Carrot Cake

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Carrot Cake (Carrot Cake)
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Carrot Cake (Carrot Cake)

Recipe by Elena Fenoll
0.0 from 0 votes
Course: DessertCuisine: AmericanaDifficulty: Media
Persons

4

rations
Preparation time

35

minutes
Cooking time

25

minutes
Calories

671

kcal/ration
Resting time

3

minutes
Freezing time

30

minutes
Total time

1

hour 

33

minutes

Carrot cake is a sweet dessert made with carrots, cream, nuts and spices, although this varies from recipe to recipe. Our carrot cake is all-inclusive. It contains less flour than other cakes and more nuts rich in calcium, fiber and healthy fats and beneficial for the organism.
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Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • For the cake:

  • 5 egg yolks

  • 100 g sugar

  • 1 pinch of salt

  • 1 c.c. teaspoon ground cinnamon

  • 1 c.c. teaspoon ground cloves

  • 20 ml Kirsch liqueur

  • 70 g ground almonds

  • 70 g ground pistachios

  • 140 g finely chopped carrot

  • 45 g sifted wheat flour

  • 1 c.c. teaspoon dry yeast for baking

  • 3 egg whites

  • 50 g sugar

  • For the syrup:

  • 150 g sugar

  • 50 g water

  • 20 ml Kirsch liqueur

  • For the Cream Cheese:

  • 400 g cream cheese

  • 130 g powdered sugar

  • 100 g unsalted butter

Pasos

  • Sponge cake:
  • Butter the base and sides of the pan and set aside.
  • Preheat oven to 190 °C, with fan and heat up and down.
  • Beat the egg yolks, 100 g of sugar, cinnamon, cloves and liqueur in a deep bowl until a frothy mass is obtained.
  • Stir in almonds, pistachios, carrots, flour and baking powder; mix well.
  • In another bowl, beat egg whites until stiff peaks, while gradually adding 50g of sugar.
  • Fold the egg yolk mixture into the meringue with wrapping motions, so that it does not run down.
  • Pour into the pan and bake for 25 minutes or until a toothpick comes out clean. After 20 minutes, prick the cake with a long thin toothpick and if it comes out clean it is done, if not, leave it in the oven longer.
  • Cool 30 minutes before unmolding and set aside.
  • Syrup:
  • While the cake is cooling, prepare the syrup. In a saucepan add all the ingredients except the liqueur. Heat over high heat until it begins to boil and stir all the time with a wooden spoon. When it comes to a boil, let it boil for 2 minutes and remove from heat.
  • Let it stand for 3 minutes and add the liqueur. Reserve in the refrigerator until chilled.
  • Cream Cheese:
  • Mix cream cheese, powdered sugar and butter until smooth; refrigerate 30 minutes.
  • Assembly:
  • Cut the sponge cake in two parts with the help of a lyre. It is important that you decide how thick you want each of these parts to be so that they are equal.
  • On the serving plate, spread a dollop of cream cheese in the center and then place the first cake base on top. Drizzle the syrup all over the cake.
  • Then add a generous layer of the cream on top, so that no gaps are left uncovered. A trick I usually do so that both parts have the same amount of cream is to divide it into two equal parts before placing them on the sponge cakes and, very important: if the sponge cake is not straight, you can put it straight with the cream. You only have to add a larger amount of cream layer in that part that needs it the most.
  • Drizzle the middle layer of sponge cake with syrup, flip it over and place it on top of the cream base. Spray again on the remaining top layer. Repeat the process with the cream. Sprinkle the last layer of sponge cake on the bottom, cover and smear cream on the top as shown in the photo. You can add almond crocanti on top or anything sweet you like. Reserve in the refrigerator overnight.

