Carrot Cake with Philadelphia Cream Cheese Frosting
Baking and Desserts • American
Description
Carrot cake with Philadelphia cream cheese frosting
Ingredients
- Walnuts 5 oz
- Carrot 10 oz
- Wheat Flour 10 oz
- Cinnamon 1 tablespoon
- Nutmeg ½ spoons
- Cardamom ½ spoons
- White Pepper (whole) ¼ spoons
- Baking Powder 2 spoons
- Oranges 1 piece
- Cocoa Powder 2 spoons
- Chicken Egg 3 pieces
- Whole egg 2 pieces
- Brown Sugar 15 oz
- Butter 5 oz
- Vegetable Oil 10 fl oz
- Philadelphia Cheese 20 oz
- Cognac 1 tablespoon
- Powdered Sugar 10 oz
Step-by-Step Guide
Step 1
Toast the nuts in a dry skillet, stirring, until they become fragrant. While still warm, toss the nuts with a tablespoon of butter and season with salt. Let cool, then roughly chop (with a knife or in a food processor).
Step 2
Grate the carrot on a coarse grater.
Step 3
Prepare the dry ingredients: In a large bowl, whisk together the flour, spices, orange zest, baking powder, and cocoa.
Step 4
Prepare the liquid mixture: In a bowl, combine the eggs, sugar, vegetable oil, and orange juice. Mix well and let it sit until the sugar is almost completely dissolved.
Step 5
Preheat the oven to 320°F. Prepare two 20–23 cm cake pans by greasing them with butter and placing a round piece of parchment paper at the bottom.
Step 6
In the dry mixture, fold in the wet ingredients using a spatula, mixing just enough to moisten the flour completely. Add the nuts and carrots, and mix well. Transfer the batter to the baking pans and bake for 40 minutes. About five minutes before the expected end of baking, start checking for doneness (a toothpick inserted in the center should come out with a few crumbs, and there should be no wet batter on it).
Step 7
Allow the baked layers to cool completely, then slice them in half using a long knife or a piece of string.
Step 8
Beat the butter with powdered sugar, then add the cream cheese and mix until smooth. Add the cognac and mix again. Layer the cake.
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