Carrot Cake
A moist carrot cake made with lightly simmered carrots, layered with rich cream cheese frosting. Skip the frosting for a lighter, plain version of the cake.
Ingredients
Cake Batter
- Carrot140g
- Water150g
- Sugar (for braising)75g
- Eggs110g
- Cinnamon2g
- Baking powder5g
- Canola oil90g
- Cake flour140g
- Sugar (for batter)85g
- Corn syrup15g
- Vanilla oil2 drops
Cream Cheese Frosting
- Cream cheese150g
- Butter75g
- Sugar25g
- Corn syrup15g
- Lemon juice4g
- Heavy cream30g
Directions
- 1
Simmer thinly sliced carrots with water and sugar until the carrots turn translucent and the liquid bubbles. Turn off the heat, drain, and finely chop the carrots.
- 2
Mix the canola oil, sugar, sifted dry ingredients, and corn syrup lightly with a spatula, then add the well-beaten eggs and mix again.
- 3
Add the chopped carrots and mix gently, then stir in the vanilla oil to finish the batter.
- 4
Pour the batter into the pan, tap it firmly to release air bubbles, and bake for 25-30 minutes in an oven preheated to 180°C (350°F).
- 5
Remove the cake from the pan once baked and let it cool slightly.
- 6
Whisk the cream cheese and butter together, add sugar and corn syrup, then fold in the heavy cream to finish the frosting.
- 7
Once the cake has cooled, trim the top flat and slice it into 3 layers.
- 8
Using a spatula, spread the cream cheese frosting between each layer and stack the three cake layers.
- 9
Spread a generous layer of frosting on top and smooth the sides neatly with a spatula to finish. For decoration, cut the simmered carrots into flower shapes and bake them on top.
Tips
Sift the dry ingredients ahead of time. Line the baking pan with parchment paper before starting. Bring the butter and cream cheese to room temperature until soft before using. You can substitute grapeseed oil for the canola oil.