Carrot Cake 🥕🥕🥕

Name: Carrot Cake 🥕🥕🥕
Yield: Serves 8 servings
Cuisine: American
Ingredients: 5 eggs, separated; 1 teaspoon lemon zest; 1 1/3 cups granulated sugar (275 grams); 4 1/2 cups grated carrots (450 grams); 2 1/2 cups ground walnuts (240 grams); 2/3 cup self-rising flour (75 grams); 1 1/4 cups cream cheese, such as Philadelphia (300 grams); 1/3 cup unsalted butter, softened (80 grams); 2/3 cup powdered sugar (80 grams); 1 teaspoon lemon juice; 1 handful caramelized pecans

Bayt Asma @cook_14346697

Paris France

This is one of my favorite desserts, and this recipe reminds me of the carrot cake I used to enjoy in Canadian cafés, warm and cozy with a cup of coffee—such a treat!

Bayt Asma @cook_14346697

Paris France

This is one of my favorite desserts, and this recipe reminds me of the carrot cake I used to enjoy in Canadian cafés, warm and cozy with a cup of coffee—such a treat!

Saved

Ingredients

Serves 8 servings

5eggs, separated
1 teaspoonlemon zest
1 1/3 cupsgranulated sugar (275 grams)
4 1/2 cupsgrated carrots (450 grams)
2 1/2 cupsground walnuts (240 grams)
2/3 cupself-rising flour (75 grams)
1 1/4 cupscream cheese, such as Philadelphia (300 grams)
1/3 cupunsalted butter, softened (80 grams)
2/3 cuppowdered sugar (80 grams)
1 teaspoonlemon juice
1 handfulcaramelized pecans

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Steps

1

Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper.
2

Beat the egg yolks, sugar, and lemon zest together until thick and creamy.
3

Fold in the grated carrots, ground walnuts, and sifted flour. Set aside.
4

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the carrot mixture in two additions.
5

Divide the batter evenly between the two pans and bake for 1 hour and 15 minutes.
6

When the cakes are done, let them rest for 5 minutes before turning them out onto a wire rack to cool.
7

In a large bowl, beat the cream cheese with the softened butter. Gradually add the powdered sugar and lemon juice, beating continuously until smooth.
8

Once the cakes are completely cool, place one cake on a serving plate and spread half of the frosting over it. Place the second cake on top and frost with the remaining frosting using a piping bag. Sprinkle with caramelized pecans.
9

Serve the cake with tea or coffee.
10

Enjoy as much as you like!