Juicy carrot cake with lime frosting
A really juicy and delicious carrot cake. I have tried a number of different recipes and still think this recipe beats most. I started with "Leila's carrot cake" which can be found at this url: https://leilasgeneralstore.com/recipe/leilas-morotskaka/. I have only made a few small changes (removed cardamom and use a little less frosting among other things), but by and large it is the same recipe because it is simply very good. If you want more flavor in the cake, add a teaspoon of cardamom. I've also seen recipes that use a little bit of grated nutmeg in the batter, but it's not something I tested myself.
I keep it simple and do not make any special decorations, but of course you can top the cake with icing decorations, pecans or walnuts and the like. You can also grate a little more carrot and have it as an extra layer on top of the frosting. Another option is to use the lime zest from one or two limes and mix it with a little sugar to then sprinkle over the frosting. Yet another option is to use roasted coconut flakes which can also be colored orange with food coloring (yellow and red).
One thing to keep in mind is that when you make the frosting, both cream cheese and butter should be at room temperature. I usually pick out butter and cream cheese from the fridge when the carrot cake is taken out of the oven and cools. In this way, they are allowed to stand at room temperature for about half an hour and that should be enough. If you try to mix the frosting using refrigerator-cold ingredients, there will be some small lumps of butter in it. In the video for this recipe, I press half a lime straight into the frosting and that was a little too much liquid so the frosting became quite loose. I think it works, but if you prefer a firmer frosting, exclude the lime juice completely.
Another thing to keep in mind is that the carrots should be finely shredded. Even if it works well with bigger pieces, it will be a juicier cake with finely grated carrots. It is a bit difficult to measure the amount of carrot in volume, so I took an even and nice number of 200 grams that corresponded to about 5 dl grated carrot or about two relatively large peeled carrots with the base cut away.
The finished cake can be frozen.
|Energy||4765.5 kcal||476.55 kcal||353 kcal|
|Carbohydrates||619.65 g||61.97 g||45.90 g|
|Fat||236.79 g||23.68 g||17.54 g|
|Protein||46.44 g||4.64 g||3.44 g|
|Sugar||467.91 g||46.79 g||34.66 g|
|Salt||5.81 g||0.58 g||0.43 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Preheat the oven to 150°C. Grate the carrots finely.
- Beat eggs and sugar until white and fluffy.
- Mix in all dry ingredients.
- Add oil and grated carrots.
- Use butter and coat the inside of a baking tin with breadcrumbs. Pour in the batter.
- Bake in a 150°C oven, 55 minutes.
- Let the cake cool before adding the frosting.
- Make sure the butter and cream cheese are at room temperature and thus soft.
- Mix all the ingredients until it becomes a smooth cream. It is possible to use an electric whisk here. Adjust the amount of lime juice for the desired consistency of the frosting - start completely without and add a small amount in batches.
- Spread over the carrot cake.
- Instead of mixing the lime zest into the frosting, you can mix it with a little extra sugar and sprinkle over the finished cake instead.