Ottolenghi Carrot Cake
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.
- Total Time: 2 hours
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: British
Ingredients
For a cake batter:
- 1 cup + 4 1/2 tablespoons (160 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2/3 cup +3 1/2 tablespoons ( 200 g) sunflower oil
- 1 cup + 3 tablespoons (270 g) granulated sugar
- 1.7 oz (50 g) raw walnuts
- 1.7 oz (50 g) shredded coconut
- 4.7 oz (135 g) carrots
- 2 egg whites, room temperature
- 1 pinch of salt
For a cream cheese frosting:
- 12.3 oz (350 g) cream cheese, room temperature
- 5 oz (140 g) unsalted butter, softened
- 1/2 cup + 1 tablespoon (70 g) powdered (icing) sugar
- 2 1/2 tablespoons (50 g) liquid honey
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
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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.
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To make a cake batter, sift dry ingredients: flour, baking powder, baking soda, and spices in a large bowl and set aside.
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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.
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Decrease the speed and add beaten eggs. Add chopped walnuts, desiccated coconut, grated carrots, sifted dry ingredients, and mix just to combine.
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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.
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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.
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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.
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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.
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Place the second cake layer, and cover the remaining cream cheese frosting, making waves on top. Sprinkle with the remaining chopped walnuts.
Notes
- Use this simple cake pan calculator to recalculate the ingredients for a different pan size.
- Cover the top of the cake with foil if it starts getting dark during baking.
- Make sure the cream cheese (not cream cheese spread) is at room temperature.
- Make-ahead option: Bake the cake one day in advance, wrap it in plastic film, and refrigerate. The next day, assemble the cake and let it chill for 2 to 3 hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 551
- Sugar: 29.9 g
- Sodium: 172 mg
- Fat: 41.3 g
- Saturated Fat: 15.6 g
- Carbohydrates: 42.5 g
- Fiber: 1.5 g
- Protein: 5.8 g
- Cholesterol: 90 mg