Irresistible Carrot Cake with Cream Cheese Frosting

Very original. You canʼt hear the carrots in the dough. Delicious! I suggest you make a cupcake like this. The recipe is simple and affordable. The baked goods turn out incredibly aromatic, fluffy, soft, with a creamy, delicate taste. The delicacy will win you over from the first bite. Baking is suitable for any holiday, such as Easter!
cook time: 1h 30 min
Lucas Halstead
Irresistible Carrot Cake with Cream Cheese Frosting

Nutrition Facts (per serving)

333
Calories
21g
Fat
30g
Carbs
6g
Protein

Ingredients (10 portions)

Dough:

Carrot 350 g
Sugar 275 g
Eggs 4 pc
Vegetable oil 250 ml
Baking powder 2 tsp
Ground cinnamon 0.5 tsp
Almond flour 200 g
Wheat flour 250 g

Filling:

Sugar 100 g
Eggs 1 pc
Cottage cheese 300 g
Vanilla sugar 15 g
Corn starch 1 tbsp

Glaze:

Cottage cheese 200 g
Powdered sugar 50 g

Recipe instructions

Step 1

Step 1
Prepare all the necessary components according to the list. Take Philadelphia or Almette curd cheese.

Step 2

Step 2
First make the filling. In a container, mix the cream cheese with the egg, vanilla sugar and cornstarch. Vanilla sugar can be replaced with vanilla (at the tip of a knife). Please note that if you add more vanillin than necessary, the taste of the baked goods will be bitter. Corn starch can be replaced with potato starch, but use half the amount of corn starch.

Step 3

Step 3
Now knead the dough. Take carrots that are bright orange and juicy. Wash it with a brush and peel it with a knife or vegetable peeler. Weigh it. Should be about 350g.

Step 4

Step 4
Grate the carrots on a fine grater.

Step 5

Step 5
In a suitable size bowl, mix the grated carrots with almond flour, sugar (or use a heat-resistant sweetener), and cinnamon. How to make your own almond flour? Pour boiling water over raw almonds and leave for 10-15 minutes. Drain the water. Peel off the skin. Dry them for 5 minutes in the oven at 100-150C. Remember to turn the nuts so they donʼt burn. Cool and grind into flour using a coffee grinder.

Step 6

Step 6
Sift the wheat flour along with the baking powder and add to the dough. Baking powder can be replaced with soda (1 teaspoon) quenched with 3% vinegar. Add refined vegetable oil and eggs. Mix everything until smooth. Please note that the properties of flour differ, so you may need to use a little more or less than indicated in the recipe. Focus on the desired consistency of the dough.

Step 7

Step 7
The dough should be quite thick, like pancakes.

Step 8

Step 8
Grease a muffin tin with butter and dust lightly with wheat flour. Pour out half of the dough. I have a silicone mold with a hole in the middle, you can take any heat-resistant round or rectangular container. If the pan is not silicone, it is better to cover it with oiled parchment paper to prevent the cake from sticking.

Step 9

Step 9
Distribute the curd mass. Level the surface with a silicone spatula.

Step 10

Step 10
Place the rest of the dough on top. In advance (10-15 minutes before baking) preheat the oven to 175 degrees. Bake the cake for approximately 60 minutes. Each oven bakes differently, so the baking time and temperature may need to be adjusted. Focus on the features of your equipment. How to check the doneness of baked goods? When the top is browned, use a wooden toothpick to pierce the cake in several places. If the stick is dry, itʼs ready.

Step 11

Step 11
Remove the cake pan from the oven. Let it cool completely.

Step 12

Step 12
Transfer the cooled pie from the pan to a flat dish or cutting board. Turn over and cut into two layers. Prepare the glaze. To do this, in a separate container, mix the cream cheese with powdered sugar with a whisk or mixer.

Step 13

Step 13
Frost the top of the cupcake with cheese frosting. Sprinkle with confectionery powder. Garnish with currants (or any other berries or fruits). Bon appetit!

Step 14

Step 14
It turned out very tasty!

Additional rubrics

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