Description
This elegant carrot cake combines a moist, spice-kissed crumb with a uniquely light whipped cream cheese frosting. Inspired by French patisserie techniques, it offers a refined balance of textures and flavors that only improves after a day of resting.
Ingredients
- 300g fresh carrots (about 3 medium), grated
- Granulated sugar
- Lightly packed brown sugar
- Vegetable or grapeseed oil
- All-purpose flour
- Baking soda
- Salt
- Ceylon cinnamon
- Vanilla extract
- Large eggs
- Chopped pecans
- Raisins
- Full-fat block cream cheese, room temperature
- Powdered sugar
- Cornstarch
- Cold heavy cream
Instructions
- Preheat your oven to 350°F (180°C) and grease two 9-inch round pans, lining the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
- In a separate large bowl, whisk the oil, granulated sugar, brown sugar, and vanilla until smooth, then add eggs one at a time, whisking well after each addition.
- Gently fold the dry ingredients into the wet mixture in three batches using a spatula, then stir in the grated carrots, pecans, and raisins.
- Divide the batter evenly between the prepared pans and bake for 35–45 minutes, or until a cake tester comes out clean.
- Prepare the frosting by beating the room-temperature cream cheese until smooth, then gradually mix in the powdered sugar and cornstarch.
- Stream the cold heavy cream into the cheese mixture and whip until soft, billowy peaks form; use this to frost the cakes once they have cooled completely.
Notes
For the best texture, always grate your carrots by hand; the moisture released from fresh grating is essential for the cake’s signature crumb. To ensure a perfectly stable whipped frosting, keep the heavy cream chilled until the very moment you are ready to stream it into the cream cheese base.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American