Carrot Cake with Cream Cheese Frosting

Ingredients

• 300 g carrots — about 3–4 medium carrots
• 4 medium eggs
• 200 g sugar — for the cake
• 250 g all-purpose flour
• 10 g baking powder — approximately 2 tsp
• 5 g baking soda — approximately 1 tsp
• 200 ml vegetable oil — ¾ cup + 1 tbsp
• 1 tsp vanilla extract
• 100 g walnuts — for the cake
• 1 orange orange zest — optional
• ½ tsp nutmeg — optional
• 1 tsp cinnamon — optional, but highly recommended!
• 100 g pineapple, finely chopped — 3 oz
• 100 g butter (softened) — for frosting
• 340 g cream cheese — 12 oz, Philadelphia or similar
• 1 tsp vanilla extract — for frosting
• 120 g powdered sugar — for frosting
• 100 g walnuts — for caramelized walnuts (optional)
• 50 g sugar — for caramelized walnuts (3 tbsp)
• 25 ml water — for caramelized walnuts (2 tbsp)
• 5 g butter — for shine (optional)

Steps

1. 1

   Finely grate about 3 to 4 medium carrots and set them aside.

   ▶ 0:16
2. 2

   In a bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt. Sift together to remove lumps.

   ▶ 0:22
3. 3

   In another bowl, add 1 cup of sugar and crack in 4 medium eggs. Beat the mixture for 3–5 minutes on medium speed until light and airy.

   ▶ 0:58
4. 4

   Add ¾ cup of vegetable oil and 1 teaspoon of vanilla extract to the egg mixture and gently fold in with a spatula.

   ▶ 1:00
5. 5

   Gradually add the dry ingredients to the wet mixture in batches, folding gently to keep the batter light.

   ▶ 1:34
6. 6

   In a separate bowl, combine the grated carrots, 1 cup of finely chopped walnuts, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and the zest of one orange (optional).

   ▶ 2:29
7. 7

   Finely chop 3 oz of pineapple and add it to the carrot mixture. Mix well to combine.

   ▶ 3:01
8. 8

   Add the carrot and pineapple mixture into the batter in batches, folding gently to incorporate.

   ▶ 3:40
9. 9

   Prepare two 8-inch springform pans by coating them with butter and lining the bottoms with parchment paper.

   ▶ 3:55
10. 10

    Pour the batter evenly into the prepared pans and tap lightly to remove air bubbles.

    ▶ 4:16
11. 11

    Bake in a preheated oven at 320°F (160°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.

    ▶ 4:34
12. 12

    Let the cakes cool for a bit, then remove them from the pans and transfer to cooling racks to cool completely.

    ▶ 4:41
13. 13

    To make the orange syrup, zest one orange and squeeze out the juice. Combine the juice, 2 tablespoons of sugar, and the zest in a saucepan over medium heat. Stir until the sugar dissolves and let it simmer for 2–3 minutes.

    ▶ 4:50
14. 14

    For the frosting, beat 3.5 oz of softened butter until pale and fluffy. Add 12 oz of cream cheese and 1 teaspoon of vanilla extract, mixing until smooth.

    ▶ 5:06
15. 15

    Gradually add 1 cup of powdered sugar, mixing on low speed until incorporated, then beat on medium until fluffy.

    ▶ 5:10
16. 16

    Place the first cake layer on a serving plate, soak with orange syrup, and spread a layer of frosting on top. Repeat with the second layer.

    ▶ 6:23
17. 17

    Decorate the top with walnuts or your choice of toppings. Refrigerate for at least 4 hours before serving.

    ▶ 6:28