Amazing moist and easy Carrot Cake that everyone can make! With a Microwave and a Food Processor you can make at home a delicious soft Carrot Cake with cream cheese frosting in few minutes.
► I’ve used a 800 Watt Microwave. If you have a Microwave with higher/lower wattage, you have to reduce/increase the cooking time for few seconds or minutes.
► If you don’t have a Microwave, just bake your cakes in preheated oven at 170° for about 20 minutes or until a toothpick comes out clean.
► If you don’t have a food processor, grate your fresh carrots with a fine hand grater. You can make the cake with an hand mixer or just with a wisk and a spatula. Remember to fold gently the flour mix into the egg mix with a spatula and don’t mix it too much.
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Kitchen Tools Using In This Video:
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Hand Mixer:
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INGREDIENTS:
CARROT CAKE:
160 g (5,5 oz) fresh carrots, peeled and chopped
3 large eggs, room temperature
1 tsp vanilla paste or extract
the zest from 1 small orange
110 g (1/2 cup) white sugar
100 g (1/2 cup) dark brown sugar
180 ml (3/4 cup) vegetable flavorless oil
300 g (2+1/2 cup) all purpose flour
1/2 tsp cinnamon powder
1/2 tsp salt
2 g (1/2 tsp) baking soda
5 g (1+1/4 tsp) baking powder
about 15 g (1 tbsp) fresh orange juice
100 g (1 cup) pecans, chopped in large pieces
CREAM CHEESE FROSTING:
600 g (21 oz) cream cheese, chilled
270 g (2 cups+2tbsp) powdered sugar
2 tsp vanilla paste or extract
500 ml (2 cups) whipping cream, chilled
INSTRUCTIONS:
Make Carrot Cake:
1. In a medium size bowl sift together flour, cinnamon, salt, baking soda, baking powder. Mix and set aside.
2. In a food processor place chopped carrots and process until finely ground.
► If you don’t have a food processor, grate your fresh carrots with a fine hand grater. You can make the cake with an hand mixer or just with a wisk and a spatula. Remember to fold gently the flour mix into the egg mix with a spatula and don’t mix it too much.
3. Add eggs, vanilla, orange zest, white sugar, dark sugar and process.
4. Add gradually oil and stop mixing until combined.
5. Add the flour mix and process few seconds just until combined: don’t overmix!
6. Add Pecans, orange juice and mix few seconds just until combined.
7. Equally divide the cake batter into 3 slightly grased 18cm-7inch silicone microwave cake pans: I have just one pan and I cook one cake layer at a time.
8. Cook every cake layer in microwave 800W for 3 minutes or until a toothpick comes out clean and the top of the cake is soft but dry.
► I’ve used a 800 Watt Microwave. If you have a Microwave with higher/lower wattage, you have to reduce/increase the cooking time for few seconds or minutes.
► If you don’t have a Microwave, just bake your cake in preheated oven at 170° for about 20 minutes or until a toothpick comes out clean.
9. Cool down your cake over a wire rack. Meanwhile make the frosting.
Make Frosting:
1. In a medium size bowl place cream cheese, vanilla, powdered sugar and mix with an hand mixer for few seconds until creamy and well combined (you can also mix with a spatula).
2. In a very large bowl place your chilled whipping cream and whip until soft peaks.
3. Add cream cheese mix and mix with an hand mixer for about 1-2 minutes until creamy and slightly thick: don’t overmix.
Assemble the Cake:
1. Use the frosting for filling the three cake layers and frosting the cake.
2. Decorate the top with a 1M tip, chopped pecans, fondant carrot decoration…
Refrigerate the cake for 30 minutes before serving.
Store in refrigerator for about 4 days.