Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting (Makes one 8-inch cake) FOR THE CAKE Ingredients -95g carrot, washed, peeled, chopped into chunks -95g apple, washed, peeled, cored, chopped into chunks -4 room-temp. eggs -190g white granulated sugar -1/4 tsp. of salt -170ml vegetable oil -170g all-purpose flour -1 1/4 tsp. baking powder - 1 3/4 tsp. cinnamon powder -40g chopped walnuts -40g dried cranberries Steps 1. In a food processor, grind the carrot and apple until the mixture contains little flecks of apple and carrot pieces. 2. Sift together flour, baking powder, and cinnamon powder. 3. Line an 8-inch springform pan with parchment paper. 4. Sift together flour, baking powder, and cinnamon powder. 5. In a bowl, add the eggs. Put this bowl on top of another bowl filled with hot water. Whisk the eggs until foamy. 6. Add the sugar and salt in 2 additions, whisking long and rapidly after each addition. The finished consistency should be thick. Preheat your oven at this point to 180 degrees C. 7. Pour in the oil in a thin stream while whisking. 8. Add the dry ingredients and fold it in with a spatula until 80 percent done. Add the ground apples and carrots, walnuts, and cranberries and fold until just incorporated. 9. Bake for 45 minutes until a toothpick inserted into the center comes out clean. FOR THE FROSTING Ingredients -225g cream cheese, cold -115g soft butter -1 cup powdered sugar -1 tsp vanilla extract Steps 1. Whisk cream cheese until smooth. 2. Add the butter little by little and whisk until everything is blended. 3. Add the powdered sugar and vanilla. Whisk only until combined. 4. If the frosting is runny, add corn starch, 1 tsp at a time until desired consistency is reached. ASSEMBLING 1. Slice the cooled carrot cake in half. 2. Spread cream cheese on one layer, place another layer on top. 3. Frost sides and top of cake and decorate with chopped almonds. Enjoy!
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