add another 5 min in the oven if necessary.

Spices: You may discard some of the spices, however, the basis is always cinnamon.

You may add lemon and/or orange flavor to the carrot cake.

The frosting is rather soft; I recommend to store the cake in the fridge - at least for some hours after assembling.

The cake is fine for 4-5 days; sorry: no experience w/ freezing.

https://thebusinesswomanskitchen.de/carrot-cake-w-cream-cheese-frosting/

 

(information on equipment)

 

Watch the frosting! It’s coming down at the edge, but it’s ok: it’ll stop soon enough – you’ll get a very soft & creamy frosting!

The  carrot cake is moist & full of tiny carrot pieces… cake & frosting melt into each other…

 

Some remarks about the shredded carrots:
The left photo shows roughly shredded carrots like the shredded type I used in my carrot cake. The right photo shows a much finer version of shredded carrots.

Summary:

  • Both shredded carrots are handmade.
  • The time you need for „rough” or „fine” is the same.
  • If you use the roughly shredded carrots the carrots will be visible & noticeable after the oven session.
  • If you use the finely shredded carrots the carrots will melt into the dough, however, because of the moisture the dough gets rather firm & wet – not my cup of tea!

I propose that you only use 50% of the shredded carrots if you like the finely shredded version (recommendation related to my tests!).

 

A last view of the carrot cake w/ cream cheese frosting…

 

 

The businesswoman with too many office hours thinks

It’s a lot of work… the baking & afterwards the frosting session… but it makes my mouth watering!

A 1-layer cake is quite simple, but I doubt that it will be so easy to do a 2- or 3-layer cake… especially if the frosting is as runny/creamy as it seems… well: the fridge consolidates the frosting. It’s just creamy!

 

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