Simple Carrot Cake with Cream Cheese Frosting
Baking and Desserts • European
Description
This recipe was shared with us by Chef John Smith: "Classic carrot cake with cream cheese frosting. It's often made with walnuts (for example, at a coffee shop), but almonds look more elegant here, and the flavor is lighter. If you like, you can slice the cake in half lengthwise, and it will become a layered cake."
Ingredients
- Wheat Flour 5 oz
- Baking Powder 0 oz
- Sugar 5 oz
- Vegetable Oil 5 fl oz
- Chicken Egg 3 pieces
- Salt 0 oz
- Ground Cinnamon 0 oz
- Ground Black Pepper 0 oz
- Walnuts 0 oz
- Ground Nutmeg 5 teaspoons
- Carrot 10 oz
- Powdered Sugar 5 oz
- Semi-soft cream cheese 5 oz
- Chopped almonds 0 oz
Step-by-Step Guide
Step 1
Grate fresh carrots on a fine grater, holding them strictly perpendicular to the grater's surface: this will yield fine shavings instead of long 'strands'. Add salt, cinnamon, black pepper, walnuts, nutmeg, and mix thoroughly.
Step 2
In a separate bowl, crack the eggs and add sugar and vegetable oil. Whisk until the mixture is homogeneous and lightens in color.
Step 3
Add the grated carrot to the egg mixture, sift in the flour with the baking powder, and mix until smooth.
Step 4
Pour the mixture into a baking dish and bake in a preheated oven at 355°F for 20 minutes.
Step 5
Reduce the oven temperature to 320°F and bake for another 20 minutes.
Step 6
For the cream, blend the cream cheese with powdered sugar until smooth.
Step 7
Allow the cake to cool completely, spread the cream cheese evenly over it, and sprinkle with almond flakes.
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