This is a fool-proof recipe that is always a favorite in any household! As you might or might not know, I live in France and the french don’t really know about carrot cake…so when I mention that a cake has carrots in, you can imagine the looks I get! BUT, once they taste it, they understand what all the fuss is about! So, without keeping you waiting any longer, let’s get to How to make this scrumptious Carrot Cake!!
- FOR THE CAKE BATTER:
- 2 Carrots
- 1 Apple
- 2 Cups All Purpose Flour
- 1¼ cups Sugar
- ¾ teaspoon Baking Soda
- 1½ teaspoon Baking Powder
- ½ a teaspoon Salt
- 1½ teaspoons Cinnamon
- 1 cup Desiccated Coconut
- ½ cup Pecan or Walnuts (optional)
- 3 Large Eggs
- ¾ cup Oil (not flavored)
- 1½ teaspoons Vanilla Extract
- FOR THE CREAM CHEESE:
- 100g Cream Cheese (Philadelphia or kiri works well)
- 250g Mascarpone Cheese
- 2 cups Powdered / Icing Sugar
- 1 teaspoon Vanilla Extract
HOW TO MAKE THE CARROT CAKE
First step is to grease and line two cake tins and preheat your oven to 180°C/355°F.
Grate the carrots and apple together, with the skin on. So give them a good wash before using them.
In a large mixing bowl or the bowl of your stand mixer, sift all of the dry ingredients together, including the nuts.
In a separate bowl or jug, whisk the eggs, oil and vanilla extract and add it to the dry ingredients. Next, add the grated carrots and apple.
Pour the batter evenly between your cake tins and bake for about 45 minutes or until a skewer comes out clean.
This recipe can also be used for muffins, so in this case, evenly divide your batter into your muffin tin. You will need to bake the muffins for 15-20 minutes, so check them with a skewer.
HOW TO MAKE CREAM CHEESE FROSTING
In a medium to large bowl, or in the bowl of your stand mixer, beat together, the cream cheese and mascarpone until they are smooth and well combined.
Add the powdered sugar a half a cup at a time and mix well after each addition.
Finally, add the vanilla extract and beat well for another 2 minutes.
Once your cakes are done baking, transfer them to a cooling rack and allow them to cool completely. Do not add the frosting on before it has cooled as it will melt right off!