One of my favorite pound cakes is carrot cake. It is always very soft, sweet and melts in your mouth, and is a great cake next to a coffee cup.
A few years ago I tasted a fancier version of the classic carrot cake – thin layers of moist carrot cake with cream cheese frosting in between.
This cake is very popular in the States, where it’s served in any bakery and café, and it really is that good. When I had a large pile of carrots in my fridge, I decided I had to make my own version to this popular cake
I made an airy, stable and soft carrot cake, cut it into 4 layers, and filled with cream cheese frosting and decorated with walnuts. YUM!
Carrot Cake with Cream Cheese Frosting
Servings 20 cm round cake pan
For the cake:
- 4 large eggs at room temperature
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- Pinch of salt
- 180 ml. (3/4 cup) vegetable oil
- 280 grams (2 cups) all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 400 grams (4 large units) finely grated carrots
For the cream cheese frosting:
- 450 grams (2 cups) cream cheese
- 100 grams (1 cup) powdered sugar
- 1/2 tsp. vanilla extract
- 250 ml. (1 cup) whipping cream
- 200 grams chopped walnuts
- 10-12 units of halved walnuts
Preheat oven to 170c degrees and grease the pan well.
In a mixer bowl whip eggs, sugar, vanilla, cinnamon and salt at high speed until you get an airy, fluffy and light mixture.
Reduce the speed of the mixer to low-medium and gradually add the oil in a thin stream while stirring, until incorporated.
Add flour, baking soda and baking powder and mix just until a smooth mixture is formed.
Add grated carrots and fold gently with a spatula until evenly dispersed in the mixture.
Pour the mixture into the pan and level the top.
Bake for 40-50 minutes or until the cake is golden, stable and a skewer inserted in the center comes out with moist crumbs.
Cool completely at room temperature, than cool in the refrigerator for about 2 hours until completely cold.
With a long serrated knife slice the cake into 4 equal layers.
Cream cheese frosting: in a mixer bowl with a whipping attachment, place cream cheese, powdered sugar and vanilla and beat on high speed until the mixture is smooth.
Add the cream in a thin stream while mixing, and continue to whip on high speed until stable cream is formed.
Assemble the cake: place a cake layer on a serving plate.
Spread about 2-3 heaping tablespoons of the cream in a thin layer on top. Place another cake layer over and repeat until finished. Frost the cake completely – sides and top.
Transfer the remaining cream into a piping bag with large serrated piping tip and pipe small mounds on top.
Decorate the sides with chopped walnuts and walnut halves at the top.
- Keep the cake in a closed container in the refrigerator up to 4 days.
- The cake is at its best on the day after the assembly.
- Instead of walnuts you can use any other type of nut you like.
- It is important to use eggs at room temperature.