Here is the best carrot layer cake, with a twist on the recipe for the Yotam Ottolenghi carrot cake. It is beautifully moist, filled with healthy carrots, walnuts, warm spices, and a delicious cream cheese frosting.
For a cake batter:
For a cream cheese frosting:
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Preheat oven to 340°F (170°C). Grease and layer the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.
To make a cake batter, sift dry ingredients: flour, baking powder, baking soda, and spices in a large bowl and set aside.
Whisk the whole egg with one egg yolk in a separate small bowl. Place sunflower oil and granulated sugar in the bowl of a stand mixer or a mixing bowl using an electric mixer. Beat for one minute at medium speed.
Decrease the speed and add beaten eggs. Add chopped walnuts, desiccated coconut, grated carrots, sifted dry ingredients, and mix just to combine.
Using an electric mixer, beat egg whites with salt until firm. Carefully add the whites to the main preparation in three additions and mix them with a rubber spatula.
Pour the cake batter into the prepared pan and bake for about 1 hour. Check the cake's doneness with a toothpick or a cake tester: the cake is ready if it comes out dry. Take the cake out of the oven and let it cool.
To make a cream cheese frosting, place room-temperature cream cheese in a bowl and beat with an electric mixer. Whisk softened butter, icing (powdered) sugar, and honey in a separate bowl. Add this mixture to the cream cheese and whisk again.
To assemble the cake, remove the cooled cake from the pan and cut it horizontally with a serrated knife or a cake leveler. Place the first cake layer on a cake board or a serving plate. Spread half of the cream cheese frosting.
Place the second cake layer, and cover the remaining cream cheese frosting, making waves on top. Sprinkle with the remaining chopped walnuts.
Keywords: Ottolenghi carrot cake