Cheese Carrot Cake: Original Recipe, Ingredients and Baking Tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Those who have never heard of carrot cake will not express any desire to try it, as the stereotypical association: carrots are a vegetable, so they offer a vegetable pie - will control perception. In fact, the velvety carrot cake with Cheese cream is a sweet dessert that, in terms of basic taste indicators, does not differ from butter biscuit, Honey cake and other usual sweets.

A few words about the dish

A standard vegetable rating is that carrots have a sweet taste, like pumpkin or green peas. Why not make a cake out of it? The main ingredient is rubbed on a fine grater, so it does not distort the familiar texture of the dough at all, but gives it an original orange tint. If you combine carrot cake layers with orange-scented Cheese cream, you can get a cake so elegant in taste that none of the tasters will guess what the secret ingredient is. The energy value of 100 grams of such a dessert is 287 calories, which is relatively small fordelicacies of this kind. Therefore, it is possible for those who cannot imagine life without sweets, but do not want to gain weight.

Traditional set of ingredients

To prepare Carrot Cake with Cheese Cream according to the recipe, you need to take:

• 550 grams of fresh carrots;
• three eggs;
• 170 grams of any nuts; you can use only walnuts or a mixture of almonds, cashews and peanuts.
• 200 grams of granulated sugar;
• zest of one orange;
• 300 grams of flour;
• 1\4 tsp nutmeg and the same amount of cinnamon;
• 1, 5 tsp baking powder for dough;
• 170 grams of unscented vegetable oil.

Buying cream cheese for carrot cake is very expensive, but it is easy to make it yourself. To do this, you need to take only three components: 500 grams of cream cheese, 120-130 grams of heavy cream and 110 grams of powdered sugar. You will also need a ripe orange to flavor the cream. You should consider decorating the finished product: icing, fresh berries, or just pieces of dark chocolate.

Preparing dough

Dough for Carrot Cake with Cream Cheese is easy to prepare: first you need to lightly toast the nuts in a dry frying pan and grind until fine crumbs (not powder). Combine them with spices and grated zest. Add flour with baking powder and mix well. Grind the carrots on a grater with small holes and squeeze lightly with your hands, removing excess liquid (the juice can be used to make a drink). Next, beat the eggssugar, as is usually done for the preparation of a biscuit (the mass should turn white). Continuing to beat at low speed, pour in the oil, and after thoroughly mixing, gradually pour in the nut mixture. At the very end, add carrots and mix well with a spoon.

Baking

If the pan is large, you can bake one wide layer. The height of the cake should not exceed 3 cm, otherwise the dough will not bake well. If the molds are small, it is recommended to divide the dough into two equal parts. The product should be baked in the oven at a temperature of 170-180 degrees until cooked, which is determined by piercing the cake closer to the middle with a wooden stick.

Usually baking takes no more than 50 minutes, but this figure depends on the thickness of the cake and the power of the oven. When it reaches the condition, put it on a flat plate, wrap it in polyethylene and send it to a cool place for 5-6 hours (you can overnight). This action will give the carrot biscuit the necessary softness. So, it will not fall apart into dry pieces during cutting. After all the preparatory steps are done, you can prepare the Cream Cheese for Carrot Cake.

Preparing the cream

Some pastry chefs additionally soak the cakes with syrup before starting to smear with cream. Those who like this option can use ordinary syrup to soak a classic biscuit. To do this, bring to a boil one hundred grams of water mixed with the same amount of sugar. When the syrup is removed from the heat, add tohim two tbsp. l. cognac or rum (substitute a couple of drops of orange essence if alcohol is unacceptable).

To prepare Orange Cream Cheese for Carrot Cake, whip the cream with powdered sugar until fluffy, and finally fold in the cream cheese. Then remove the zest from the orange, squeeze the juice and mix everything into the cream. It must be used immediately, as Cheese cream has a short shelf life. Lubricate the soaked cakes with cream, cover it with the remains of the sides and top of the cake. If desired, you need to decorate the product with orange slices or large chocolate chips.

Dessert decorated with blueberries also looks very impressive: carrot cake with Cheese cream in this form can take pride of place as a festive dish on an anniversary or birthday.

Cake with orange layer

Often this cake is prepared not just with creamy orange cream, but a layer of the same fruit is added. Sometimes it is confit or thickly boiled confiture, sometimes curd (a specific starch-based cream) or just marmalade. For example, a step-by-step orange confit recipe is given, which is the easiest to prepare:

• 300 grams of orange and zest with 1/2 fruit mix and heat in a saucepan over low heat for three minutes, pre-mixed with 60 grams of sugar.
• Add 8-10 grams of pectin to the mass, mix well and pour it into a silicone mold so that the finished confit layer has a height notmore than 1.5 cm. Refrigerate until completely solidified.

A carrot cake with an orange layer is formed as follows: the soaked cake is covered with cream, then pieces of confit cut with a knife are laid out on it (they should be slightly drowned in cream). Top - the second layer of carrot biscuit, cream with orange slices and another cake. Coat everything with cream, let the cake cool in the refrigerator for half an hour, and then decorate with thick chocolate icing. You can pour it over the entire surface of the cake or just make a border around the edge, forming beautiful smudges from the chocolate mass.

Everyone who has tried carrot cake according to this recipe is surprised to note that they would never have guessed about its basic ingredient. Every year, a soft, juicy, incredibly fragrant dessert wins the hearts of an increasing number of lovers of non-traditional pastries.