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:

IngredientAmount (g / units)
Cake Flour135g
Almond Meal40g
Baking Powder1/2 + 1/8 tsps
Baking Soda1/2 tsp
Cinnamon1/2 tsp
Salt1/4 tsp
Eggs150g
Melted Unsalted Butter65g
Vegetable Oil60g
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 Carrots150g

For the filling and icing:

IngredientAmount (g / units)
Cream Cheese (30%)155g
Heavy Cream (38%)285g
White Granulated Sugar40g
Vanilla Extract / Paste1 tsp

Cake preparation and assembly instructions:

  1. Preheat your oven to 160C (fan mode off), placing a baking rack at the lowest shelf inside your oven.
  2. Line the bottom and sides of the baking pan with parchment paper and set to the side.
  3. In the microwave, melt together the butter and oil and set to the side.
  4. 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.
  5. Lower the mixer’s speed to low, and gradually add the butter-oil mixture into the eggs’ mixture.
  6. Sift the dry ingredients over the egg’s mixture: flour, almond meal, baking powder, baking soda, and cinnamon, and fold them until 70% incorporated.
  7. Fold in the chopped nuts and shredded carrots.
  8. Fold in the heavy cream in 2 or 3 parts, until combined and the batter is smooth.
  9. 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.
  10. 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.
  11. 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).
  12. For the cream cheese frosting- in a bowl, beat together the heavy cream, cream cheese, sugar and vanilla, to a stable cream.
  13. Spread 70g insert cream and cover it with another cake sheet.
  14. Keep stacking all the sheets in similar manner.
  15. Ice the cake with the remaining cream and decorate as shown in the photo, or per your personal preference.
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My Perfect Carrot Cake עוגת גזר מושלמת

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My Perfect Carrot Cake עוגת גזר מושלמת

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