The carrot cake is a very delicious cake, maybe because the mix of nuts, the walnuts give you the crunchy, the raisins that extra sweetness. The mixture of spices also gives it a very rich touch, I personally love spices in everything. To finish and give it even more flavor, that cream cheese frosting is great. There are carrot cakes that open in the middle to put the cheese frosting, but I have put this one on top, to make it look more beautiful.
Like all cakes there are thousands of recipes, but this is my favorite for now, I hope you all enjoy it as I do.
INGREDIENTS
Regular Ingredients:
- 4 eggs
- 160g brown or white sugar
- 200ml sunflower oil
- 200g grated carrot
- 200g flour
- 3 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp ginger powder
- ½ tsp salt
- 80g raisins
- 80g walnuts
Frosting Ingredients:
- 90g Philadelphia cheese
- 90g icing or impalpable sugar
- 1 tbsp milk at room temperature
DIRECTIONS
- Beat the eggs for 5 minutes at medium speed so that they foam, whiten and increase their volume.
- Add the sugar little by little while continuing to beat for 1 more minute, until it is integrated.
- Add the oil, and from this point, beat at low speed for 1 more minute.
- Now add the grated carrot and mix by hand until well incorporated.
- With the help of a strainer, add the dry ingredients (flour, baking powder, cinnamon, ginger, nutmeg and salt) and mix with the help of a hand mixer or whisker.
- Now add the walnuts and raisins that have previously been cut into pieces.
- Grease a mold suitable for the oven, in this case I have used a bundt cake or crown mold (round with a hole in the center).
- Let’s pour the dough into the mold, put an aluminum foil on top and open the hole to let the heat out.
- We take it to the preheated oven at 180C for about 50 minutes and after that time, remove the aluminum foil and leave it for about 5 or 6 more minutes in the oven, or until we prick it with a toothpick and it comes out clean.
- Take it out of the oven and let it rest on a rack for 10 or 15 minutes and remove it from the mold to let it cool to room temperature.
- Prepare the glaze: put the cream cheese at room temperature with the icing sugar in a bowl and mix it with a hand whisk.
- If we want the consistency to be a little more liquid, we add little milk, always adding it very little by little.
- When the cake is cold and the glaze with the desired consistency we put it on top of the cake with the help of a spoon, the glaze will fall like a fountain.
Carrot Cake – Que Bien Sabe by Marina
Course: DessertDifficulty: Medium1
hour30
minutesThe carrot cake is a very delicious cake, maybe because the mix of nuts, the walnuts give you the crunchy, the raisins that extra sweetness.
Que Bien Sabe by Marina
Blog: https://www.quebiensabe.com/delicious-carrot-cake/
Instagram: https://www.instagram.com/que.bien.sabe.marina/
Ingredients
- Regular Ingredients
4 eggs
160g brown or white sugar
200ml sunflower oil
200g grated carrot
200g flour
3 tsp baking powder
2 tsp ground cinnamon
¼ tsp nutmeg
½ tsp ginger powder
½ tsp salt
80g raisins
80g walnuts
- Frosting Ingredients
90g Philadelphia cheese
90g icing or impalpable sugar
1 tbsp milk at room temperature
Directions
- Beat the eggs for 5 minutes at medium speed so that they foam, whiten and increase their volume.
- Add the sugar little by little while continuing to beat for 1 more minute, until it is integrated.
- Add the oil, and from this point, beat at low speed for 1 more minute.
- Now add the grated carrot and mix by hand until well incorporated.
- With the help of a strainer, add the dry ingredients (flour, baking powder, cinnamon, ginger, nutmeg and salt) and mix with the help of a hand mixer or whisker.
- Now add the walnuts and raisins that have previously been cut into pieces.
- Grease a mold suitable for the oven, in this case I have used a bundt cake or crown mold (round with a hole in the center).
- Let’s pour the dough into the mold, put an aluminum foil on top and open the hole to let the heat out.
- We take it to the preheated oven at 180C for about 50 minutes and after that time, remove the aluminum foil and leave it for about 5 or 6 more minutes in the oven, or until we prick it with a toothpick and it comes out clean.
- Take it out of the oven and let it rest on a rack for 10 or 15 minutes and remove it from the mold to let it cool to room temperature.
- Prepare the glaze: put the cream cheese at room temperature with the icing sugar in a bowl and mix it with a hand whisk.
- If we want the consistency to be a little more liquid, we add little milk, always adding it very little by little.
- When the cake is cold and the glaze with the desired consistency we put it on top of the cake with the help of a spoon, the glaze will fall like a fountain.
