Ingredients
FOR THE BASE
ALL PURPOSE FLOUR 300 grams
GRATED CARROTS 300 grams
ROOM TEMPERATURE EGGS 250 grams
SUNFLOWER SEED OIL 240 ml
GRANULATED SUGAR 180 grams
CHOPPED WALNUT KERNELS 100 grams
WHOLE CANE SUGAR 50 grams
BAKING POWDER 16 grams
VANILLA EXTRACT 1 tsp
CINNAMON POWDER 1 tsp
BAKING SODA 1/2 tsp
FOR THE CREAM CHEESE FROSTING
MASCARPONE 250 grams
CREAM CHEESE 250 grams
POWDERED SUGAR 200 grams
VANILLA EXTRACT 1 tsp
TO DECORATE
CHOPPED PECANS to taste
SUGAR PASTE CARROTS to taste
YOU’LL ALSO NEED
BUTTER FOR THE CAKE PAN
FLOUR FOR THE CAKE PAN
Directions
How to Make Homemade Carrot Cake?
Step 1
Coarsely chop the walnuts and finely grate the carrots, after peeling them.
Step 2
Collect the eggs, granulated sugar, brown sugar, vanilla and cinnamon in a large bowl, then start working them with an electric whisk at medium speed.
Step 3
Whip for a few minutes, until the mixture becomes fluffy and frothy, then pour in the oil in a thin stream and incorporate it with the whisks.
Step 4
Add the walnuts and carrots and mix them gently with a spatula.
Step 5
Finally, complete with the sifted flour together with the yeast and the baking soda.
Step 6
Mix the dough with broad movements from bottom to top.
Step 7
Transfer it into a greased and floured cake tin, with a 7.8inches diameter and edges of at least 4inches length. Bake the cake in a static oven at 350°F/175°C for 55-60 minutes.
Step 8
Meanwhile, prepare the cream cheese frosting: mix the mascarpone, cream cheese, powdered sugar and vanilla in a bowl.
Step 9
Proceed to work the ingredients with the whisk for a few minutes, until you obtain a smooth and homogeneous cream, then place it in the refrigerator until ready to use.
Step 10
Remove the cake from the oven, let it cool for at least 1 hour, then cut it into 3 equal discs.
Step 11
Transfer the cream into a piping bag and distribute 1/3 on the base.
Step 12
Cover with the second disc and repeat the operation.
Step 13
Finish with the third disc and use the remaining cream to cover the entire cake.
Step 14
Using a spatula or a smooth-bladed knife, spread the cream cheese frosting evenly and remove any excess.
Step 15
Decorate the carrot cake by arranging the sugar paste carrots in a radial pattern, alternating with the pecan nuts roughly chopped with a knife; place the cake in the refrigerator for 2 hours before enjoying it.
Step 16
Enjoy!
