Mouthwatering Carrot Cake

This mouthwatering carrot cake is my own spin on a classic that I've tweaked over time. The sweetness from freshly grated carrots blends wonderfully with the spices, making a soft, comforting treat.

I've been baking this carrot cake for years and it's now a must-have at family snack times. The first time I served it to my kids, they weren't sure about eating carrots in a cake, but now they ask for it every chance they get.

Ingredients

For the cake

• Grated carrots: 250 grams they add moisture and natural sweetness while staying subtle when you eat it
• Flour: 175 grams go for T45 or T55 flour for a fluffy texture
• White sugar: 150 grams for the cake's basic sweetness
• Brown sugar: 150 grams it brings a deeper, caramel-like flavor that white sugar alone can't give
• Baking powder: 1 packet needed for a well-risen, soft cake
• Ground cinnamon: 1 teaspoon Ceylon cinnamon works best for its delicate, refined taste
• Salt: 1/2 teaspoon it lifts all the other flavors and balances the sweetness
• Hot water: 2 tablespoons helps loosen the batter and mix in dry stuff easier
• Vegetable oil: 10 centiliters use something mild like sunflower or grape seed oil
• Eggs: 3 pieces room temperature eggs mix in better

For the topping

• Powdered sugar: 2 tablespoons adds sweetness without making the cream cheese heavy
• Lemon juice: 1 teaspoon its tartness perfectly cuts through the richness of the cheese
• Philadelphia: 200 grams you can swap this for St Môret or any spreadable cream cheese

For decoration

• Orange fondant: for making cute decorative carrots
• Green fondant: for carrot tops that add a nice visual freshness

Step-by-Step Instructions

Getting carrots ready:

Wash the carrots thoroughly in cold water. Peel them completely to get rid of any dirt. Coarsely grate them using a large-hole grater or food processor. This chunky texture gives the cake character. Set the grated carrots aside in a bowl.

Mixing dry stuff:

In a second bowl mix sifted flour to avoid lumps with baking powder, salt, and cinnamon powder. Gently stir with a spoon so all dry ingredients blend together nicely.

Making the fluffy base:

In a third bowl crack the eggs and add both types of sugar. Beat vigorously with an electric mixer for about 3 minutes until you get a pale, fluffy mixture that's doubled in size. The color should be light yellow and slightly thick.

Adding wet ingredients:

While still mixing at medium speed, slowly pour in the hot water then the vegetable oil into the egg-sugar mixture. Make sure each addition is well mixed before continuing. The mixture should stay smooth and silky.

Putting the batter together:

Stop the mixer and switch to a spatula. Gradually fold the flour mixture into the wet mixture using gentle up-and-down movements to keep the fluffiness. Then add the grated carrots and mix just enough to spread them evenly.

Getting ready to bake:

Generously butter a 22 cm cake pan. Carefully pour the batter into the pan and smooth the top. Bake in a preheated oven at 160°C for an hour. Check if it's done by poking a knife in—it should come out clean.

Cooling the cake:

Let the cake cool for 15 minutes in its pan. This step matters because it lets the cake set. Then turn it out onto a wire rack and let it cool completely for at least 1 hour. A fully cooled cake will be much easier to frost.

Making decorations:

While the cake bakes, prepare fondant decorations. For each carrot, shape an orange ball, then roll it between your palms to create a cone with a pointed end. For the tops, roll out green fondant and cut a small star. Thin each point with your fingers and attach to the carrot with a drop of water.

Preparing the topping:

In a bowl, beat the Philadelphia with powdered sugar and lemon juice until smooth and creamy. The topping should be thick enough to stay on the cake but soft enough to spread easily. Adjust by adding more lemon or sugar if needed.

Finishing and decorating:

Flip the cooled cake onto a serving plate. Generously spread the Philadelphia mixture on top, creating wavy patterns. Carefully place the fondant carrots on top. Chill the cake for at least 30 minutes before serving so the topping sets slightly.

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Storage and Freshness

The carrot cake keeps perfectly in the fridge for 3 to 4 days in an airtight container or simply wrapped in plastic wrap. I suggest taking the cake out about 30 minutes before eating so it regains its soft texture and the flavors fully come through. If you want to freeze it, do so without the topping. Wrap it carefully in plastic wrap then in aluminum foil and it'll keep for up to 3 months in the freezer.

Tasty Variations

This carrot cake works great as a base for trying new things. You can toss in 80 grams of chopped walnuts or toasted hazelnuts for a yummy crunchy contrast. Those who like deeper flavors will enjoy adding 100 grams of raisins soaked in rum. For a more tropical version, mix in 50 grams of shredded coconut and swap some of the sugar for honey. Each change gives this versatile cake a different character.

History and Traditions

The carrot cake as we know it today came about during World War II when sugar was rationed. Naturally sweet carrots helped cut down on the amount of sugar needed. In France, it was long seen as an Anglo-Saxon cake before winning over our tables. This updated version with cream cheese frosting has become a classic French family dessert while keeping its international roots. Each region adds its own touch, like orange blossom water in the South or apples in the North.

Pro Tips

For carrots that blend completely into the cake, grate them finely if you don't want to notice them in the texture

The frosting will spread much easier if the cake is completely cold, even chilled for an hour before putting on the topping

For a richer, more flavorful cake, replace half the vegetable oil with melted and cooled butter

Frequently Asked Questions

→ Can I swap out the Philadelphia for the topping?

Sure, you can use St Môret or any spreadable cream cheese you prefer.

→ How do I store this carrot cake?

Keep it wrapped up in the fridge for 2-3 days. Let it sit out a bit before eating.

→ Can I mix dried fruits into the batter?

For sure, walnuts, almonds or raisins go really well with this cake.

→ Can I make this gluten-free?

Definitely, just swap regular flour for gluten-free options like rice or chickpea flour.

→ Is it okay to make this ahead of time?

You can bake the cake a day early and add the topping right before serving to keep it fresh.