My sister-in-law Betul makes the best carrot cake I have ever tasted..and I’m not exaggerating. I know that when ever my brother’s friends want to hang out at his place, she always stocks up on this deliciousness!! And they always finish it to the last crumb!
I’ve been wanting to get the recipe from her for a long time but never got the chance…until recently…
…and when I made it for the first time, A) I was so excited and B) I couldn’t believe at how easy it was to make!!!
I thought I was doing something wrong…but when it was finally done…Oh my God..yumminess at it’s maximum. It’s no secret that I love and prefer chocolate cakes..but I think this is one cake that can compete with a luscious chocolate cake!! :))
Thinly Shredded Carrots
Sift the powdered sugar and vanilla; add the cream cheese.
Beat until smooth and creamy.
Frost the cakes layers one by one and stack them over each other.
Cover the entire cake with a thin layer of frosting (crumb coat).
Using a Wilton plain #12 tip, pipe a vertical line of dots along the side of the cake.
Use a small spatula to press down on the center of each dot and drag to the right. Make another line of dots, just overlapping the previous dots and repeat the process until you have the whole cake covered.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- 2 cups granulated sugar
- 3 cups carrots, thinly shredded
- 4 eggs at room temperature, lightly whisked with a fork,
- 1 cup oil
- 1 cup coarsely ground walnuts - optional
- 1 pack (225 grams) Philadelphia cream cheese, room temperature
- 1 cup icing sugar, sifted
- ½ teaspoon vanilla
- Preheat oven to 175 degrees C (350 degrees F). Grease and flour three 8-inch round cake pans.(if you don't have three cake pans, you can bake the cakes in three batches).
- In a large bowl, sift the flour, baking soda, baking powder, salt and cinnamon. Add the sugar.
- Add the shredded carrots.
- Add the lightly whisked eggs and oil.
- Beat the mixture for 3 - 4 minutes until all the ingredients are completely combined.
- Add the walnuts and mix with a rubber spatula.
- Divide the batter equally between the previously prepared cake pans and bake in preheated oven for 30 minutes.
- Rotate pans in the oven.
- Reduce the heat to 162 degrees C (325 degrees F) and bake for a further 10 minutes.
- Remove cakes from the oven and let them cool for 20 minutes. Carefully remove them from the pan onto a wire rack and cool completely.
- In a large bowl, combine the sifted icing sugar, cream cheese and vanilla.
- With an handheld mixer (or standup mixer) beat the cream cheese mixture until smooth.
- (To make sure that all lumps have been smoothened, you can use a stick blender).
- This amount of cream cheese is enough to cover the cake, however, if you want to cover it as I have, you need to triple the cream cheese ingredients).