Semi-naked carrot cake with cream cheese Italian meringue buttercream

For years, I have been searching for a good recipe for carrot cake and its accompanying cream cheese frosting… This year, I’ve finally found them—YAY!

The cake itself is moist, not dry like the ones I’ve tried over the years.

The frosting is also not too sweet, and it is very pipeable and holds its shape (not runny)… The secret is using an Italian meringue based buttercream instead of the usual American buttercream/frosting.

 

 

Semi-naked carrot cake with cream cheese IMB

Carrot cake

(Adapted from Cooking Classy)

2 cups all-purpose flour (scoop and level)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 cup coarsely chopped walnuts or pecans (optional)

4 eggs

3/4 cup vegetable oil (I used sunflower oil)

1/2 cup unsweetened applesauce

200 g granulated sugar

150 g brown sugar (break up clumps)

2 tsp vanilla extract

3 cups (ca. 348 g) finely grated carrots

  

• Pre-heat oven to 175°C (350°F).
• Butter and line with baking paper the sides and bottom of two 22-23 cm diameter cake pans. 
• In a bowl, combine all the dry ingredients except for the sugars and grated carrots. Whisk until evenly blended.
• In the mixing bowl of a stand mixer, combine the rest of the ingredients except for the grated carrots.
• Gradually add the dry ingredients, then mix in the grated carrots until just evenly distributed.
• Divide the batter evenly into the two prepared cake pans.
• Bake in the pre-heated oven for 33-38 minutes, or until a toothpick inserted in the centres comes out clean.
• Remove from the oven and allow the cake layers to cool in the cake pans for 10 minutes before taking them out to cool completely on a wire rack.

 

Cream cheese Italian meringue buttercream

(Adapted from Of Batter & Dough; yields about 3-4 cups)

4 large egg whites

140 g granulated sugar

50 ml water

300 g unsalted butter, cut into 1 tbsp cubes and softened (room temperature)

1 tsp vanilla extract 

300 g cream cheese

 

• Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment.
• In a very small saucepan, combine sugar and water. Place a candy thermometer in the saucepan, then heat the syrup to 116°C. When the thermometer reaches 110°C, start beating the egg whites at high speed.*
• As soon as the sugar syrup reaches 116°C, remove from heat and pour slowly in a steady stream into the egg whites while still beating at high speed. Continue beating until the bottom of the bowl is almost cool to the touch. (Congratulations! You just made Italian meringue 😉)
• Reduce mixing speed to «low». Gradually add the butter one cube at a time. Make sure the first cube has been fully incorporated before adding the next one.
• After all the butter has been added, add the vanilla extract. Beat at high speed until mixture becomes smooth and creamy.** Transfer to a separate bowl and set aside.
• Place the cream cheese in the emptied bowl of the stand mixer and beat until smooth and fluffy.
• Add the Italian meringue buttercream, one third at a time. Continue beating at high speed until smooth and fluffy.**

 

* If your egg whites are starting to achieve soft peaks before your sugar syrup is ready, don’t panic. Just lower your mixer speed from «high» to «medium» and you’ll be fine 

** If your mixture looks curdled, don’t panic! Just continue beating, it will eventually turn smooth and fluffy 😉

 

Assembly

• Place one layer of carrot cake on a serving plate.
• Spread or pipe about 1 cm thick layer of cream cheese buttercream on top of the cake layer.
• Place the second layer of cake on top of the cream cheese buttercream layer. Top with another layer of cream cheese buttercream.
• Level and smoothen the top and sides of the assembled cake. Decorate with the remaining cream cheese buttercream (if any) and sprinkle with chopped nuts (optional).
• Alternatively: divide the cream cheese buttercream into 3 portions—one portion for filling and crumb coating, one portion for topping and frosting the sides, and another for decorating.