The easiest and most delicious carrot cake recipe you have ever tried!
Execution time: 30 minutes
Baking time: 30 minutes
Portions: 12
Components
For the cake
- 400 g carrots, grated from the coarse grater
- 100 gr. grated apple grated by coarse grater
- 300 gr. flour for all uses, sifted
- 4 eggs
- 150 gr. granulated sugar
- 150 gr. Brown sugar
- 250 gr. sunflower oil
- zest of 1 orange
- 1 pinch salt
- 1 cinnamon
- 1 strong pinch of nutmeg
- 1 pinch of cloves (powder)
- 1 pinch of ginger (powder)
- 1 vanilla extract
- 1 tbsp. baking powder
- ½ κ.γ. baking soda
- 150 g walnuts, coarsely chopped (optional)
For the icing
- 400 gr. ice cream cheese, diced
- 200 gr. granulated sugar
- 300 gr. 35% fat cream
- 1 vanilla extract
- 1 pinch salt
Execution method
- Preheat the oven to 180οC in the air.
- In a bowl put the solid ingredients, flour, baking soda, baking powder, cloves, ginger, nutmeg, cinnamon and mix with a spoon.
- Then add the grated carrots, apple, orange zest and mix well.
- In another bowl, whisk the sunflower oil with the sugar until the mixture is white and fluffy.
Add the eggs one by one, continuing to beat for another 2 minutes.
Stop beating, add the solid ingredients and mix gently with a fork - Finally, add the walnuts and mix well until the mixture is homogeneous.
- Butter three round molds 20 cm in diameter and distribute the mixture.
- Bake for 25-30 minutes. Remove from the oven and leave to cool well for 1 hour.
For icing
- Put the sugar, cream, salt, vanilla extract in the bowl of the mixer and beat with the whisk for 3-4 minutes until the mixture is well fluffed.
- Then add the cream cheese cubes one by one and beat for 2-3 minutes until the ingredients are homogenous.
For the fitting
- Spread some of the icing on the serving platter so that the sponge cake sticks to it.
- With a serrated knife, cut the upper side of the sponge cakes so that they acquire a flat surface. Set the sponge cakes with the cut surface down.
- Place one sponge cake on a plate and spread 1/3 of the icing with a spoon
- In the center we put a few pieces of the sponge cake that we cut so that the second sponge cake presses on top without spreading the cream.
- Add the second sponge cake on top, spread 1/3 of the icing and put a few pieces of the cut sponge cake.
- At the end, put the third sponge cake and spread the remaining 1/3 of the icing.
- Keep the cake in the refrigerator for up to 1 week.