My Perfect Carrot Cake
@under_baked Carrot Cake Kick starting this week with a soft and moist carrot cake, that has a balanced ratio of crunch, thanks to the walnuts and pecans added to the batter, and the rich cream cheese filling that pairs so well together. Who wants a taste? 😊 . . #bakingaesthetics #baketok #carrotcake #cozybaking #baking #fypp #cottagecoreaesthetic #cottagecorebaking #aestheticbaking #bakingvideo
♬ Theme from “A Summer Place” – Percy Faith And His Orchestra
The perfect carrot cake… Soft, moist, with an insanely delicious cream cheese frosting. It is totally possible to leave the cream out (why tho?), however, I chose to demonstrate how even the simplest of carrot cakes, can be made a little bit more unique.
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My Perfect Carrot Cake:
Equipment: Round cake pan, 15cm (d) x 7.5cm (h)
Recipe: A single, 4-layered carrot cake
For the cake batter:
| Ingredient | Amount (g / units) |
| Cake Flour | 135g |
| Almond Meal | 40g |
| Baking Powder | 1/2 + 1/8 tsps |
| Baking Soda | 1/2 tsp |
| Cinnamon | 1/2 tsp |
| Salt | 1/4 tsp |
| Eggs | 150g |
| Melted Unsalted Butter | 65g |
| Vegetable Oil | 60g |
| Heavy Cream (38%) | 55g |
| Brown Sugar (Sticky) | 75g |
| Brown Sugar (Demerara) | 45g |
| Nuts, Medium Chopped (any combination would work, I use walnuts + pecans) | 90g |
| Shredded Carrots | 150g |
For the filling and icing:
| Ingredient | Amount (g / units) |
| Cream Cheese (30%) | 155g |
| Heavy Cream (38%) | 285g |
| White Granulated Sugar | 40g |
| Vanilla Extract / Paste | 1 tsp |
Cake preparation and assembly instructions:
- Preheat your oven to 160C (fan mode off), placing a baking rack at the lowest shelf inside your oven.
- Line the bottom and sides of the baking pan with parchment paper and set to the side.
- In the microwave, melt together the butter and oil and set to the side.
- In a bowl, using an electric handheld mixer or using a standing mixer fitted with the whisk attachment, beat the eggs, brown sugars, salt and vanilla, on high speed for about 4 minutes.
- Lower the mixer’s speed to low, and gradually add the butter-oil mixture into the eggs’ mixture.
- Sift the dry ingredients over the egg’s mixture: flour, almond meal, baking powder, baking soda, and cinnamon, and fold them until 70% incorporated.
- Fold in the chopped nuts and shredded carrots.
- Fold in the heavy cream in 2 or 3 parts, until combined and the batter is smooth.
- Pour the cake batter into the prepared cake pan and bake for 50 minutes, or until a cake tester inserted into the center of the cake comes out dry.
- After baking, transfer the pan onto a cooling rack and let it cool down for 15 minutes. Then, unmold the cake from the pan and allow it to cool down completely.
- After the cake has cooled down, cut it into 4 cake sheets, 1.5cm thickness each (it’s ok if the top layer, the dome, is thicker than the rest of the layers- this is part of this specific design).
- For the cream cheese frosting- in a bowl, beat together the heavy cream, cream cheese, sugar and vanilla, to a stable cream.
- Spread 70g insert cream and cover it with another cake sheet.
- Keep stacking all the sheets in similar manner.
- Ice the cake with the remaining cream and decorate as shown in the photo, or per your personal preference.
