Carrot Cake with Frosting
8 servings
60 minutes
Carrot cake with frosting is a classic treat rooted in European cuisine, particularly British and American baking traditions. Its rich flavor combines the sweetness of carrots, the spice of cinnamon, and the crunch of pecans, creating a surprisingly balanced and tender batter. The butter and robiola cheese frosting gives the cake a creamy texture, adding freshness and softness. This dessert is perfect for cozy family gatherings or festive dinners, and its rich aroma makes it an ideal complement to a cup of tea or coffee. Due to its moisture and richness of flavor, carrot cake remains a favorite indulgence for gourmets around the world.
1
Preheat the oven to 175 degrees.
2
Grease a small 9x13 inch baking pan and dust with flour.
3
In a large bowl, combine eggs, butter, white sugar, and 2 tsp of vanilla.
- Chicken egg: 4 pieces
- Vegetable oil: 295 ml
- Sugar: 400 g
- Vanilla extract: 15 ml
4
Add flour, baking powder, soda, salt, and cinnamon. Then add the carrot and chopped pecans. Knead the dough; it should be quite liquid.
- Wheat flour: 250 g
- Baking powder (raising agent): 9 g
- Baking soda: 9 g
- Salt: 3 g
- Ground cinnamon: 5 g
- Carrot: 330 g
- Pecan: 110 g
5
Pour the dough into the mold and bake for 40-50 minutes.
6
Let cool on the baking sheet for about 10 minutes, then transfer to a rack to cool completely.
7
To prepare the glaze, mix butter, robiola cheese, confectioners' sugar, and 1 tsp of vanilla in a medium bowl. Whip the mixture until it reaches a smooth creamy texture.
- Butter: 115 g
- Icing sugar (confectioners' sugar): 480 g
- Robiola cheese: 225 g
- Vanilla extract: 15 ml
8
Cover the carrot cake with icing and let it set.