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Discover the Carrot cake recipe, the most melting, the tastiest of carrot cakes with this delicious creamy American frosting. Besides, for the creamy fresh cheese, take what you have in stock: Saint-Môret, Philadelphia, etc. If you don't have cranberries, I recommend the raisins. 100% guaranteed success!
INGREDIENTS
Cake
2 1/4 cups (560 ml) unbleached all-purpose flour
1 1/2 tsp (7.5 ml) baking powder
2.5 ml (1/2 tsp) baking soda
2.5 ml (1/2 tsp) ground cinnamon
2.5 ml (1/2 tsp) ground nutmeg
1 ml (1/4 tsp) salt
4 eggs, separated
1 3/4 cups (430 ml) brown sugar
180 ml (3/4 cup) canola oil
1/2 cup (125 ml) orange juice
1 liter (4 cups) peeled and grated carrots
250 ml (1 cup) walnuts, coarsely chopped
1/2 cup (125 ml) dried currants
Icing
1 pkg. 250 g cream cheese, softened
2 tablespoons (30 ml) unsalted butter, softened
750 ml (3 cups) icing sugar
PREPARATION
Cake
Put the grill at the center of the oven. Preheat the oven to 180 ° C (350 ° F). Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter the mussels.
In a bowl, combine the flour, baking powder, baking soda, spices, and salt. Reserve.
In another bowl, whisk the egg whites with an electric mixer until they are fluffy. Gradually add 250 ml (1 cup) of brown sugar and whisk until the meringue forms firm peaks. Reserve.
In another bowl, combine the egg yolks, oil, orange juice and the rest of the brown sugar (3/4 cup / 180 ml) with a whisk. Gently fold in the dry ingredients. Using a spatula, fold in the meringue, gently folding then the carrots, nuts, and raisins.
Divide the dough into the molds. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center of the cake comes out clean. Leave to cool in the molds on a wire rack. Pass the blade of a knife all around the cakes then unmold.
Icing
In a bowl, cream the cheese and the butter with an electric mixer. At low speed, gradually stir in icing sugar until the icing is smooth and creamy.
Spread the frosting over the cakes and place them on a serving platter.
NOTE
A detail not to be overlooked: we specify not to butter the molds, otherwise, the cake loses its volume as it cools and deforms when it comes off the mold.
INGREDIENTS
Cake
2 1/4 cups (560 ml) unbleached all-purpose flour
1 1/2 tsp (7.5 ml) baking powder
2.5 ml (1/2 tsp) baking soda
2.5 ml (1/2 tsp) ground cinnamon
2.5 ml (1/2 tsp) ground nutmeg
1 ml (1/4 tsp) salt
4 eggs, separated
1 3/4 cups (430 ml) brown sugar
180 ml (3/4 cup) canola oil
1/2 cup (125 ml) orange juice
1 liter (4 cups) peeled and grated carrots
250 ml (1 cup) walnuts, coarsely chopped
1/2 cup (125 ml) dried currants
Icing
1 pkg. 250 g cream cheese, softened
2 tablespoons (30 ml) unsalted butter, softened
750 ml (3 cups) icing sugar
PREPARATION
Cake
Put the grill at the center of the oven. Preheat the oven to 180 ° C (350 ° F). Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter the mussels.
In a bowl, combine the flour, baking powder, baking soda, spices, and salt. Reserve.
In another bowl, whisk the egg whites with an electric mixer until they are fluffy. Gradually add 250 ml (1 cup) of brown sugar and whisk until the meringue forms firm peaks. Reserve.
In another bowl, combine the egg yolks, oil, orange juice and the rest of the brown sugar (3/4 cup / 180 ml) with a whisk. Gently fold in the dry ingredients. Using a spatula, fold in the meringue, gently folding then the carrots, nuts, and raisins.
Divide the dough into the molds. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center of the cake comes out clean. Leave to cool in the molds on a wire rack. Pass the blade of a knife all around the cakes then unmold.
Icing
In a bowl, cream the cheese and the butter with an electric mixer. At low speed, gradually stir in icing sugar until the icing is smooth and creamy.
Spread the frosting over the cakes and place them on a serving platter.
NOTE
A detail not to be overlooked: we specify not to butter the molds, otherwise, the cake loses its volume as it cools and deforms when it comes off the mold.
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