American-Style Carrot Cake
How do you make American-style carrot cake?
Beat eggs with sugar and add oil, cinnamon, and vanilla. Fold in grated carrots and chopped walnuts. Add flour, baking powder, and baking soda; mix without overbeating. Bake at 170°C for 30-35 minutes. Once cool, decorate with a whipped cream made from cream cheese, powdered sugar, and vanilla.
This cake brings back wonderful memories for me, because it is my sister’s favorite and mine too. Every time we get together, I make it for her, and I love seeing her satisfied face as she enjoys this delicacy.
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Servings: For one tall 20 cm pan or two shallow pans. I used two heart-shaped pans measuring 26×25.5x4 cm
Ingredients
- 300 g type 00 all-purpose flour
- 300 g peeled carrots
- 150 g whole cane sugar
- 250 ml sunflower oil
- 4 eggs
- 100 g walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla powder
- 1 packet baking powder (16 g)
- Pinch of baking soda
- Pinch of salt
- 700 g spreadable cream cheese (Philadelphia-style)
- 200 g powdered sugar
- ¼ teaspoon vanilla powder
Instructions
Using a food processor or hand mixer, beat the eggs with the sugar until you get a foamy mixture and all the sugar has dissolved. Gradually pour in the oil and mix.
Add the spices: cinnamon, ginger, and vanilla, then beat.
Grate the carrots using the coarse side of the grater.
Add them to the bowl and beat.
Chop the walnuts with a knife, not too finely.
Add them to the mixture.
Gradually add the sifted flour together with the baking powder and baking soda.
Stir well from bottom to top, just until everything is well combined, but not too much.
Preheat the oven to 170°C (340°F). Finally, add the pinch of salt and stir well for a few seconds.
Grease the pans; I used the two heart-shaped ones. Pour the mixture into each pan.
Bake in the hot oven for 30-35 minutes. Before removing from the oven, do the toothpick test; this is a moist cake. Remove and let rest for 10 minutes.
Unmold and let cool completely.
While they cool, place the cream cheese, powdered sugar, and vanilla powder in a bowl.
Beat until a cream forms, then let it rest in the refrigerator for at least 30 minutes.
Place the cream mixture in a piping bag, spread it over the first cake, place the second one on top, and decorate.
Enjoy our delicious cake at a special celebration or simply whenever we want to pamper someone.
Enjoy your meal!
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- 300 g type 00 all-purpose flour
- 300 g peeled carrots
- 150 g whole cane sugar
- 250 ml sunflower oil
- 4 eggs
- 100 g walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla powder
- 1 packet baking powder (16 g)
- Pinch of baking soda
- Pinch of salt
- 700 g spreadable cream cheese (Philadelphia-style)
- 200 g powdered sugar
- ¼ teaspoon vanilla powder