Servings: 8 servings
Calories: 1357kcal
Equipment
- 2 moules à gâteau de 20 cm de diamètre Needed if you want two layers, as shown in the photo
Ingredients
- 272 g all-purpose flour
- 400 g granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 eggs
- 8 grated carrots Do not use pre-grated carrots. Choose medium-sized carrots.
- 225 g sunflower oil
Frosting
- 226 g Philadelphia cream cheese
- 1 teaspoon vanilla extract
- 453 g powdered sugar
- 115 g unsalted butter, softened
Procédé
- Combine the flour, sugar, baking soda, salt, and cinnamon.272 g all-purpose flour, 400 g granulated sugar, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon salt
- In a separate large mixing bowl, beat the eggs until foamy.4 eggs
- Slowly drizzle the oil into the eggs while beating.225 g sunflower oil
- Gradually add the flour mixture to the oil and egg mixture.
- Mix well until fully incorporated.
- Add the carrots and mix well.8 grated carrots
- Pour the batter into a greased pan. You have two options here: make one cake and slice it in half to frost the center, or make two cakes and stack them. The frosting quantity is enough to cover two cake layers. If you are not frosting the center, halve the amount of frosting.
- Bake in a preheated convection oven at 175°C for 30-35 minutes.
Frosting
- Beat everything together until creamy.226 g Philadelphia cream cheese, 1 teaspoon vanilla extract, 453 g powdered sugar, 115 g unsalted butter, softened
- Let the cakes cool completely, then spread the frosting over the top.
- Stack the cakes, if desired, and enjoy!
Notes
Carrot cake texture
There are several schools of thought when it comes to texture. Some people add lightly chopped nuts (personally, I’m not a fan, but some members of my family love them).
For the carrots, you can either use "regular" grated carrots or blend them until they are almost a carrot purée, so they incorporate more evenly into the batter.
Once again, it all comes down to your taste.
Frosting the carrot cake
Here, we make a classic American cream cheese frosting with Philadelphia. Before frosting the cake, make sure it is not too warm. Otherwise, the frosting may melt, and the result really will not be ideal.
Pan size and baking time
Depending on the size and height of your pan, or on whether you make one layer or two, the baking time may vary. Test with a knife, and do not hesitate to lower the temperature after 25 minutes and bake for about 10 minutes more if needed.
Storage
Store for up to one week at room temperature if there is no frosting. If the cake is frosted, refrigerate it for up to 2 weeks. You can also freeze it, well wrapped.
Nutrition
Calories: 1357kcal | Féculents: 187g | Protein: 8g | Fat: 67g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 39g | Graisses trans: 1g | Cholesterol: 79mg | Sodium: 412mg | Potassium: 368mg | Fiber: 4g | Sugar: 145g | Vitamin A: 14575IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg
Did you make this recipe?Tag @marcwiner on Instagram!