Dessert40 min
Medium40 min
Best Carrot Cake
Prep40 min
Cook70 min
Servings12
DifficultyMedium
This carrot cake is simply the best you'll ever taste! Ultra moist thanks to grated carrots and orange juice, flavored with cinnamon and nutmeg, filled with crunchy walnuts and raisins.
The secret? Whipping egg whites to stiff peaks and folding them in gently for an airy texture. The cream cheese frosting brings the perfect finishing touch with its sweet-tangy balance.
Preparation
Instructions
0/8
Prepare the pans
Preheat oven to 180°C (350°F). Butter two 20 cm springform pans and line bottoms with parchment paper.
Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
Whip the whites
Beat egg whites until foamy. Gradually add 250 ml brown sugar while beating until stiff peaks form.
Prepare the base
In another bowl, mix egg yolks, oil, orange juice, and remaining brown sugar.
Assemble the batter
Fold dry ingredients into yolk mixture. Gently fold in whipped whites, then carrots, nuts, and raisins.
Bake
Divide between pans. Bake 1h10 or until a toothpick comes out clean. Cool completely.
Prepare the frosting
Beat cream cheese and butter. Gradually add powdered sugar until smooth and creamy.
Frost the cake
Unmold cakes. Spread frosting between layers and on top of cake.
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To Conclude
This cake keeps 5 days in the refrigerator. Take it out 30 minutes before serving so the frosting is creamier.
Frequently Asked Questions
5 questions about this recipe
Make sure to properly whip the egg whites and fold them in gently. Don't over-mix!
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