carrot cake or Carrot Cake It is very simple to make following our recipe. The result is a very moist and fluffy carrot cake, thanks to the carrot. The cheese cream is not far behind, and it is the perfect accompaniment for this cake. The touch of cinnamon and cheese combine perfectly with the rest of the ingredients to make this a round dessert. Without a doubt, the carrot cake or Carrot Cake It is part of the top 10 most demanded cakes and it does not surprise me, because it is totally irresistible. To personalize this cake, we can add nuts or raisins to the cake, or other spices such as ginger, nutmeg or cloves.
recipe information
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- Preparation time: 40 minutes
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- cooking time: 30 minutes
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- total time: 1 hour and 10 minutes (plus rest times)
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- rations: 12
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- Category: cake shop
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- type of cuisine: American
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- Calories per serving (kcal):626
Ingredients for carrot cake or carrot cake for 12 people
For the cake:
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- 160g white sugar
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- 160g brown sugar
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- 4 eggs M
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- 240 g of sunflower oil
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- 320 g grated carrot
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- 240 g of wheat flour
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- 2 and a half teaspoons chemical yeast (Royal type)
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- 2 teaspoons of ground cinnamon
For the cream:
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- 160 g unsalted butter at room temperature
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- 320g icing sugar
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- 160 g cold cream cheese (Philadelphia type)
Necessary utensils
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- 3 removable molds of 15 cm in diameter
How to make carrot cake or carrot cake
We begin by preparing the cake. To do this we will put the 160 grams of white sugar, the 160 grams of brown sugar, the 4 M eggs and the 240 grams of sunflower oil in a bowl. We mix very well.
Add the 320 grams of grated carrot and integrate into the mixture.
Sift the 240 grams of wheat flour together with the 2 and a half teaspoons of chemical yeast and the 2 teaspoons of cinnamon powder. We integrate well. We will have the dough ready when there are no remains of unintegrated flour.
Preheat the oven to 180 ºC with heat up and down. Grease the 3 molds of 15 cm in diameter and distribute the dough in the 3 molds. Bake for 30-35 minutes or until a toothpick is inserted into the center of the cakes and it comes out clean.
Remove the biscuits from the oven and place the molds on a wire rack. Let cool for at least 30 minutes before unmolding. Unmold the biscuits, cover them with transparent film and leave them in the fridge until the next day, so that with the cold biscuits it will be much easier for us to assemble the cake.
The next day, we will prepare the cream for the cake. To do this, we beat the 160 grams of unsalted butter at room temperature with the 320 grams of icing sugar with an electric whisk or with the balloon rods of the mixer. Beat the mixture for 5-10 minutes, or until the mixture is light and very creamy.
Add the 160 grams of cold cream cheese and beat for a couple of minutes, until fully integrated and the cream looks like whipped cream.
We begin to assemble the cake. We put the first cake on the presentation plate and, on this, we put a layer of cream. We smooth.
We put the next cake and, again, another layer of cream. We smooth.
Then we put the last cake and cover the entire side of the cake with cream.
Next, we cover the top of the cake with cream and decorate as desired.
If we are not going to consume it at that moment, we store it in the fridge and take it out a couple of hours before consuming.
Easy preparation summary
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- We mix the two types of sugar, the eggs and the oil
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- Add the carrot
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- Sift together the flour, yeast and cinnamon
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- Preheat the oven to 180ºC. Divide the dough into the 3 molds and bake for 30-35 minutes.
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- Remove the biscuits, let cool, unmold, cover with transparent film and store in the fridge
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- Prepare the cream by beating the butter with the icing sugar
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- Add the cream cheese and beat
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- We place the first cake and a layer of cream
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- We continue with the second cake and another layer of cream
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- We put the last cake and cover the sides of the cake with cream
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- We cover the upper part with cream, decorate it to taste and enjoy!
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- Store in the fridge if not consumed at the moment
