Carrot cake with cream cheese frosting
Carrot cake with cream cheese frosting
Juicy, moist and crunchy all at once, carrot cake is the irresistible classic straight from the traditional American recipe books, that has found a special place in our Greek households. This is the version we prepared (and enjoyed) together with the master, Stelios Parliaros.
Ingredients
For the cake
- 4 eggs
- 230 g. brown sugar
- 200 g. butter
- 160 g. carrots, grated
- 135 g. sifted flour
- 1 tbsp. ginger
- 1/2 tbsp. baking powder
- 80 g. almonds
- 1 tbsp. salt
- 120 g. chopped walnuts
For the cream
- 600 g. cream cheese
- 60 g. powdered sugar
- 200 g. cream 36% fat, (I prefer the Arla brand)
Instructions
For the base
- Beat the brown sugar together with the butter until the mixture becomes fluffy
- Add the eggs one by one, beating constantly
- Add the rest of the ingredients, one by one, into the mixture
- Pour batter into a greased and floured oblong cake pan (27 X 10 X 10 cm)
- Bake in oven preheated to 160°C - 170°C for approximately 1 hour
For the cream cheese frosting
- Whisk the fresh cream cheese together with the powdered sugar, at medium mixer speed, using the paddle attachment
- Slowly add the cream and turn up the speed a little, until a thick cream is formed
Serving
- Allow the cake to cool and gently cover it with the cream cheese frosting. Feel free to garnish your cake with grated walnuts, almonds, or whatever you feel complements the taste and style of your cake.
Notes
Make sure the ingredients for the frosting are at room temperature so that they can be combined properly. If you prepare your carrot cake without using frosting, you will have a simple, juicy breakfast cake.
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