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Cranberry Carrot Cake with Cream Cheese Frosting


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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) Classic Dried Cranberries, Sweetened with Apple Juice

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

Preparation time 50 minutes
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 classic 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) Classic Dried Cranberries, Sweetened with Apple Juice

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

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Steps

  1. For the cake

    Place rack in middle of oven. Preheat oven to 180°C (350°F).

  2. Line bottom of two 20-cm (8-in.) springform pans with parchment paper.

  3. Sift flour, baking powder, baking soda, spices and salt into a bowl. Set aside.

  4. In another bowl, whip egg whites with an electric beater until foamy.

  5. Add 200 g (1 cup) of brown sugar gradually, and keep beating until meringue forms stiff peaks. Set aside.

  6. In a large bowl, whisk together egg yolks, oil, orange juice and remaining brown sugar (150 g /3/4 cup).

  7. Gently fold in dry ingredients. Using a spatula, fold meringue gently into mixture, followed by carrots, cranberries and walnuts.

  8. 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.

  9. For the frosting

    Blend cream cheese and butter in mixer bowl.

  10. On low speed, gradually blend in icing sugar until the frosting is smooth and creamy.

  11. Unmould the cakes. Place one layer on a serving plate. Spread half the frosting over entire surface.

  12. Place second layer on top and cover with remaining frosting. Cover and refrigerate.

Une filiale de Fruit d'or

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