American Carrot Cake
Ingredients
- 150 gCarrot (finely grated)
- 125 gWheat flour
- 100 gBrown sugar
- 2 pcEgg
- 100 mlSunflower oil
- 50 gWalnut kernel (roughly chopped)
- 1 tspCinnamon ground
- 0.5 tspBaking powder
- 0.5 tspBaking soda
- 0.5 pinchFleur de sel
- 25 gUnsalted butter (softened)
- 0.5 tspVanilla extract
- 150 gCream cheese (at room temperature)
- 50 gIcing sugar (sifted)
Method
A dense, moist crumb with crunchy walnuts and warm cinnamon notes. The creamy frosting provides a fresh tang that balances the sweetness.
- 1
Finely grate the carrots; they should feel moist. Roughly chop the walnuts to maintain a nice crunch.
- 2
In a bowl, sift the flour with cinnamon, baking powder, baking soda, and salt. This ensures an even rise.
- 3
Whisk eggs with brown sugar until slightly pale. Slowly pour in the oil while whisking to create an emulsion.
- 4
Fold carrots and walnuts into the mixture, then add the dry ingredients. Mix with a spatula without overworking. Bake at 180°C until a skewer comes out clean.
- 5
Cream the softened butter with cream cheese, icing sugar, and vanilla. The frosting should be smooth and hold its shape. Spread over the completely cooled cake.
Frequently asked questions
How do you get this dish right?
- Ensure the cake is completely cold before frosting, otherwise the butter will melt and the frosting will run.
- Do not squeeze the carrots after grating; their juice is key to a moist crumb.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container to keep the frosting fresh.
