Carrot cake with Philadelphia cheese cream
12 servings
40 minutes
Carrot cake with Philadelphia cream cheese frosting is a true classic of American cuisine, symbolizing comfort and warmth. Its history dates back to the mid-20th century when carrots began to be actively used in baking due to their natural sweetness. The delicate sponge cake infused with cinnamon, nutmeg, and orange aromas pairs perfectly with the velvety Philadelphia cream cheese frosting. Crunchy walnuts add texture and depth of flavor. This cake boasts a rich, balanced sweetness with a hint of spice. It is served at family celebrations, special dinners, and even in cozy cafes where it consistently delights with its rich taste. A perfect choice for those who appreciate harmony in desserts!
1
Roast the nuts in a dry pan, stirring, until a nutty aroma appears. While still hot, mix the nuts with a tablespoon of butter and salt. Let cool, then chop coarsely (with a knife or in a food processor).
- Walnuts: 200 g
- Butter: 100 g
2
Grate the carrot on a coarse grater.
- Carrot: 350 g
3
Prepare the dry part: in a large bowl, whisk together the flour, spices, orange zest, baking powder, and cocoa.
- Wheat flour: 300 g
- Cinnamon: 1 teaspoon
- Nutmeg: 0.5 teaspoon
- Cardamom: 0.5 teaspoon
- Ground white pepper: 0.3 teaspoon
- Baking powder (raising agent): 2 teaspoons
- Cocoa powder: 2 tablespoons
- Oranges: 1 piece
4
Prepare the liquid part: in a bowl, combine eggs, sugar, vegetable oil, and orange juice. Mix well and let it sit until the sugar almost completely dissolves.
- Chicken egg: 3 pieces
- Egg yolk: 2 pieces
- Brown sugar: 400 g
- Vegetable oil: 240 ml
- Oranges: 1 piece
5
Preheat the oven to 160 degrees. Prepare two 20–23 cm pans: grease them with butter and place a round of parchment paper at the bottom.
6
Mix the dry part with the liquid using a spatula, stirring just enough to fully moisten the flour. Add nuts and carrots, and mix. Pour the batter into molds and bake for 40 minutes. Five minutes before the expected end of baking, start checking for doneness (a toothpick from the center should come out with a few crumbs, and there should be no raw batter on it).
- Walnuts: 200 g
- Carrot: 350 g
7
Completely cool the baked layers and cut them in half with a long knife or thread.
8
Beat the butter with powdered sugar, add cream cheese and mix until smooth. Add cognac, mix again. Layer the cake.
- Butter: 100 g
- Icing sugar: 250 g
- Cream cheese (Philadelphia): 500 g
- Cognac (brandy): 1 tablespoon
