This carrot cake with cheese frosting is an irresistible classic that combines the natural sweetness of carrots with the creamy taste of cheese. Perfect for celebrations or as a special dessert. I last made it for my grandson Jorge's birthday (hence the "J").
Ingredients (for 8-10 people):
- For the cake:
- 300 g of grated carrots
- 250 g of wheat flour
- 200 g of brown sugar
- 4 eggs large
- 150 ml of sunflower oil
- 2 teaspoons cinnamon powder
- 1 teaspoon ginger powder (optional)
- 1/2 teaspoon nutmeg
- 1 teaspoon of sodium bicarbonate
- 1 teaspoon of baking powder
- 1 pinch of salt
- 50 g chopped walnuts (optional)
- For the cheese frosting:
- 200 g of cream cheese (Philadelphia type)
- 100 g of butter at room temperature
- 150 g of icing sugar
- 1 teaspoon vanilla essence
Elaboration:
- Preheat the oven to 180 °C and grease a 20-22 cm round cake tin. You can also cover it with baking paper to make unmoulding easier.
- In a large bowl, beat the eggs with the brown sugar until fluffy and light in colour.
- Gradually add the sunflower oil while continuing to whisk.
- Sift the flour together with the cinnamon, ginger, nutmeg, baking soda, baking powder and salt. Add this dry mixture to the wet ingredients in several batches, mixing in a stirring motion.
- Add the grated carrots and chopped walnuts (if using), mixing until well integrated.
- Pour the mixture into the prepared tin and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven, leave it to cool in the tin for 10 minutes and then unmould it on a wire rack to cool completely.
- For the frosting, cream the butter with the icing sugar until smooth and creamy. Add the cream cheese and vanilla essence, mixing until smooth.
- Once the sponge cake has cooled, cut in half if you want an inner filling. Top with the cheese frosting and decorate to taste.
Additional advice:
- For a more intense flavour, you can toast the nuts before adding them to the dough.
- If you prefer a less sweet frosting, reduce the amount of icing sugar.
- This cake keeps well in the fridge for 3-4 days.
Suggested presentation:
- Decorate the top with whole nuts, grated carrots or even fondant figures.
- Serve with a spiced coffee or tea to enhance the flavours and authenticity of the dish, use orange slices to decorate the edges of the plate.
Nutritional information (approximate per serving):
- Calories: 360 kcal
- Proteins: 5 g
- Fats: 20 g
- Carbohydrates: 40 g
- Sugars: 25 g
Preparation time:
- Preparation: 20 minutes
- Cooked: 40 minutes
- Total time: 1 hour
Surprise your family and friends with this delicious carrot cake with cheese frostingWe look forward to your feedback and comments! ☆☆☆☆☆
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