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.
Rating
5/5
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)
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
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.
Video
Useful Tips
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.
