Moist and Aromatic Cinnamon Carrot Cake with Cream Cheese Frosting
YouTube ‘DahSo’ Recipe: Fragrant Cinnamon Carrot Cake with Smooth Cream Cheese Frosting
Experience pure bliss with this homemade carrot cake recipe, a delightful fusion of aromatic cinnamon and sweet carrots that melts in your mouth. Enhanced with a rich and creamy cream cheese frosting, this recipe, inspired by YouTube channel ‘DahSo’, brings cafe-quality desserts right to your kitchen.
Carrot Cake Batter
- All-purpose flour 160g
- Baking powder 4g
- Cinnamon powder 5g
- Brown sugar 120g
- Eggs 3 large
- Carrots 200g (finely grated)
- Walnuts 40g (chopped)
- Pecans 40g (chopped)
- Vegetable oil 90g (such as canola or grapeseed oil)
Cream Cheese Frosting
- Cream cheese 200g (softened at room temperature)
- Butter 80g (unsalted, softened at room temperature)
- Powdered sugar 100g (sifted)
- Cream cheese 200g (softened at room temperature)
- Butter 80g (unsalted, softened at room temperature)
- Powdered sugar 100g (sifted)
Cooking Instructions
Step 1
Begin by preparing the star ingredient: the carrots. Wash them thoroughly, then use the finest grater to shred them as thinly as possible. This ensures the carrots integrate seamlessly into the batter, contributing moisture and texture without becoming clumpy.
Step 2
Next, prepare the nuts for added richness and crunch. Roughly chop the walnuts and pecans into bite-sized pieces (about 1cm). Lightly toasting them in a pan before chopping can enhance their flavor and remove excess moisture; ensure they cool completely before use.
Step 3
In a large mixing bowl, crack the 3 eggs. Add the 120g of brown sugar. Using a whisk or an electric mixer, beat the eggs and sugar together until the mixture is smooth, well combined, and has lightened to a pale ivory color. This should take about 3-5 minutes.
Step 4
In a separate bowl, combine the 160g of all-purpose flour, 4g of baking powder, and 5g of cinnamon powder. Sift these dry ingredients together 2-3 times. Sifting aerates the flour and helps prevent lumps, leading to a lighter cake texture. Add the sifted dry ingredients to the egg and sugar mixture. Using a spatula, gently fold everything together until just combined; avoid overmixing, as this can result in a dense cake.
Step 5
Now, incorporate the oil. Take about one-third of the batter and mix it thoroughly with the 90g of vegetable oil in a small bowl. This pre-mixing step helps the oil blend more evenly into the main batter. Pour this oil-batter mixture back into the large bowl with the rest of the batter and gently fold until fully incorporated and smooth.
Step 6
Add all the finely grated carrots (200g) to the batter. Use your spatula to gently fold them in, ensuring they are evenly distributed throughout the mixture. The carrots will provide essential moisture to the cake.
Step 7
Once the carrots are somewhat incorporated, add the cooled chopped nuts (walnuts and pecans, 80g total). Fold them gently into the batter, making sure they are evenly dispersed.
Step 8
Pour the prepared batter into a greased and floured square baking pan (approximately 20cm x 20cm or 8×8 inches). Smooth the top of the batter with your spatula and gently tap the pan on the counter a few times to release any large air bubbles. Bake in a preheated oven at 180°C (350°F) for about 30-35 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely in the pan before attempting to remove it.
Step 9
While the cake cools, prepare the cream cheese frosting. In a mixing bowl, combine the 200g of softened cream cheese and 80g of softened unsalted butter. Use an electric mixer or a whisk to beat them together until smooth and creamy, ensuring there are no lumps.
Step 10
Add the 100g of sifted powdered sugar to the cream cheese mixture. Start mixing on low speed to prevent the sugar from flying everywhere, then gradually increase the speed and whip until the frosting is smooth, light, and glossy. Be careful not to overmix, as this can make the frosting too thin.
Step 11
Once the cake has cooled completely, spread the cream cheese frosting generously over the top. Use an offset spatula or a knife to create an even layer, covering the entire surface of the cake. A thicker layer of frosting will provide an even richer flavor.
Step 12
Now it’s time to serve! Carefully slice the frosted cake in half horizontally to create two layers. Stack these layers to form a taller cake. Then, cut the cake into your desired serving sizes (e.g., 9 or 12 pieces). The layered presentation makes it visually appealing.
Step 13
Pro Tip: The aromatic notes of rosemary pair wonderfully with carrot cake! If you have fresh rosemary, consider adding a tiny sprig as a garnish for an extra touch of elegance and a hint of complementary flavor. Even without it, this carrot cake is delicious on its own!
