Carrot Cake with Cream Cheese Frosting is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!
Baked in a square pan and cut into 2 pieces, the sheet is thick and contains a lot of carrots, so it is moist.
I decorated the top with cream in the shape of a carrot, and it looks like a carrot field.
It is not a heavy cake, but a soft and light cake, so you can eat it without any burden.
I put coconut powder on the side, and it goes well with carrot cake and adds texture.
Enjoy watching~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Carrot Cake with Cream Cheese Frosting
Ingredients
- 230g Carrot
- 3 Whole eggs
- 180g Brown sugar
- 3g Vanilla extract
- 160g Vegetable oil
- 4g Cinnamon powder
- 200g Cake flour
- 6g Baking powder
- 3g Baking soda
- 50g Almond powder
- 40g Roasted pecan
- 180g Heavy cream
- 60g Powdered sugar
- 340g Cream cheese
- 6g Lemon juice
Instructions
- Prepare the carrot by slicing it with a cleaver, then add brown sugar and vanilla extract to the egg and whip until it turns white.
- Add vegetable oil and cinnamon powder and whip, then sieve soft flour, almond powder, baking powder, and baking soda and mix well.
- Add carrots and minced roasted pecans, mix evenly, pour into an oven pan, flatten, and bake in an oven at 170 degrees for 35 minutes.
- Prepare the cooled cake sheet by cutting it in half. Add sugar powder to cold whipped cream and whip, then add cold cream cheese and whip at low speed.
- Add lemon juice and whip a little more to make the cream, apply it on the cake sheet, put the cake sheet on top, and apply the cream on the top and thinly on the side.
- Sprinkle coconut powder on the side, decorate carrots with orange and green cream, and sprinkle with cinnamon powder.
Notes
Mold size : 37.5cm x 25.4cm
Did You Make This Recipe?
Recipe video
Thank you for watching~♥
Enjoy
🇰🇷🇰🇷 See the recipe in Korean 🇰🇷🇰🇷