Moist and Sweet Carrot Cake Recipe
Healthy and Delicious Carrot Cake for Kids
This carrot cake is a huge hit with kids! It’s surprisingly easy to make and incredibly popular. I’m sharing the recipe for this beloved cake, perfect for special occasions or just to add a touch of sweetness to your day. The harmonious blend of fragrant cinnamon, sweet carrots, and creamy cream cheese frosting is simply delightful!
Fragrant Carrot Cake Batter Ingredients- Whole eggs 120g
- Brown sugar 90g
- Grapeseed oil (or other vegetable oil) 96g
- Cake flour (low-gluten flour) 110g
- Almond flour 20g
- Salt 2g
- Baking powder 4g
- Baking soda 2g
- Cinnamon powder 3g
- Fresh carrots, finely grated or minced 120g
- Pecans (or walnuts), finely chopped, small amount
Creamy Cream Cheese Frosting Ingredients- Cream cheese (at room temperature) 230g
- Unsalted butter (at room temperature) 30g
- Sugar (granulated or powdered) 20g
- Sweetened condensed milk 15g
- Heavy cream (dairy, at least 35% milkfat) 115g
Cute Carrot Marzipan Ingredients- Almond flour 50g
- Powdered sugar 30g
- Egg white 15g
- Orange food coloring, small amount
- Cream cheese (at room temperature) 230g
- Unsalted butter (at room temperature) 30g
- Sugar (granulated or powdered) 20g
- Sweetened condensed milk 15g
- Heavy cream (dairy, at least 35% milkfat) 115g
Cute Carrot Marzipan Ingredients- Almond flour 50g
- Powdered sugar 30g
- Egg white 15g
- Orange food coloring, small amount
Cooking Instructions
Step 1
Let’s start making the carrot cake batter. First, in a bowl, lightly beat the whole eggs with a hand mixer on low speed (setting 1). Then, add the brown sugar and mix gently until the sugar dissolves. For best results, you can whisk this mixture over a warm water bath to help the sugar dissolve completely. Once the sugar is well dissolved, remove the bowl from the heat and whip with the hand mixer on high speed to create a fluffy texture. Finally, switch to low speed to remove any large air bubbles, resulting in a smooth batter.
Step 2
Next, add the grapeseed oil to the batter and mix until just combined. In a separate bowl, sift together the cake flour, almond flour, salt, baking powder, baking soda, and cinnamon powder. Add the sifted dry ingredients to the wet batter. Using a spatula, gently fold the ingredients together, or rotate the bowl while mixing, until just combined and no dry flour streaks remain. Be careful not to overmix, as this can make the cake tough.
Step 3
Now, add the finely grated or minced carrots and the chopped pecans to the batter. Gently fold them in until evenly distributed. The moisture from the carrots and the crunchy texture of the pecans will add wonderful flavor and dimension to your cake. Mix just enough to incorporate.
Step 4
It’s time to pan the batter. Fill a piping bag with the batter and pipe it into your prepared cake pan(s) from a height. This technique helps to release air bubbles naturally, creating a smoother cake surface. Alternatively, you can spoon the batter into the pan and spread it evenly with a spatula. Fill the pans about 70-80% full to allow for rising.
Step 5
Bake the cake in a preheated oven at 160°C (320°F) for 35-40 minutes. Baking time and temperature may vary depending on your oven. To check for doneness, insert a skewer or toothpick into the center of the cake; it should come out clean.
Step 6
Once baked, remove the cake from the oven and let it cool completely in the pan before inverting it onto a wire rack. Once fully cooled, use a serrated knife to carefully slice the cake into four even layers. You can trim the top or bottom layer if it’s uneven to create a flat surface for easier frosting. (You can also choose not to use the very top layer if it’s too domed).
Step 7
Now, let’s frost the cake. Spread a thin layer of cream cheese frosting onto your serving plate or cake board to secure the first cake layer. Then, generously spread frosting over the first layer and smooth it out. Repeat this process, stacking and frosting each layer until all cake layers are used. Gently press down on each layer as you add it to ensure stability.
Step 8
Finally, create the cute carrot decorations using the marzipan. In a bowl, combine the almond flour, powdered sugar, egg white, and orange food coloring. Knead the mixture until it becomes pliable and smooth. Shape the marzipan into carrots and place them on top of the cake for a charming finish. Your adorable and delicious carrot cake is now complete!
Step 9
It’s time to enjoy your lovingly made carrot cake! Slice it and share the sweet dessert with your family and friends.
Step 10
Next, we’ll prepare the cream cheese frosting. In a bowl, cream together the room-temperature cream cheese and butter using a hand mixer until smooth. Add the sugar and sweetened condensed milk in stages, mixing well after each addition. Finally, add the cold heavy cream and whip until you achieve a firm, spreadable consistency. Be careful not to over-whip; you want stiff peaks, not a runny cream.
Step 11
Transfer the prepared cream cheese frosting into a piping bag fitted with a round tip. This will allow for neat and decorative piping when frosting the cake. Store the filled piping bag in the refrigerator until ready to use.
