Yield: 9" Round Cake Pan x1
My mom has always had a soft spot for Carrot Cake. It's her go-to dessert for birthdays, holidays, and any special occasion. So, to commemorate her recent 50th birthday, I decided to elevate this classic recipe with a golden touch, creating a decadent version that's fit for an "Ilaw ng Tahanan".
Inspired by the years of watching my mom bake, this Golden Carrot Cake is a labor of love. It's a...
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Marinate the shredded carrots or carrot paste by mixing pumpkin spice, vanilla extract, almond extract, and sugar, then set aside in the fridge overnight for about 8 hours (the longer the better but I would not recommend more than 3 days. If time-constraint, 45 minutes is okay). If you do not have any pumpkin spice available, you can make one by mixing the following: 3tsp. Cinnamon powder, 2tsp. Ginger, 1 1/2 tsp. Nutmeg, 1 tsp. Cloves, 1 tsp. Allspice, 1/16 tsp. Ground Black Pepper (optional).
Prepare two empty mixing bowls. Divide the caster/confectioners' sugar into four portions. In the first bowl, put the egg whites and cream of tartar. Make a meringue by whisking the egg whites until they reach* medium peaks*, gradually adding the caster/confectioners' sugar. In the second bowl, make the cake batter by combining the rest of the ingredients: egg yolks, marinated carrots (the marinade), sifted cake flour, vegetable oil, milk, and salt.
Preheat the oven at 347**°F (175°**C) for ten minutes. While preheating the oven, slowly incorporate the egg whites into the mixture by folding one-fourth of egg whites into batter. Repeat the process until all the meringue is mixed with the batter. Place the mixed batter to a cake pan
In a mixing bowl, whip the non-dairy cream paste, cream cheese, vanilla extract, lemon juice, condensed milk, and milk. Mix until smooth and creamy. Divide the frosting into two separate mixing bowls (700g and 600g). The 700g frosting will serve as the cake's icing while the 600g frosting will serve as the cake's filling. First Bowl (700g): Put a few drops of yellow or orange food coloring into the icing base depending on your desired color. Mix until the color has been well-distributed. Second Bowl (600g): Put the chopped walnuts into the bowl then mix. Chill both bowls in the fridge for about 20 minutes or until the cake has been baked and cooled.
Allow the cake to cool completely before frosting. Now, it's time to unleash your creativity! You can cut and design the cake however you like. For example, you could divide it into three layers and cut it vertically to create a half-moon shape just like the picture below. Fill each layer with at least one inch of frosting, then smooth the top and sides of the cake. For a golden touch, spray the frosted cake with gold glitter spray and decorate. Serve and enjoy!
To stabilize the cake, I recommend putting cake dowels inside the cake. For a cheaper alternative, I recommend using boba or bubble tea straws.
What is the best way to store leftover Golden Carrot Cake?
To store leftover Golden Carrot Cake, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It can last for up to 5 days. For longer storage, consider freezing individual slices in airtight containers for up to 3 months.
Can I make substitutions for the ingredients in the Golden Carrot Cake recipe?
Yes, you can make several substitutions! If you don't have pumpkin spice, you can create your own blend using cinnamon, ginger, nutmeg, cloves, allspice, and black pepper. For a dairy-free option, use non-dairy milk and cream cheese alternatives. You can also replace the sugar with coconut sugar or a sugar substitute if you're looking for a healthier option.
How can I make this Golden Carrot Cake suitable for a gluten-free diet?
To make the Golden Carrot Cake gluten-free, substitute the cake flour with a gluten-free flour blend. Ensure that all other ingredients, especially the baking powder and any pre-packaged items, are labeled gluten-free. This way, you can enjoy a delicious gluten-free version of this classic dessert!
What are some great pairings to serve with Golden Carrot Cake?
Golden Carrot Cake pairs wonderfully with a glass of dessert wine, cup of tea, or coffee. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a refreshing twist, consider pairing it with a citrus salad or a fruit compote.
What is the cooking process for making Golden Carrot Cake?
The cooking process for Golden Carrot Cake involves marinating shredded carrots with spices and sugar, preparing a meringue with egg whites, and mixing the cake batter with egg yolks and other ingredients. After combining the meringue with the batter, bake it in a preheated oven at 347°F (175°C) until golden brown. Once cooled, frost with a creamy mixture and enjoy!
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