Ingredients
For the cake
350 g (2 1/4 cups) all-purpose unbleached flour
7.5 ml (1 1/2 teaspoons) baking powder
2.5 ml (1/2 teaspoon) baking soda
5 ml (1 teaspoon) ground cinnamon
2.5 ml (1/2 teaspoon) ground nutmeg
1 ml (1/4 teaspoon) salt
4 eggs, separated
200 g (1 cup) + 150 g (3/4 cup) brown sugar
180 ml (3/4 cup) canola oil
125 ml (1/2 cup) orange juice
465 g (4 cups) peeled, grated carrots
160 g (1 cup) Dried Cranberries, Sweetened with Apple Juice, sliced in half
125 g (1 cup) walnuts, coarsely chopped
For the frosting
1 250-g container cream cheese, softened
30 ml (2 tablespoons) unsalted butter, softened
380 g (3 cups) icing sugar
Cooking time 1 hour 10 minutes Portions 12 to 16 servings
Your grandmother’s carrot cake, perfectly simple. Smooth and moist, with shiny white, creamy frosting. No need to reinvent the wheel with something that’s already perfect, but we did add a tiny modern twist – our famous dried cranberries, sweetened with apple juice.
Ingredients
For the cake
350 g (2 1/4 cups) all-purpose unbleached flour
7.5 ml (1 1/2 teaspoons) baking powder
2.5 ml (1/2 teaspoon) baking soda
5 ml (1 teaspoon) ground cinnamon
2.5 ml (1/2 teaspoon) ground nutmeg
1 ml (1/4 teaspoon) salt
4 eggs, separated
200 g (1 cup) + 150 g (3/4 cup) brown sugar
180 ml (3/4 cup) canola oil
125 ml (1/2 cup) orange juice
465 g (4 cups) peeled, grated carrots
160 g (1 cup) Dried Cranberries, Sweetened with Apple Juice, sliced in half
125 g (1 cup) walnuts, coarsely chopped
For the frosting
1 250-g container cream cheese, softened
30 ml (2 tablespoons) unsalted butter, softened
380 g (3 cups) icing sugar
Print ShareSteps
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For the cake
Place rack in middle of oven. Preheat oven to 180°C (350°F).
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Line bottom of two 20-cm (8-in.) springform pans with parchment paper.
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Sift flour, baking powder, baking soda, spices and salt into a bowl. Set aside.
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In another bowl, whip egg whites with an electric beater until foamy.
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Add 200 g (1 cup) of brown sugar gradually, and keep beating until meringue forms stiff peaks. Set aside.
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In a large bowl, whisk together egg yolks, oil, orange juice and remaining brown sugar (150 g /3/4 cup).
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Gently fold in dry ingredients. Using a spatula, fold meringue gently into mixture, followed by carrots, cranberries and walnuts.
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Divide batter evenly between 2 pans. Bake for about 1 hour 10 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Let pans cool on a rack.
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For the frosting
Blend cream cheese and butter in mixer bowl.
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On low speed, gradually blend in icing sugar until the frosting is smooth and creamy.
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Unmould the cakes. Place one layer on a serving plate. Spread half the frosting over entire surface.
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Place second layer on top and cover with remaining frosting. Cover and refrigerate.
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In this recipe
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
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