Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze
I love chiffon cakes for their lightness and delicate texture. Carrot Cake is another favorite but often heavy. This is not a typical carrot cake, it's light, delicate and has so much flavor! The glaze is also deliciously lighter but with all the flavor of a cream cheese frosting!
Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze
I love chiffon cakes for their lightness and delicate texture. Carrot Cake is another favorite but often heavy. This is not a typical carrot cake, it's light, delicate and has so much flavor! The glaze is also deliciously lighter but with all the flavor of a cream cheese frosting!
Cooking Instructions
- 1
Preheat oven to 325. Have a ungreased tube pan ready.
- 2
Separate the eggs putting the whites in a large bowl and the yolks in a smaller bowl
- 3
Whisk together until quite smooth the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt
- 4
Beat egg whites until foamy, Slowly add granulated sugar and beat until it forms firm peaks
- 5
Add yolks, applesauce, oil and vanilla to flour mixture, beat on low 1 minute then increase speed and beat on high for 3 minutes until very well blended
- 6
Add the carrots and lemon zest and beat until well incorporated about 30 seconds
- 7
Fold 1/4 of the whites into the yolk batter, then in 3 more additions fold in the remainin whites. Take care not to deflate to much but fully incorporate ingredients
- 8
Pour into tube pan. Bake about 60 minutes until deep golden brown and the top will have cracks that look moist. Cool completely upside down on a bottle, see picture below
- 9
When cake is cool run a thin sharp knife all around cake, including center of tube. Invert to realease cake on plate.
- 10
MAKE CINNAMON CREAM CHEESE GLAZE
- 11
Beat cream cheese and butter until smooth
- 12
Beat in confectioner's sugar, milk, vanilla a cinnamon on low until combined then increase speed to medium high and beat until a spoon able glaze consistancy. Add drops more of milk only if to thick
- 13
Spoon over cake, smoothing with off set spatula and allowing excess to run down sides. Sprinkle nuts on immediately while glaze is soft
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