It’s the weekend again and time to try out an old favourite — the American Carrot Cake with Cream Cheese. This is one of the more fun cakes to make because I love watching how raw carrots get turned into that beautiful, soft brown spiced confection after its rendezvous in the oven. And.. citrus-infused cream cheese. That’s got to be reason enough. (:
Let’s get right to it! Here’s what you need to prepare:
150g sunflower oil or canola oil (never use olive)
164g plain flour
1 tsp baking soda
1 1/2 tsp cinnamon powder
1 1/4 tsp baking powder
Preheat oven to 180C.
First, beat the sugar, oil and eggs for 5 minutes.
Then, sift flour, baking powder, cinnamon, baking soda and add to the sugar mixture. Beat on low gear until just combined. Lastly, fold in the carrots and nuts.
Then, bake in two well-greased cake tins on 180g for 45 minutes.
And voila! Once they’re out of the oven, allow to cool before frosting the cake. Let’s work on the frosting! Here’s what you’ll need:
1/2 lemon juice
1 orange zest
250g mascarpone cheese
270g whipping cream
pinch of salt
1/4 cup icing sugar
4 tbsp raspberry jam (optional)
Start by using the whisk to mix lemon juice, orange zest, mascarpone, salt, icing sugar and jam.
Then add the whipping cream and mix until thickened. Spoon into piping bag and refrigerate for 20-30 minutes.
Once the cake is cooled, carefully slice off the cracked tops for a flat working surface for the frosting.
Finally, add frosting to the top or over the whole cake if you’re a cream cheese fanatic, slice and serve!
Doesn’t that look delicious? This cake recipe isn’t too sweet, has a wonderful subtle cinnamon and a zesty, citrus cream cheese frosting for a refreshing twist. Try it out for yourself and let me know how it goes? Would love to hear your tips for a great American Carrot Cake too! Happy baking.. (: