This delicious Carrot Cake is the perfect choice for special occasions or just because it's Sunday! Packed full of carrots, cinnamon and walnuts, it's paired with tangy Orange Cream Cheese frosting and will quickly become your favourite!
Preheat your fan oven to 165°C (325°F) or 180°C (350°F) if you're not using a fan oven. Grease and line with parchment paper three 6-inch (15 cm) round cake pans. Alternatively, you can use two 8 inch (20 cm) round cake pans.
In a medium bowl sift together flour, baking powder, cinnamon and salt. Add the ground walnuts and whisk until combined. Set aside.
In a bowl of a stand mixer, using a whisk attachment, beat eggs and sugar on medium-high speed until pale and fluffy (approx. 5 minutes). Add oil and mix until everything is combined and there are not oil streaks.
Add your flour/walnut mixture and mix on low-medium speed just until combined. In the end gently fold in the carrots.
Divide the batter evenly among the three pans and bake in preheated oven for 25-28 minutes. The cake is done when you stick a skewer in the middle and it comes out mostly clean, with a few moist crumbs.
Once it's done, put the cakes on a wire rack to cool for 10-15 minutes before you take them out of the pans to cool completely.
orange cream cheese frosting
Melt white chocolate over a bain-marie and let it cool to room temperature.
Using a hand mixer or a stand mixer with whisk attachment mix together cream cheese and mascarpone cheese with orange zest. Add cooled melted white chocolate and mix until it's all incorporated. The frosting will be a little soft. If it feels too soft, leave it for 10-15 minutes in the fridge to cool. It will be firm in the end when chocolate inside hardens, just like ganache.
Using a cake leveler or a long serrated knife level the tops of your cakes for a neater look if needed.
In the middle of your cake board or a serving plate put some frosting to keep the cake from moving.
Place one cake layer on a cake board or a serving plate. Using a small offset palette knife or a piping bag spread the frosting over the cake. Top it with the next cake layer and repeat the process.
Place final layer on top, upside down, and frost the sides of the cake. Then smooth it with a cake scraper to lock all the crumbs. Put the cake in the fridge for 30-60 minutes to chill before final decorating.
Frost the top and sides of the cake with remaining frosting in a rustic manner.
Optional: Decorate the cake with orange slices and edible flowers.
If you don’t have a stand mixer, you can use a hand mixer.
Not all ovens are the same. I suggest to check the cakes at 23 min mark and then adjust the baking time accordingly. Get to know your oven!
If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking! ????
Cake is best when eaten at room temperature. You can keep it in a fridge, wrapped in cling film, but take it out of it at least half an hour (preferably more) before serving. ????
If you want to make a three layer 8 inch (20 cm) or 2 layer 9 inch (23 cm) cake, then double the recipe. You can do that by moving the serving slider to 24. For three layer 9 inch (23 cm) cake, triple the recipe.