Super MOIST Carrot Cake with Cream Cheese Frosting | Baked Favourites

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is often cheaper.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

Preheat oven to 350°F (175°C).

Brush a thin layer of melted butter on the sides of three 8-inch cake pans, then sprinkle flour on the butter to coat.

Place a parchment paper round at the base of each cake pan and dust off excess flour.

Sift together 2.5 cups cake flour, 1 tablespoon baking powder, 1 tablespoon baking soda, 1 tablespoon ground cinnamon, 1 teaspoon freshly grated nutmeg, and 0.5 teaspoon salt in a bowl.

Add 0.5 cup finely chopped toasted walnuts to the dry ingredients and whisk to coat the walnuts with flour.

Grate 2.5 cups of carrots using a medium grater and set aside.

Puree 1 cup of freshly cut oranges (using skin on) in a chopper, measuring out after pureeing.

Mix 0.25 cup orange marmalade with the pureed oranges.

In a stand mixer, add 5 large eggs and 2.5 cups dark brown sugar, then mix on high for about 2 minutes until combined.

Add the orange puree to the egg and sugar mixture and whisk on high for another 5 minutes.

Slowly add 1.5 cups of vegetable oil and 1 tablespoon vanilla extract to the mixture, mixing on low.

Gradually spoon in the dry ingredients, scraping down the sides of the bowl as needed.

Fold in the grated carrot into the batter.

Divide the batter into three portions, weighing each to approximately 620 grams, and pour into prepared pans.

Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.

Let the cakes cool completely before unmolding them.

For the frosting, mix 250 grams of room temperature unsalted butter and 450 grams of cream cheese on medium speed until smooth.

Add 1 teaspoon of lemon zest and mix well.

Gradually add 900 grams of icing sugar, mixing gently to avoid thinning the frosting.

Assemble the cake by placing the first layer on a 10-inch cake base, spreading frosting on top.

Pipe frosting on the first layer and smooth it out with an offset spatula.

Place the second layer on top, face side down, and repeat with frosting.

Add the third layer, again face side down, and frost the top and sides of the cake.

Decorate with swirls of frosting and walnut halves or chopped walnut bits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens