My first time making carrot cake completely from scratch. Thanks to Caroline(NL) for the recipe, which is originally from The Cookbook by Yotam Ottolenghi.
It’s best to measure, weigh, grate and chop everything before baking.
- Ingredients for the cake:
- 160gr flour
- 1/2 ts baking powder
- 1/2 ts baking soda
- 1 ts “speculaaskruiden” or 1 ts cinnamon and 1/4 ts ground cloves
- 1 large egg
- 1 egg yolk (keep the egg white!)
- 200gr sunflower oil (weight not volume!)
- 270gr fine sugar
- 60gr walnuts roughly chopped
- 60gr dessicated coconut
- 135gr grated carrots
- 2 egg whites
- Pinch of salt
I used “speculaaskruiden” instead of the cinnamon and ground cloves used in the original recipe. Speculaaskruiden are usually a mixture of cinnamon, nutmeg, ground cloves, ground ginger, cardamom and white pepper.
Caroline uses coarsely grated carrots, I used finely grated with the Microplane.
- Ingredients for the icing:
- 175gr cream cheese
- 70gr soft butter at room temperature
- 35gr powdered sugar
- 25gr honey
- 30gr walnuts chopped and lightly roasted
Preheat the oven on 170C/340F. Grease a cake tin of 20cm/8″ and cover with baking parchment.
Mix flour, baking powder, baking soda and spices.
Whisk the egg and egg yolk in a separate bowl.
Mix sunflower oil and sugar for about a minuted with a hand mixer and slowly pour in the egg mixture. You’ll eventually have a mixture similar to mayonaise. Add the walnuts, coconut and carrots and then the flour mixture. Stir to incorporate, but not for too long.
In a clean bowl, whisk the egg whites and salt to firm peaks. Carefully fold the egg whites into the carrot mixture. You can add them a third at a time.
Pour the mixture in the cake tin and bake for about 60 minutes. It’s done when a skewer comes out clean. Cover with tin foil if the cake becomes to dark and needs some more baking.
Remove from the tin when completely cooled and carefully remove the baking parchment.
Whisk cream cheese, add soft butter, powdered sugar and honey. Whisk until smooth and fluffy, this works best with a hand mixer. Spread the icing on the completely cooled cake and sprinkle with the lightly roasted walnuts.
I had a bit too much icing. You could cover the sides or cut the carrot cake horizontally to put some icing in between.
I love this carrot cake! Even though the cake tin is relatively small, this cake serves at least 8 people. A very filling cake, but somehow not too heavy. The oil helps the cake from drying out and keeps it moist. Most definitely will be making this again!