Carrot cake
Carrot cake is a classic dessert that’s beloved by many for its moist, flavorful, and comforting qualities. This particular recipe, which has been passed down from my mom, is a delightful blend of spices, sweet carrots, and a luscious cream cheese icing. It’s perfect for special occasions, family gatherings, or simply when you’re in the mood for a homemade treat. With a preparation time of just 20 minutes and a cooking time of 30 minutes, it’s relatively quick to whip up, yet the result is a cake that feels like it’s been crafted with a lot of love and care.
The main ingredient, of course, is the carrot. Carrots are not only delicious but also packed with nutrients. They are a great source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants. When finely grated and incorporated into the batter, they lend the cake its signature moistness and subtle sweetness.
Walnuts add a wonderful crunch and a rich, nutty flavor that complements the sweetness of the carrots and the spices. Walnuts are also a nutritious addition, providing healthy fats, protein, and a good amount of omega-3 fatty acids.
Pineapple might seem like an unusual ingredient for a carrot cake, but it adds a lovely tropical twist. Its natural sweetness and juiciness enhance the cake’s flavor profile, while also contributing to its moist texture.
The spices – cinnamon, nutmeg, and vanilla – are what really set this carrot cake apart. Cinnamon and nutmeg add warmth and depth, while vanilla provides a sweet and floral note. These spices work together to create a cake that’s fragrant and full of flavor.
The base of the cake is made up of a combination of bread flour and all-purpose flour. Bread flour, with its higher protein content, gives the cake a slightly denser texture, while all-purpose flour keeps it tender and light.
The use of both brown and white sugar in this recipe is another highlight. Brown sugar adds a caramel-like depth of flavor and extra moisture, while white sugar ensures the cake is sweet and fluffy.
For the icing, smooth cottage cheese is used instead of the more traditional cream cheese. This gives the icing a slightly lighter texture while still being rich and creamy. The addition of unsalted butter and icing sugar ensures that it’s smooth and perfectly sweet, while a touch of vanilla adds extra flavor.
The lemon juice and zest in both the cake and the icing add a refreshing brightness that balances out the sweetness and richness.
This carrot cake is incredibly versatile. It can be enjoyed as is, or you can get creative with toppings and decorations. Some options include additional chopped nuts, shredded coconut, or even a drizzle of caramel. Whether you enjoy it warm from the oven or chilled from the fridge, this carrot cake is sure to be a hit.
Nutritional Information (per serving):
Protein: 8g
Fat: 22g
Saturated Fat: 8g
Carbohydrates: 57g
Fiber: 3g
Sugar: 34g
Sodium: 400mg
Vitamin A: 120% of the Daily Value (DV)
Vitamin C: 15% of the DV
Calcium: 15% of the DV
Ingredients: - 400 grams (14 oz) carrots - 50 grams (1.76 oz) walnuts - 100 ml (3.4 fl oz) canola oil - 1 tablespoons cinnamon - 3 tablespoons vanilla - 1 teaspoon nutmeg - 1 teaspoon salt - 1 teaspoon lemon zest - lemon juice from half lemon - 100 grams (3.5 oz) brown sugar - 150 grams (5.3 oz) white sugar - 2 eggs - 80 grams (2.8 oz) bread flour - 150 grams (5.3 oz) all purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 200 grams (7.1 oz) pineapple - 30 ml (1 fl oz) milk - 400 grams (14 oz) smooth cottage cheese - 20 grams (0.7 oz) unsalted butter - 80 grams (2.8 oz) icing sugar Instructions: 1. Preheat the oven to 180 degrees Celsius / 355 degrees Fahrenheit. 2. Finely grate carrots. 3. Coarsely chop pineapple and walnuts. 4. In a large bowl, add eggs, white and brown sugar, milk, 2 tablespoons of vanilla, cinnamon, nutmeg, salt, and canola oil. Whisk well. Add grated carrots, chopped pineapple, walnuts, lemon juice, and lemon zest. Mix, then sift in bread flour, all-purpose flour, baking soda, and baking powder. Whisk until all ingredients are incorporated - do not overmix. 5. Add mixture to a large non-stick baking dish and bake for 30 minutes. Once cooked, let it cool down completely for a minimum of 1 hour. 6. For the icing, add whipped cottage cheese, icing sugar, unsalted butter, the rest of the vanilla, and whisk until smooth. Spread on top of the cake once it has completely cooled down. 7. Enjoy right away or store in the fridge overnight.
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