Notas

  • According to your preference for sweetness, adjust the amount of powdered sugar in the cream. Remember that the cake already has its own sweetness.
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  • When assembling the cake, make sure the layers are even for a cleaner presentation and cut. If the top of the cake is bumpy, you can level it with a serrated knife before assembling.
  • Do not hesitate to decorate your carrot cake in a unique way. You can use chopped nuts, grated carrots or grated coconut to give it your personal touch.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 179g
  • Total number of serves: 8
  • Calories: 671kcal
  • Fat: 64.04g
  • Saturated Fat: 26.69g
  • Cholesterol: 139.44mg
  • Sodium: 114.68mg
  • Potassium: 353mg
  • Carbohydrates: 73.92g
  • Fiber: 2.46g
  • Sugar: 53.75g
  • Protein: 49.39g
  • Vitamin A: 1441IU
  • Vitamin C: 1.03mg
  • Calcium: 83.13mg
  • Iron: 0.69mg
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Key points of the recipe

  1. Mix dry and wet ingredients properly: Gently incorporate the dry ingredients (almonds, pistachios, flour and baking powder) into the frothy egg yolk mixture, making wrapping movements to avoid losing the incorporated air and achieve a fluffy texture in the cake.
  2. Preparation of the syrup: It is crucial to boil the sugar and water for 2 minutes and let it stand before adding the Kirsch liqueur. This ensures the proper consistency and flavor of the syrup so that, when soaked, the cake acquires the desired moisture and flavor without being too wet or dry.
  3. Resting the cake: For a better tasting, this cake should be consumed the day after its preparation. This allows the flavors to blend properly and the texture to reach the optimum point, resulting in a richer and more harmonious dessert in flavor.

Pairing with wine

For a Carrot Cake, a dessert characterized by its moderate sweetness, spices such as cinnamon and cloves, and the richness of the cream cheese, a pairing with wines that complement these flavors without overwhelming the palate is suggested. There are several ideal options:

A Tawny Port Wine of medium aging (10-20 years) would be an excellent choice. Tawny Port wines are characterized by a balanced sweetness, notes of dried fruits, and a complexity that is accentuated by aging. The richness of the Carrot Cake finds a perfect balance with the medium to full-bodied structure of the Tawny, and its nutty and spicy notes can complement the earthy and spicy flavors of the cake.

A sweet wine made from Muscat grapes, especially those from regions such as Setúbal in Portugal or some more delicate Moscatel d’Asti in Italy, can be a lighter but equally satisfying choice. These wines offer a fresh, floral sweetness that can enhance the carrot and spice flavors without competing with the cream cheese. I would opt for a medium-bodied one so as not to overpower the texture of the cake.

For a more extravagant option, Ice Wines or ice wines from regions such as Canada or Germany, made from grapes naturally frozen on the vine, have a vibrant acidity that counterbalances their rich sweetness. These can provide an interesting counterpoint to the tart’s density and enhance its spice profile. Because of its intense concentration and sweetness, a medium-bodied Ice Wine would be ideal; its richness will not overshadow the cake, but will complement its creaminess.

It would be wise to avoid full-bodied dry red wines or very acidic white wines, as they may clash with the sweetness and spice of the carrot cake. Also, wines with marked tannins could create an unpleasant contrast with the creamy texture of the cheese.

In all cases, the key is to look for a wine that has a comparable or slightly higher sweetness than the dessert so that neither loses its presence on the palate. The selection should try to harmonize with the spicy flavors and the rich, moist texture of the cake, as well as complement the creaminess of the cheese frosting.

Beer pairing

To pair with Carrot Cake, I would suggest a Belgian Dubbel beer or a Porter beer with hints of vanilla or chocolate. I would avoid very bitter beers such as IPAs, as they could compete with and overpower the spicy and sweet flavors of the cake, rather than complement them.

Belgian Dubbel beer: This style of beer has a natural sweetness and dried fruit notes that can enhance the flavors of spices such as cinnamon and cloves in the cake. In addition, its medium body and balance of sweetness and toasty notes complement the richness of the cream cheese and the texture of the sponge cake.

2. Porter with vanilla or chocolate notes: The richness of a Porter, especially those with additions such as vanilla or cocoa, can harmonize very well with the flavor profile of the cake. The moderate sweetness and body of the beer complements the sugar and creamy texture of the frosting, while hints of vanilla or cocoa can enhance the sweet and spicy flavors of the cake.

Avoid pairings with IPAs or very bitter beers: Although these are popular styles, beers with a pronounced bitterness and a very dominant hop profile can overpower the delicate, spicy flavors of carrot cake, creating an unpleasant contrast on the palate.

In conclusion, to enjoy a Carrot Cake to the fullest, look for beers that complement and enhance its sweet and spicy flavors, avoiding those with a high degree of bitterness that could unbalance the pairing.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs, Nuts

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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