Carrot Cake with Cream Cheese Frosting: A Simple Recipe

Carrot Cake with Cream Cheese Frosting

A classic of Anglo-Saxon cuisine, carrot cake with its creamy frosting is a comforting and delicious dessert. This easy recipe will allow you to create a moist cake infused with spices and citrus notes, studded with grated carrots and dried fruits. The cream cheese frosting adds a sweet touch that perfectly complements the slightly grainy texture of the cake.

Ingredients

  • Brown Sugar

    Brown Sugar 130 g

  • Sunflower Oil

    Sunflower Oil 12 cl

  • Egg

    Egg 4 units

  • Juice of an Orange

    Juice of an Orange

  • Zest of an Orange

    Zest of an Orange

  • Vanilla Sugar

    Vanilla Sugar 1 sachet

  • Flour

    Flour 240 g

  • Yeast

    Yeast 1 sachet

  • Mixed Spices (+ cinnamon if needed)

    Mixed Spices (+ cinnamon if needed) 4 tsp

  • Grated Carrot

    Grated Carrot 3 units

  • Chopped Nuts

    Chopped Nuts 2 tbsp

  • Dried Raisins 2 tbsp

  • Philadelphia Cheese

    Philadelphia Cheese 300 g

  • Icing Sugar

    Icing Sugar 150 g

Preparation

  1. 1
    Preheat your oven to 180°C. Mix the brown sugar, vanilla sugar, oil, eggs, juice, and zest of the orange.
  2. 2
    In a separate bowl, combine flour, yeast, and spices, then add to your liquid mixture. Next, incorporate the grated carrots and dried fruits.
  3. 3
    Grease and sugar a mold (round or square, your choice! You can even make cupcakes!) Bake for 40 minutes at 180°C, checking for doneness by inserting a knife into the center; the blade should come out clean.
  4. 4
    Allow to cool. Mix the cream cheese with icing sugar and coconut. Cut your cake in half and spread half of the cream cheese mixture over the first half. Place the second half on top.
  5. To finish

    Spread the remaining cream cheese mixture on top and sprinkle with a bit of mixed spice. You can store it overnight in the refrigerator in an airtight container or covered with aluminum foil.

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