Indulge in the irresistible flavors of our Italian Cream Carrot Cake, a moist and decadent twist on a classic. This recipe blends the comforting warmth of carrots and spices with the luxurious richness of cream cheese and pecans, creating a truly unforgettable dessert. Forget dry, crumbly carrot cakes – this one boasts a tender, melt-in-your-mouth texture that will leave you craving more. The subtle hint of almond extract adds an elegant touch, perfectly complementing the sweetness of the cake and the tang of the cream cheese frosting.
This exceptional Italian Cream Carrot Cake is surprisingly simple to make, even for novice bakers. We've broken down the process into easy-to-follow steps, guiding you from preparing the perfectly spiced batter to creating a luscious cream cheese frosting that's as delicious as it is beautiful. Ready to bake your way to deliciousness? Let's get started with our step-by-step guide!
Tools Needed
- box grater
- bowls
- stand mixer
- 26cm cake pans
- parchment paper
- oven
- saucepan
- springform cake pan (27cm or 28cm)
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Cake
- Line two 26cm cake pans with parchment paper and brush with butter.
- Peel, wash, and grate 200g of carrots using a box grater. Place in a bowl.
- In a separate bowl, mix 100g of flour, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of baking powder.
- In a stand mixer bowl, whip 2 eggs, 200g of sugar, and 1/2 teaspoon of salt until fluffy and thick (about 8 minutes). Gradually add 100ml of oil in a thin stream. Add the grated carrots and 40g of toasted chopped walnuts. Mix well.
- Sift the flour mixture into the wet ingredients and fold until combined.
- Pour batter evenly into prepared pans and bake in a preheated oven at 180°C for 20 minutes. Cool in pans for a few minutes, unmold, peel parchment paper, and cool completely on a rack.
Step 2. Make the Italian Cream
- Soak 7g of gelatin in cold water. Make the Italian meringue by separating three eggs (reserve yolks). Place 250g of sugar and 80ml of water in a saucepan, bring to a boil, and cook until it reaches 116°C. While the syrup heats, whip the egg whites until frothy. Add the hot sugar syrup to the egg whites in a slow stream, whipping on high speed until stiff.
- Quickly drain and melt the gelatin over a water bath. Slowly pour the melted gelatin into the Italian meringue and continue whipping until room temperature.
- Whip 500ml of cream with 15g of vanilla sugar (or vanilla extract) until stiff. Add the whipped cream to the Italian meringue in three batches, folding gently.
Step 3. Assemble and Glaze the Cake
- Place a carrot cake layer in a springform pan. Pour 3/4 of the Italian cream and spread evenly. Add the second cake layer and press lightly. Spread the remaining cream on top and refrigerate for 5-6 hours.
- Bloom 15g of gelatin in 400ml of carrot juice for 20 minutes. Melt and cool to 25°C. Pour over the cake and refrigerate for at least an hour.
Step 4. Serve
- Remove from the fridge, run a knife around the sides to unmold, and transfer to a serving dish.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Nutrition
- N/A
FAQs
1. Can I make this cake ahead of time?
Yes! The cake is best enjoyed the day after baking, allowing the flavors to meld. Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
2. Can I substitute the pecans with other nuts?
Absolutely! Walnuts, macadamia nuts, or even a mix of nuts would work well. Just be sure to adjust the amount to keep a similar consistency.
3. What if my cream cheese frosting is too thick or too thin?
If it's too thick, add a teaspoon of milk or cream cheese at a time until you reach your desired consistency. If it's too thin, add a tablespoon of powdered sugar at a time until it firms up.
This Italian Cream Carrot Cake recipe is a guaranteed crowd-pleaser, perfect for any occasion from casual weeknight desserts to celebratory gatherings. The combination of moist cake and creamy frosting is simply irresistible, leaving everyone wanting a second slice (or three!). So gather your ingredients and get baking – your taste buds will thank you!