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
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Brown Sugar 130 g
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Sunflower Oil 12 cl
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Egg 4 units
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Juice of an Orange
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Zest of an Orange
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Vanilla Sugar 1 sachet
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Flour 240 g
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Yeast 1 sachet
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Mixed Spices (+ cinnamon if needed) 4 tsp
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Grated Carrot 3 units
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Chopped Nuts 2 tbsp
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Dried Raisins 2 tbsp
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Philadelphia Cheese 300 g
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Icing Sugar 150 g
Preparation
- 1
Preheat your oven to 180°C. Mix the brown sugar, vanilla sugar, oil, eggs, juice, and zest of the orange. - 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
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
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. - 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.
