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
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!)
Prep Time45 mins
Cook Time35 mins
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:
  • Preheat the oven to 160 degrees C w/ fan.
  • Butter/oil the springform & cover bottom & edges w/ fine breadcrumbs
  • Shred the carrots.
  • Mix flour & baking powder.
  • Combine butter & sugar (incl. vanilla sugar) & salt w/ the handheld mixer.
  • Add eggs.
  • Add spices.
  • Add flour.
  • Add sour cream.
  • Fold in the shredded carrots w/ a tablespoon.
  • Pour the dough in the prepared springform & put it in the preheated oven for about 35-40 min.
  • Make the test w/ the wooden skewer - you know...
  • Let the carrot cake cool down. After about 5 min remove the edge of the springform.
  • When the cake is at room temperature transfer the cake from the bottom of the springform to its final plate.
  • 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.
  • Add frosting to the cake.
  • 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.

 

(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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