Light and moist carrot cake recipe

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This carrot cake is different from the usual carrot cake recipe, it’s made with egg foam like Genoise. It’s definitely lighter than just a common carrot cake. If you like the light texture, it will suit your taste.

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Recipe

PRE TIME: 20 min

COOKING TIME: 55 min

TOTAL TIME: 1 hr 15 min

4 SERVING

Ingredients:

Cake sheet:
4.2 oz. Egg
3.1 oz. Brown sugar (unrefined)
3.3 oz. Vegetable oil
3.8 oz. Cake flour
0.7 oz. Almond flour
1/4 tsp. Salt
0.14 oz. Baking powder
0.07 oz. Baking soda
0.07 oz. Cinnamon powder
A pinch of peanut mac powder (optional)
4.2 oz. Finely chopped carrot
1 oz. Roasted pecan
Cream Cheese Frosting:
6.7 oz. Cream Cheese
1 oz. Butter
0.7 oz. Sugar
0.5 oz. Condensed milk
4 oz. Heavy cream
1.5 oz. Mascarpone cheese

Directions:

Cake Sheet: Add the brown sugar to the eggs and mix well with a whisk.

Soak egg water in hot water and raise the temperature to 98-107 °F/ 37-42 °C. When you soak your fingers, you can feel as warm as a bath.

Whisk at high speed with a hand mixer to create a firm foam. When you drop the dough, whip it until the drop remains for more than 3 seconds.

Add oil and mix at low speed with the hand mixer. When it is mixed, stop immediately and remove the hand mixer. * If you overmix at this stage, you will get a totally low volume sheet. Do not mix too long, stop immediately if you do not see the oil.

Add flour, almond flour, baking soda, baking powder, salt, cinnamon powder, and nutmeg powder and mix with a spatula.

If the powder is hardly visible, add the chopped carrots and pecans and mix with a spatula until it is evenly mixed.

Pour the batter into the mold and bake for 50–55 minutes at 165 C. (Unox Convection Oven) * Carrot cake batter has a lot of moisture and it takes longer to bake than other cakes. It's good to bake it long enough to blow out the moisture in the cake.