Carrot Cake

The “Carrot Cake” or carrot cake is a sweet pastry that comes to us from the United States. It has only been famous there since the 1960s, but quickly became a standard in American cuisine. With its cheese icing (cream cheese with icing sugar) it is divine! I offer you (after many attempts) this recipe which contains all the essential elements for its success. Raisins, pecans, spices and of course carrots! The carrots give the cake an extra chewy texture!

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Note: I put in the recipe an impressive amount of frosting. This is just the right amount for this cake. This icing is really very good and the interest in this cake is precisely the combination of all the elements of the recipe!

For the photos I made a half-cake (a mold of 80mm by 160) with half of all the ingredients!

Carrot cake recipe for 8 people:

Carrot cake:
-220g of flour
-150g of sugar
-150g of blond vergeoise
-220g of oil
-3 eggs
-120g of pecan nuts
-210g of carrots
-80g golden grapes
-2 teaspoons of baking powder
-1 teaspoon of baking soda
-1/4 teaspoon of liquid vanilla
-2 teaspoons of cinnamon powder
-1/4 teaspoon of “4 spices”
-1/4 teaspoon ground ginger
-1/2 teaspoon of salt

Cheese frosting (cream cheese frosting)
-200g unsalted butter
-480g of Philadelphia cream cheese (or 280g of mascarpone + 200g of Saint Morêt)
-280g icing sugar
-1/2 teaspoon of liquid vanilla
– the tip of a knife with vanilla powder

Preheat the oven to 180°C.

Mix in a bowl, spices, baking soda, yeast, salt, flour, sugar and brown sugar in a bowl.

Add the eggs, liquid vanilla and oil. Mix well. Everything mixes very easily without making lumps! Then add the raisins and crushed pecans.

Peel and wash the carrots. And grate them.

Add them to the batter and mix well.

Butter and flour (I put my fat bomb found in my canelés recipe). I remind you that for the photos I used a half 80mm x 160mm cake tin with half the ingredients.

Pour the batter into the mold and bake for 50 minutes at 180°C.

Take the cake out and unmold it quickly.

And without waiting, wrap it in cling film. In this way, all the steam contained in the cake will stay inside and keep everything moist. Let cool completely.

When the cake is completely cooled, prepare the frosting. Mix the icing sugar, the very soft unsalted butter with a mixer.

Add the liquid vanilla and the vanilla powder.

Finish by adding either the philadelphia cream cheese or the mascarpone-saint morêt mixture (this works perfectly!).

Cut the cake in three horizontally.

Put the base of the cake back in the mold then put a generous layer of icing by spreading it. Put the second part of the cake and put a second layer of frosting.

Close with the top of the cake. I consider half the icing fine for the inner layers.

Chill the mold for an hour to set the frosting. Dip the base of the mold in hot water to then unmold the cake.

Cover the cake with the remaining frosting.

Decorate as you wish! I couldn’t resist the urge to make a slightly kitsch version! But the cake is to die for!! Refrigerate at least 3 hours before serving.

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Carrot Cake

Carrot cake recipe for 8 people:

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Carrot Cake

Carrot cake recipe for 8 people:

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