Carrot cake with cottage cheese glaze topcook.tomathouse.com
Ingredients:
Cake
- 340 g, about 2.5 cups of premium flour + extra for dusting the pan
- 340 g of carrots, grated on a medium grater, about 6 medium
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 0.5 tsp salt
- 280 g sugar, about 1 and 1/3 cups
- 55 gr. brown sugar, about 1/4 cup.
- 3 large eggs
- 170 g plain yogurt
- 180 ml vegetable oil
- Butter to grease the pan
Cream cheese frosting
- 220 g of cream cheese
- 55 g butter, room temperature
- 1 tsp vanilla extract
- 250 g powdered sugar, sifted, about 2 tbsp.
Preparation:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch (22 cm) diameter, 3-inch (7 cm) deep cake tin. Line the bottom with parchment paper.
- Place the carrots in a large bowl.
Place the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and pulse for 5 seconds. Add the flour mixture to the carrots and pulse until evenly distributed.
- In a food processor, combine the sugar, brown sugar, eggs, and yogurt. Blend until smooth. With the processor running, pour in the vegetable oil. Add this mixture to the carrot mixture and blend.
- Pour the batter into the prepared pan and bake on the middle rack of the oven for 45 minutes. Reduce the temperature to 325°F (160°C) and bake for another 20 minutes, or until the center of the cake reaches 205-210°F (96-99°C).
- Remove the pan from the oven and let the cake cool for 15 minutes. Then, remove it from the pan onto a wire rack and let it cool completely. Spread cream cheese frosting over the cooled cake.
Cream cheese frostingIn the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until just combined. Add the vanilla and beat again. Reduce the mixer speed to low and add the powdered sugar in 4 additions, beating until smooth after each addition.
Place the glaze in the refrigerator for 5-10 minutes before using.
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