Recipe for carrot cake
Delicious and delightful carrot cake with a stirred dough and a luscious cream cheese frosting.
The moist cake pairs well with the sweet and tangy cream cheese frosting.
It’s quite good, if I do say so myself 🙂
This carrot cake is a bit different from most recipes I’ve tried. It’s made with butter instead of oil. When butter is creamed with sugar, you’re incorporating air into the butter. This results in a more airy cake. I believe it has just the right texture.
If you want the cake to be absolutely perfect, get your hands on real cinnamon sticks (Ceylon cinnamon from, for example, here) and grind them yourself – it truly enhances the flavor.
If you don’t have a spice grinder, then buy one! It’s not a significant investment. You can get a really good one from Bosch for about 200, at, for example, KitchenOne.dk.
Ingredients
Carrot Cake
- 300 gram Carrots Grated
- 180 gram Butter Soft
- 120 gram Sugar
- 120 gram Brown sugar
- 180 gram Wheat Flour
- 5 pcs. Egg
- 9.6 gram Baking Soda
- Salt From grinder. 4 turns.
- 7.8 gram Cinnamon Ceylon cinnamon
- 1.05 gram Cloves
- 1.1 gram Nutmeg Can be omitted
Cream Cheese Frosting
- 150 gram Butter Soft
- 200 gram Powdered Sugar
- 12.6 gram Vanilla Sugar
- 100 gram Cream Cheese Philadelphia
- 1 pcs. Lemon Both zest and juice
Instructions
Carrot Cake
- 1. Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) (fan-assisted). 2. Cut butter into cubes. 3. Whisk butter, sugar, and brown sugar together with a hand mixer until it is white and fluffy. 4. Crack the eggs into a deep plate. Make sure there are no shells! 5. Stir eggs and carrots into the butter/sugar mixture. 6. Mix flour, baking powder, cinnamon, clove, and salt in a bowl. 7. Sift the flour mixture into the mixture and stir it together until it forms a dough. 8. Put the dough in a dish or a springform pan lined with baking paper at the bottom. 9. Bake the cake for 45-60 minutes. 10. Let the cake cool completely, cover the top with cream cheese frosting.
- 1. Whisk the butter and add powdered sugar a little at a time until it is all incorporated (use a hand mixer or kitchen machine with the paddle attachment). 2. Add vanilla sugar. 3. Whisk until it is fluffy. 4. Add Philadelphia and mix well – optionally, soften the Philadelphia cheese so it doesn't clump! 5. Add lemon juice and grated zest and stir. I also added green food coloring to my frosting.
