Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Cuisine: International
Ingredients: 0.675 g Sugar Brown Fine SIS; 0.008 nos Eggs Whole; 0.008 mL Vanilla Extract; 0.9 g Fresh Carrot; 0.6 mL Corn Oil; 0.02 g Cinnamon Powder; 0.005 g Nutmeg Powder; 0.005 g Ginger Powder; 0.015 g Baking Powder; 0.01 g Baking Soda; 0.005 g Salt; 0.94 g Self Raising Flour; 0.25 mL Milk Long Life; 0.05 g Walnuts; 0.03 g Pecan Nuts; 0.1 mL Cinnamon Sugar Syrup; 100 mL Cream Cheese Philadelphia; 500 g Non Dairy Whip Cream; 50 g Condensed Milk; 10 g Gelatine Sheets; 50 g Butter Unsalted; 150 g Icing Sugar; 5 g Vanilla Extract; 100 g Pastry Cream; 0.05 g Baked Chopped Pecans; 0.005 g Snow Sugar Dust; 0.002 g Cool Jell; 0.002 g Redcurrant; 0.003 g Carrot Crunchy

This carrot cake recipe is a delightful treat, combining the natural sweetness of carrots with the warm spices of cinnamon, nutmeg, and ginger. Topped with a rich and creamy cream cheese frosting, this cake is perfect for any occasion. The addition of crunchy pecans and walnuts adds a wonderful texture, making every bite a joy. Whether you're a seasoned baker or a beginner, this recipe is straightforward and rewarding.

Sugar Brown Fine SIS

Cinnamon Sugar Syrup

Cream Cheese Philadelphia

Non Dairy Whip Cream

Baked Chopped Pecans

Step 1

Preheat the oven to 180°C (350°F).

Step 2

In a mixing bowl, combine brown sugar, eggs, and vanilla extract. Mix until well combined.

Step 3

Add grated fresh carrots and corn oil to the mixture. Stir until evenly incorporated.

Step 4

In a separate bowl, sift together cinnamon powder, nutmeg powder, ginger powder, baking powder, baking soda, salt, and self-raising flour.

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.

Step 6

Fold in the chopped walnuts and pecan nuts.

Step 7

Pour the batter into a greased and lined cake tin. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean.

Step 8

Allow the cake to cool completely before assembling.

Step 1

In a bowl, beat the cream cheese until smooth.

Step 2

Add non-dairy whip cream, condensed milk, and vanilla extract. Mix until well combined.

Step 3

Melt the gelatine sheets and add them to the mixture. Stir thoroughly.

Step 4

Add butter, icing sugar, and pastry cream. Whip until the frosting is light and fluffy.

Step 1

Slice the cooled carrot cake sponge into layers.

Step 2

Brush each layer with cinnamon sugar syrup for added moisture.

Step 3

Spread a generous layer of cream cheese frosting between each layer of cake.

Step 4

Frost the outside of the cake with the remaining cream cheese frosting.

Step 5

Decorate the cake with baked chopped pecans, snow sugar dust, cool jell, redcurrants, and carrot crunchy.

Ensure the cake is completely cooled before applying the frosting to prevent it from melting.

For a more intense flavor, toast the nuts before adding them to the batter.

Refrigerate the cake for at least an hour after assembling to allow the flavors to meld together.

Can I use dairy whip cream instead of non-dairy whip cream?

Yes, you can use dairy whip cream if you prefer. However, the texture and taste might slightly differ.

Can I substitute gelatine sheets with agar-agar?

Yes, agar-agar can be used as a vegetarian substitute for gelatine. Follow the package instructions for the correct ratio.

How long does the carrot cake stay fresh?

The carrot cake can stay fresh for up to 3-4 days if stored in an airtight container in the refrigerator.

Can I omit the nuts in the recipe?

Yes, you can omit the nuts if you have allergies or prefer a nut-free cake. The texture will be slightly different but still delicious.

Can I freeze the carrot cake?

Yes, you can freeze the carrot cake. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.

Sugar Brown Fine SIS

Cinnamon Sugar Syrup

Cream Cheese Philadelphia

Non Dairy Whip Cream

Baked Chopped Pecans

Step 1

Preheat the oven to 180°C (350°F).

Step 2

In a mixing bowl, combine brown sugar, eggs, and vanilla extract. Mix until well combined.

Step 3

Add grated fresh carrots and corn oil to the mixture. Stir until evenly incorporated.

Step 4

In a separate bowl, sift together cinnamon powder, nutmeg powder, ginger powder, baking powder, baking soda, salt, and self-raising flour.

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.

Step 6

Fold in the chopped walnuts and pecan nuts.

Step 7

Pour the batter into a greased and lined cake tin. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean.

Step 8

Allow the cake to cool completely before assembling.

Step 1

In a bowl, beat the cream cheese until smooth.

Step 2

Add non-dairy whip cream, condensed milk, and vanilla extract. Mix until well combined.

Step 3

Melt the gelatine sheets and add them to the mixture. Stir thoroughly.

Step 4

Add butter, icing sugar, and pastry cream. Whip until the frosting is light and fluffy.

Step 1

Slice the cooled carrot cake sponge into layers.

Step 2

Brush each layer with cinnamon sugar syrup for added moisture.

Step 3

Spread a generous layer of cream cheese frosting between each layer of cake.

Step 4

Frost the outside of the cake with the remaining cream cheese frosting.

Step 5

Decorate the cake with baked chopped pecans, snow sugar dust, cool jell, redcurrants, and carrot crunchy.

Ensure the cake is completely cooled before applying the frosting to prevent it from melting.

For a more intense flavor, toast the nuts before adding them to the batter.

Refrigerate the cake for at least an hour after assembling to allow the flavors to meld together.

Can I use dairy whip cream instead of non-dairy whip cream?

Yes, you can use dairy whip cream if you prefer. However, the texture and taste might slightly differ.

Can I substitute gelatine sheets with agar-agar?

Yes, agar-agar can be used as a vegetarian substitute for gelatine. Follow the package instructions for the correct ratio.

How long does the carrot cake stay fresh?

The carrot cake can stay fresh for up to 3-4 days if stored in an airtight container in the refrigerator.

Can I omit the nuts in the recipe?

Yes, you can omit the nuts if you have allergies or prefer a nut-free cake. The texture will be slightly different but still delicious.

Can I freeze the carrot cake?

Yes, you can freeze the carrot cake. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.

Carrot Cake with Cream Cheese Frosting

Stuck mid-recipe?

Ingredients

Carrot Cake Sponge

Cinnamon Sugar Syrup

Cream Cheese Frosting

Toppings

Want to keep this recipe for later? We can email it to you!

How to make Carrot Cake with Cream Cheese Frosting

Prepare the Carrot Cake Sponge

Prepare the Cream Cheese Frosting

Assemble the Cake

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Manjula KRGD

(@chefmanjula)

Carrot Cake with Cream Cheese Frosting

Stuck mid-recipe?

Ingredients

Carrot Cake Sponge

Cinnamon Sugar Syrup

Cream Cheese Frosting

Toppings

Want to keep this recipe for later? We can email it to you!

How to make Carrot Cake with Cream Cheese Frosting

Prepare the Carrot Cake Sponge

Prepare the Cream Cheese Frosting

Assemble the Cake

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Manjula KRGD

(@chefmanjula)