Carrot cake with cream cheese frosting
This soft carrot cake gets its gentle citrus aroma from orange juice and zest, with finely ground almonds adding richness to the batter. A whipped cream cheese frosting and sliced almonds make it a lovely cake to serve for a celebration or with afternoon tea.
Ingredients
- 300 g (before trimming)carrots
- 200 gsoft brown sugar
- 200 gtype 2 flour
- 100 galmonds
- 3eggs
- 80 gsunflower oil
- 100 gorange juice
- 1orange, zest
- 16 gbaking powder
- 1 pinchfine salt
- 210 glight Philadelphia cream cheese
- 150 gpouring cream
- 30 gicing sugar
- As neededflaked almonds
Instructions
- 1
Grind the sugar
Put 150 g of the brown sugar in a food processor and grind it until almost powdery. Transfer it to a small bowl and set aside.
- 2
Grind the almonds
Put the remaining 50 g of brown sugar in the same processor with the almonds. Grind until the almonds are finely chopped.
- 3
Prepare the carrots
Transfer the ground almond mixture to a small bowl and set aside. Peel the carrots, cut them into thick slices, and put 250 g of the prepared carrots in the processor.
- 4
Make the purée
Add the sunflower oil and strained orange juice to the carrots. Process until smooth.
- 5
Start the batter
Put the eggs, reserved ground brown sugar, a pinch of salt and the orange zest in a large bowl.
- 6
Whisk the mixture
Whisk with electric beaters for at least 7–8 minutes, until pale and foamy. Briefly beat in the ground almond mixture, then add the carrot purée and whisk again to combine.
- 7
Add dry ingredients
Sift in the flour and baking powder, then beat on low speed until the batter is smooth and even.
- 8
Bake the cake
Pour the batter into a 22–24 cm cake tin lined with baking paper. Bake in a conventional oven preheated to 175°C, on the first shelf from the bottom, for about 35 minutes. Check with a skewer before removing the cake, then leave it to cool completely in the tin.
- 9
Whip the frosting
While the cake cools, put the light cream cheese in a bowl and add the pouring cream and sifted icing sugar. Whisk with electric beaters until firm and creamy.
- 10
Finish the cake
Once the cake is completely cool, remove it from the tin and transfer it to a serving plate. Spread the cream cheese frosting over the top, using the back of a spoon to make a spatula effect, then decorate the edge with flaked almonds.
What is carrot cake with cream cheese frosting?
Carrot cake is a sweet cake made with grated or puréed carrots, a familiar style in British and American baking. This version blends the carrots with orange juice and zest, giving the cake a fresh citrus note.
Ground almonds add a tender, rich quality to the crumb, while the tangy cream cheese frosting balances the sweetness. Flaked almonds around the edge finish it with a little crunch.
Nutrition and macros by portion
The nutrition label shows one serving as written: 515 calories, 10g protein, 59g carbs, 27g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less frosting | 361 kcal | 7g | 41g | 19g |
| This serving | As written | 515 kcal | 10g | 59g | 27g |
| Hungry | Serve a larger slice | 773 kcal | 15g | 89g | 41g |
The flour, sugar and orange juice provide most of the carbohydrates, while the oil, almonds, cream and cream cheese contribute much of the fat. Eggs, almonds and cream cheese add protein. Balance a slice with fresh fruit, or serve a smaller slice after a meal.
The carrot and almond base
Carrots: the method uses 250 g of peeled carrots, even though the ingredient list gives 300 g before trimming. Cut them into thick slices so they process evenly with the oil and orange juice.
Almonds: grind them finely with the remaining brown sugar to make the almond flour for the batter. A fine texture helps it mix through without leaving large pieces.
Whisking for a light crumb
Eggs and sugar: whisking them for at least 7–8 minutes is an important part of the method. Look for a pale, foamy mixture before adding the almonds and carrot purée.
Flour: sift it with the baking powder, then mix on low speed just until smooth. This avoids working the batter more than needed once the flour is added.
Check the bake
Oven: bake at 175°C on the first shelf from the bottom for about 35 minutes. The cake needs to cool completely in its tin before it is turned out.
Doneness: insert a skewer into the centre; it should come out without wet batter clinging to it. If it needs more time, continue baking and check again before removing it.
A firm, creamy topping
Cream cheese: use it straight from the fridge, as a cool base helps the frosting hold its shape. Add the pouring cream and sifted icing sugar, then beat until firm and creamy.
Finishing: spread the frosting over the completely cooled cake with the back of a spoon. Keep the flaked almonds around the edge so the creamy centre remains visible.
Serving and timing
The stated total time is 75 minutes, including the roughly 35-minute bake; allow for the cake to cool fully before frosting. You can prepare the frosting while it cools.
Serve in eight slices, on its own or with tea or coffee. For a less rich plate, pair a slice with fresh fruit rather than another sweet topping.
Recipe notes & tips
- Weigh the peeled carrots for the 250 g used in the method.
- Strain the orange juice before adding it to the carrot purée.
- Grind the almonds finely so they blend evenly into the batter.
- Let the cake cool completely before spreading on the frosting.
- Sift the icing sugar to help keep the frosting smooth.
- Use the back of a spoon to make soft swirls in the frosting.
Variations
- Extra citrus: add a little more orange zest to the frosting.
- Cinnamon: add a small amount of ground cinnamon to the dry ingredients.
- Walnuts: replace some of the ground almonds with finely chopped walnuts.
- Plain topping: leave off the flaked almonds for a smooth-frosted cake.
- Citrus finish: scatter a little extra orange zest over the frosting.
Common mistakes to avoid
- Using all the listed carrots: the method calls for 250 g peeled carrots; weigh them after trimming.
- Under-whisking the eggs: beat them with the sugar for at least 7–8 minutes, until pale and foamy.
- Mixing the flour too vigorously: beat on low speed only until the batter is smooth.
- Skipping the skewer test: check the centre before taking the cake out of the oven.
- Frosting a warm cake: wait until it is completely cool or the topping may soften.
- Overbeating the frosting: stop once it is firm and creamy.
How to store
Keep the frosted cake covered in the fridge and eat within 3 days. Let a slice stand briefly at room temperature before serving; the cream cheese frosting means this cake is best served chilled or cool rather than reheated.
Frequently asked questions
Why does the method use 250 g of carrots when the list says 300 g?
The ingredient quantity is given before trimming, while the method specifies 250 g of peeled carrots. Weigh the carrots after peeling and use 250 g in the purée.
Can I make the almond flour in advance?
Yes. Grind the almonds with the remaining 50 g of brown sugar and keep the mixture covered until you are ready to make the batter.
How can I tell when the cake is baked?
Insert a skewer into the centre; it should come out without wet batter. The method gives about 35 minutes at 175°C, but check the cake before removing it.
Does the cake need to be completely cool before frosting?
Yes. Cool it completely in the tin, then turn it out and add the frosting so the topping stays firm.
Can I make the frosting ahead?
You can prepare it while the cake cools. Keep it covered and chilled, then spread it over the cake once the cake is fully cool.
How should I serve this cake?
Cut it into eight slices and serve with tea or coffee. Fresh fruit is a simple accompaniment if you want a less rich plate.
Cook it from the original
This recipe comes from giallozafferano.es. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on giallozafferano.es