Carrot Cake by Yotam Ottolenghi: Ultimate Easy Recipe

Last Updated on June 20, 2019 by Irina | Baking Like a Chef

Carrot Cake by Yotam Ottolenghi is an ultimate carrot dessert. If you look for a simple Carrot cake recipe, do not look any further. This beautifully moist cake is the best Carrot cake ever!

Well, I do not like Carrot cakes. It is a nice beginning of the post, is not it? Well, this is the truth. I was looking for the right recipe of a Carrot cake for the last three to four years. I almost gave up on this kind of cake! However, once I baked and tasted the Carrot cake by Yotam Ottolenghi, my first thought was “It is an OMG cake!” It is fruit free, not over spiced, not over sweeten and extremely moist! So, if you have already given up with the Carrot cake, you should try this one as a last resort. You will love it! Trust me!

WHAT IS CARROT CAKE?

Carrot cake is a moist cake filled with grated carrots. Food historians discovered that the first recipe of the Carrot cake was published in 1827. The cake became popular in Great Britain because of rationing during the Second World War. In 1941, British scientists invented a special radar system to use at night. Consequently, British government started a campaign to increase the consumption of the gorgeous orange root since it could improve night vision. It is considered that the Carrot cake was born at that time. The cake came to the States during the 1960’ and became one of the most popular American classic desserts.

WHEN IS NATIONAL CARROT CAKE DAY?

Have you heard about the National Carrot cake day? This holiday is celebrated annually on February 3^rd in the United States. It is a great chance to make a Carrot cake or experiment with the cake batter, making Carrot cake muffins or cupcakes. I will tell you even more! Carrot lovers all around the world celebrate the International Carrot Day annually on April 4^th! This is the second chance to serve the table with the Carrot cake.  

WHAT CARROT GOOD FOR?

Carrots are rich in vitamins, minerals, fiber and antioxidants. Since carrots contain a great amount of antioxidants that reduce free radicals in the body, the orange root may lower a risk of cancer. Patients with diabetes may benefit from eating carrots since antioxidants with phytochemicals play a significant role in blood sugar regulation. Vitamin C of carrots helps boost the immune system during the flu season.

WHAT FROSTING GOES ON CARROT CAKE?

Cream cheese frosting is the traditional frosting used for a Carrot cake. If you look for Carrot cake frosting alternatives, simply make whipped cream frosting: just whisk whipping cream with one tablespoon of icing sugar and spread it on top of the Carrot cake. Another non-cream cheese frosting substitute is vanilla buttercream. If you want to go for a glaze, rather than a think frosting, just make a lemon glaze by mixing 150 g of icing sugar with 2 to 3 tablespoons of lemon juice. The Carrot cake is sweet enough by itself; so, the lemon note will perfectly fit the cake.

HOW TO MAKE CARROT CAKE FROM SCRATCH?

For the cake:

• 160 g flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 large egg
• 1 egg yolk
• 200 g sunflower oil
• 270 g caster sugar
• 50 g walnuts
• 50 g desiccated coconut
• 135 g carrot
• 2 egg whites
• 1 pinch of salt

For the cream cheese frosting:

• 175 g cream cheese
• 70 g unsalted butter
• 35 g icing sugar
• 25 g honey
• 30 g walnuts

Instructions:

Heat the oven to 338 degrees F/170°C.

To make the cake, sift the dry ingredients: the flour, baking powder, bicarbonate of soda and spices. In a separate small bowl, whisk the whole egg with one egg yolk. Place the the sunflower oil and caster sugar in a bowl of the stand mixer and mix well for about one minute, using a medium speed.

Then decrease the speed and add the beaten eggs. Add the chopped walnuts, desiccated coconut, grated carrot and then the sifted flour/spices mixture. Slightly mix.

In a separate bowl, beat the egg whites with salt until firm.

Carefully add this mixture to the main preparation in three times.

Pour the dough into a 20 cm springform cake tin greased and then layered with the parchment paper on the bottom and sides.

Bake the Carrot cake for about 1 hour. Check the readiness of the cake with a tester-skewer: if it comes out dry, the cake is ready. Take the cake out of the oven and let it cool. Then remove it from the mold.

To make the cream cheese frosting, place the cream cheese at room temperature in a bowl of the stand or electric mixer and beat. In a separate bowl, whisk the softened butter, icing sugar and honey. Add the butter/sugar/honey mixture to the cream cheese and mix again.

Cover the Carrot cake with the frosting, folding waves on top. Sprinkle with chopped and roasted walnuts.

Tips:

• To roast walnuts, place them on a baking sheet and roast them in the oven heated to 300 F/150 C for 15 minutes.

MORE RECIPES BY YOTAM OTTOLENGHI YOU’LL LOVE

• Apple and Olive Oil Cake with Maple Icing 
• Cinnamon Pavlova with Figs
• Louise Cake with Plum 

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The recipe is taken from https://ottolenghi.co.uk/. It is re-written by me, but the authorship of the recipe belongs to Yotam Ottolenghi. All posted pictures are mine.

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