Carrot Cake With Cheese Cream Recipe

Ingredients :-
  • 2 cups sugar
  • 1 1/2 cups vegetable oil (or 3/4 cup oil and 3/4 cup applesauce)
  • 4 large eggs
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3 cups finely grated peeled carrots (about 450 gr.)

Frosting Ingredients:
  • 4 cups powdered sugar
  • 2 225 gr. packages cream cheese, room temperature
  • 1/2 cup (115 gr.) unsalted butter, room temperature
  • 4 teaspoons vanilla extract

Direction Of Carrot Cake with Cheese Cream Recipe:-


  1. Preheat oven to 160 gesrees C. Lightly grease three 22 cm. diameter cake pans with 3 cm. sides. Line bottom of pans with waxed paper.
  2. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. 
  3. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.
  4. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
  5. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting:

  1. Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
  2. Place 1 cake layer on platter.
  3. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. 
  4. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) 
  5. Serve cake cold or at room temperature.

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