Layered Carrot Cake Recipe
Course: CakeDifficulty: HardCalories per serving
380
kcalThe first documented carrot cake recipe was published in an 1892 cookbook from Switzerland where carrot cake is regarded as a favorite birthday centerpiece. However, carrots were used as a cake ingredient as early as the Middle Ages, mainly because carrots added sweetness when sugar was not an easy commodity to come by.
In Swiss German recipes, the carrot cake is called Rübelitorte, and it is customarily decorated with icing sugar. Bakers from the United States have added their own touch by using cream cheese to frost their cakes. Apart from shredded or grated carrots, a good number of carrot cakes will include raisins, nuts, cinnamon, and a splash of kirsch.
As desserts go, carrot cake offers many benefits that other sweet creations do not. Carrots, the distinguishing ingredient of this product, are loaded with Vitamin A, which is good for the skin, hair, and nails. Furthermore, this vitamin is known to help improve eyesight. When a baker adds walnuts, apples, or pineapples to carrot cake batter, those who eat it also get manganese, vitamin C, and fiber with their dessert.
A layered carrot cake recipe can be as simple or as rich and elaborate as you like. However, even when your carrot cake is merely covered in icing sugar and sprinkled with ground walnuts, a generous slice of it is a welcome treat.
In Swiss German recipes, the carrot cake is called Rübelitorte, and it is customarily decorated with icing sugar. Bakers from the United States have added their own touch by using cream cheese to frost their cakes. Apart from shredded or grated carrots, a good number of carrot cakes will include raisins, nuts, cinnamon, and a splash of kirsch.
As desserts go, carrot cake offers many benefits that other sweet creations do not. Carrots, the distinguishing ingredient of this product, are loaded with Vitamin A, which is good for the skin, hair, and nails. Furthermore, this vitamin is known to help improve eyesight. When a baker adds walnuts, apples, or pineapples to carrot cake batter, those who eat it also get manganese, vitamin C, and fiber with their dessert.
A layered carrot cake recipe can be as simple or as rich and elaborate as you like. However, even when your carrot cake is merely covered in icing sugar and sprinkled with ground walnuts, a generous slice of it is a welcome treat.
Ingredients
- Ingredients for the batter
1 cup (200 g) light brown sugar, gently packed
180 g (6 oz) vegetable oil
2 large eggs
1 cups (200 g) all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (200 g) chopped fresh carrots
2/3 cup finely chopped walnuts
1/2 cup raisins, soaked for an hour in water
1/2 teaspoon vanilla
- Ingredients for the frosting
1 cup (200 g) Condensed milk
1,2 cups (250 g) Philadelphia cheese
2,5 cups (500 g) Mascarpone
1 tablespoon vanilla extract
Powdered sugar (if you like something sweeter)
Directions
- Grease three 9-inch layer pans set aside and preheat oven to 180 C° (350 F). Grate the carrots on a fine grater.
- Mix eggs with sugar for 3 minutes, then add 150 ml (5 oz) of oil and mix it again until combined.
- Add flour to the mixture, and mix with a mixer at low speed.
- Add cinnamon, vanilla, ginger, and nutmeg, and mix well.
- Add carrots, walnuts, raisins, and mix everything
- Bake for one hour, readiness can be checked by piercing the cake in the center with a toothpick, if it is dry, then the cake is ready. Carefully passing the knife along the edge of the mold, remove the cake, wrap it in cling film and leave it to cool for at least 6 hours, and preferably overnight, so it will turn out moist and will not crumble when cut
- Cream
- Mix mascarpone, Philadelphia Cheese, and condensed milk with a mixer for 5 minutes, put the cream in the refrigerator for half an hour
- Remove the cling film and then cut the cake into 3 equal layers, spread each layer with cream
- Decorate the cake as you want
