The carrot cake is one of those desserts that never stops surprising with its juiciness and its warm and spicy flavor, especially when it is prepared according to a well -studied recipe that balances sweetness, consistency and flavor. In this version, the protagonists are the barely grated carrots, the soft puff pastry and the delicately spicy aroma of cinnamon and nutmeg.
Carrot cake is not only reserved for special occasions. Also give it a mid -week when you want something hot, sweet and, above all, homemade.
See also
But the icing on the cake of this recipe is certainly the silky glaze with cream cheese, which with its delicate acidity is perfectly combined with the sweetness of the sponge cake, while the toasted pecan walnuts add that indispensable crisp contrast. The result is a cake not only visually captivating, but also technically perfect and ready to delight even the most demanding greedy.
Carrot cake with cheese cream
ingredients
- Ingredients for the sponge cake
- 4 eggs
- 240 ml of vegetable oil
- 200 g of white sugar
- 200 g of brown sugar
- 1 and a half teaspoon of vanilla extract
- 250 g of flour for all uses
- 1 teaspoon of sodium bicarbonate
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 1 teaspoon of cinnamon powder
- ¼ teaspoon of ground nutmeg
- ¼ teaspoon of grinded cloves
- 120 ml of unsweetened apple sauce
- 3 cups (about 300 g) of grated carrots
- 1 cup (about 100 g) of chopped pecans, slightly toasted
- 115 g of softened butter
- 225 g of cream cheese, softened
- 4 cups (about 480 g) of icing sugar
- 1 teaspoon of vanilla extract
- 1 cup (about 100 g) of chopped pecan walnuts to sprinkle
Ingredients for cream cheese glaze
Instructions
- To prepare the cake, preheat the oven to 175 ° C.
- In a large bowl, mix the eggs, oil, both sugars and vanilla extract together.
- Add the flour, baking soda, baking powder, salt and spices and mix well.
- Add the apple puree, the grated carrot and the pecan walnuts.
- Pour the mixture into a 23 × 33 cm pan lined with parchment paper and cook for 40–50 minutes or until a toothpick inserted in the center does not come out clean.
- For the icing, beat the butter and cream cheese until a smooth mixture is obtained. Gradually add the icing sugar and vanilla extract and mix until a smooth cream is obtained.
- Cover the cooled cake with the icing and sprinkle with pecan walnuts, if desired.
If you want to make it even more special, serve with a ball of vanilla ice cream or a cup of hot coffee.
