Carrot cake recipe with cheese frosting
The carrot cake or carrot cake with cheese frosting is spectacular, soft and very juicy. It has a light cinnamon flavor that makes it irresistible!
Even if you don’t like these vegetables, I’m sure that this carrot and cream cheese cake will impress you and you will love it!
Take a look at my easy recipe that I share in this article and learn how to prepare a version of the traditional American carrot cake step by step.
Ingredients to make Carrot cake with cheese frosting:
- 300 grams of fresh carrots
- 300 grams of brown sugar
- 3 eggs
- 300 grams of pastry flour
- 300 milliliters of sunflower oil
- 1 teaspoon of Bicarbonate
- 2 teaspoons of baking powder
- 2 teaspoons of ground Cinnamon
- 1 teaspoon grated or ground ginger
- 1 teaspoon salt
- 1 dessert spoon of vanilla essence
- 50 grams of ground walnuts
- 50 grams of Raisins (optional)
- 300 grams of icing sugar
- 50 grams of butter
- 1 Teaspoon vanilla extract
- 200 grams of cream cheese
How to make Carrot cake with cheese frosting:
- Start by preparing the cake, to do this, clean and peel the carrots, grind them with the help of a food processor.
- Mix the flour with all the spices, the bicarbonate of soda and the salt in a bowl.
- Beat the eggs in the mixer bowl, add the sugar, the oil.
- Vanilla essence and beat until all ingredients are well mixed.
- Add the flour little by little and knead everything well, add the grated carrot and mix with a spatula with encircling movements until everything is a homogeneous mixture.
- Trick: I have beaten and mixed everything with the mixer but you can beat with any hand mixer.
- Add the crushed walnuts to the mixtureand mix so that everything is well distributed.
- Prepare a mold or two greased with butter and with parchment paper at the base, I have done it in a single small but tall one.
- Pour the mixture into the mold and bake the American carrot cake in the preheated oven at 180ºC with heat up and down for about 60 or 65 minutes or until you check that it is ready. If you use two molds, cut the baking time in half.
- Tip: If you see that the carrot cake is toasting on the surface, cover it with a sheet of aluminum foil.
- When the carrot cake is baked, take it out of the oven and let it cool for about 10 minutes, then turn it out of the mold, remove the paper from the bottom and let it reston a wire rack.
- To prepare the fillingfor the carrot cake and cream cheese, put the cream cheese in the mixer bowl and beat together with the butter, which must be at room temperature, the vanilla essence and the icing sugar until well mixed. And the cream is fluffy.
- Cut the carrot cake in half with the help of a long, sharp knife or a cake cutter.
- Put one of the two parts on a tray or fountain and put half of the cheese frosting, spread and smooth well.
- Place the other part of the carrot cake on top, pour the rest of thecarrot cake icing on top, spread a little on the walls and smooth the top.
- Garnish the carrot cake with cheese frostingwith a handful of chopped walnuts and a little ground cinnamon.
