I had been wanting to find the Carrot Cake recipe perfect. This carrot cake with a consistency thicker than a traditional cake and similar to a sponge in terms of its preparation, has conquered me and it is also easy to make!
This sweet dessert can be served on its own or with some kind of glaze. In this case I used a cheese frosting both to fill the cake and to cover it. I did it in a simple way, but you can try a little more in the presentation, adding more layers of sponge cake or decorating it with some dried fruit.
Table of Contents
For 8 people:
- 300 g. wheat flour
- 150 g. white sugar
- 100 g. brown sugar
- 230 ml. sunflower oil
- 4 eggs
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 / 2 salt cdta
- 250 g. grated carrot (raw)
- 50 g. chopped walnuts
- 50 g. raisin
For the cheese frosting:
- 250 g. Philadelphia cheese
- 55 g. of butter
- 250 g. icing sugar
- 1 tsp vanilla extract
We preheat the oven to 180ºC.
We started sifting the flour, yeast, bicarbonate and cinnamon.
In another bowl we beat the eggs with the sugar until they double in volume. Add the oil and continue beating until everything is well integrated.
Then we integrate the sifted ingredients gently, with the help of a wooden spoon. Finally we add the grated carrot, the walnuts and the raisins and stir until everything is well integrated.
We cover the bottom of the mold with parchment paper, grease the sides and pour the dough. We introduce it in the oven about 1h or until the knife comes out clean. You can do it like this or divide the dough and make two cakes (keep in mind that then the baking time will be approximately half).
While we bake the cake we prepare the frosting. To do this, beat the butter for a few minutes at room temperature, then add the cheese and the vanilla extract. We continue beating while we add the icing sugar until we achieve a homogeneous mass. We reserve it in the fridge.
Once the cake is prepared, we let them cool, we unmold and open in half.
It's just about build the cake. We place the first layer of sponge cake on the plate and cover it with the frosting. We place the second layer and cover the entire cake with frosting with the help of a spatula. We keep in the fridge until the moment we consume it. It is much richer from one day to the next!
If you want it to be more spectacular, prepare two cakes with the indicated dough and open both in half. That way you will have one most colorful cake four-story. Fill each floor with frosting and draw some details in the upper area with the pastry bag.
How to make cheese frosting without butter
If for some reason you don't want or can't use the butter, don't worry. Because in a matter of recipes, we can always vary the odd ingredient to make the same dishes and for the whole family. That is why if you want to know how to make cheese frosting without butter, we show you.
- 250 gr. cream cheese
- 350 ml. whipping cream
- 200 gr of icing sugar
- a teaspoon of vanilla
You will have to beat the cream, with the sugar and vanilla. Always remember that the colder the cream, the better the result it will not give for the recipe. When they are well integrated, it will be time to add the cream cheese. Again, you'll have to keep beating until you get a fairly creamy consistency. It's that simple and without butter! In this case, we have opted for whipping cream or also known as milk cream.
On the other hand, if you want to give it a slightly more intense cheese flavor, you can add 250 gr. of mascarpone cheese, in addition to the same ingredients that we have mentioned above. If you have leftovers, you can store it in a closed container in the fridge. Without a doubt, it is another most delicious option and for cheese lovers. Now you can, both with one or another recipe, decorate your cup-cakes or make a most delicious filling for your cakes. You are sure to succeed!
If you liked it, here is another recipe, for cheesecake with carrots and bacon:
More information about the recipe
Kilocalories per serving 390