Carrot cake with nuts and cream cheese frosting
10 servings
90 minutes
Carrot cake with nuts and cream cheese frosting is a refined blend of tenderness and rich flavor. Its roots trace back to European cuisine, where carrots were often used to add natural sweetness and moisture to baked goods. This dessert combines a moist, aromatic layer with spicy notes of cinnamon and nutmeg, complemented by a light cream cheese frosting. Nuts add crunch and enhance the depth of flavor.
1
Preheat the oven to 180 degrees.
2
Grate half of the carrot on a coarse grater and half on a fine grater (approximately, this is 4 carrots).
- Carrot: 400 g
3
Beat the eggs with sugar, salt, cinnamon, nutmeg, and vanilla.
- Chicken egg: 4 pieces
- Sugar: 200 g
- Salt: pinch
- Cinnamon: 2 teaspoons
- Nutmeg: pinch
- Vanillin: 2 teaspoons
4
Add vegetable oil, baking powder, and flour. Mix everything carefully and beat again. The dough will be liquid, like for a biscuit.
- Vegetable oil: 300 ml
- Baking powder (raising agent): 2 teaspoons
- Wheat flour: 2 glasss
5
Mix grated carrot and a cup of chopped nuts into the dough.
- Carrot: 400 g
- Nuts: 1 glass
6
Grease the detachable mold with oil and sprinkle with flour (in this case, the mold diameter is 26 cm).
7
Place the dough in a mold and bake at 180 degrees for 50-60 minutes. If the carrot was very juicy or the diameter of your mold is less than 26 cm, the baking time will increase to approximately 70-80 minutes. The cake should be fluffy and a rich terracotta-brown color.
8
Remove the cake, let it cool in the mold for about 20 minutes. Then transfer to a plate and cool further.
9
For the cream, whip cream cheese, cream, and powdered sugar with vanilla. The mixture should increase by 2-2.5 times.
- Cream cheese: 250 g
- Cream 30% fat: 200 ml
- Vanilla icing sugar: 100 g
- Vanillin: 2 teaspoons
10
Cut the cooled cake into 2 parts, spread with cream, and refrigerate for at least 4-5 hours to soak.
11
Garnish with nuts when serving.
- Nuts: 1 glass