Carrot Cake
For the full experience, make this recipe with the Drop Recipes app.
recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
-
- Total Time
- 1hr 4mins
-
- Serves
- 12
-
- Calories
- 317
This carrot cake tastes best after it is frosted, covered, and chilled in the refrigerator overnight or for 24 hours. It even tastes great cold. Oh yes, cold carrot cake is a religious experience- the juxtaposition in the temperature and flavor of the cake is simply extraordinary. Once again, I am utilizing Whole Wheat Pastry Flour and Natural Cane Sugar in the recipe, it gives the cake a quality and taste that I love, but I have easily used All-Purpose Flour and granulated sugar (or a combination of granulated sugar and light brown sugar) to make this recipe - and both versions taste great. The recipe calls for sunflower oil, but you can easily use any neutral tasting oil. The frosting is enough for the tops of two 8×4-inch loaf cakes. It may not be enough for a two-layer 8-inch cake, so doubling the icing recipe maybe necessary. Additionally, the frosting recipe is very flexible. If you want more of a citrusy frosting going on, simply leave out the butter, add in two teaspoons of orange juice and some orange zest (I wouldn’t use too much, but if you want something with a lot of punch, use as much as you’d like).
Inspired by: http://www.sophisticatedgourmet.com/2011/01/carrot-cake-recipe/recipe updated Feb 22, 2022
Ingredients
-
- Whole wheat flour
- 130 g
-
- Baking powder
- 1 teaspoon
-
- Baking soda
- 1 teaspoon
-
- Ground cinnamon
- 1 teaspoon
-
- Orange
- 1
-
- Sea salt
- 1 pinch
-
- Carrot
- 200 g
-
- Unsweetened shredded coconut
- 55 g
-
- Pecan pieces
- 30 g
-
- Walnuts
- 1 g
-
- Dried cranberries
- 2 tablespoons
-
- Sunflower oil
- 60 ml
-
- Cane sugar
- 205 g
-
- Whole milk yogurt
- 60 g
-
- Egg
- 2
-
- Powdered sugar
- 120 g
-
- Butter
- 2 ½ tablespoons
-
- Cream cheese
- 225 g
Tools
-
Oven
-
Parchment paper
-
Wooden spoon
-
Plastic wrap
-
Medium bowl
-
Large mixing bowl
-
-
Loaf pan - 8 x 4 x 2.5"
-
Step preview
- Pre-heat oven - 175°C
- Line 2 clean loaf pans with parchment paper
- Add whole wheat flour, baking powder, baking soda, ground cinnamon, orange and sea salt to a clean medium bowl
- Whisk together
- Add carrot
- Mix in unsweetened shredded coconut, pecan pieces, walnuts and dried cranberries to the vegetables
- Add sunflower oil to a clean large mixing bowl
- Mix in cane sugar
- Whisk in whole milk yogurt to the batter
- Stir until smooth
- Add egg to the batter one by one and continue mixing
- Transfer dry ingredients to batter
- Stir until well combined
- Fold vegetables into batter gently until completely mixed
- Transfer batter to 2 loaf pans
- Bake until skewer tests clean - 35 min, 175°C
- Let cool
- Add powdered sugar, butter and cream cheese to a clean medium bowl
- Beat until smooth
- Frost generously until covered
- Wrap with plastic wrap
- Refrigerate in fridge - approx 24 hr