The kind of carrot cake I like

maybe you like carrot cake just like I do

I don’t like very spicy carrot cakes, I love them cinnamony and slightly nutty, most importantly carroty! so this carrot cake doesn’t have walnuts or raisins, however is still rich with spices but to my mild liking and full of carrots. Still you are in power to take my recipe in consideration and make a perfect version for yourself with the addition of anything you like, however spicy you like!

Cozy vibes have been there in the air for a good while now, and here I am with my thick carrot cake that i want to share! The thickness of the maple soaked sponges is so well balanced with the nuttiness of brown butter and I feel like it’s best when they are like so and you get a big nice spoon full of cake and cream cheese)

Why do I want to share? Not only because of some requests for the recipe (for which, i thank you so much, i love that we share the same likings) but also I genuinely think this was a very good attempt of mine and a very successful one!

This cake is quick to make and leaves you so happy and filled with everything fall and the warmth of the times spent at home, the moistness from the carrots and maple soak and the fluffy texture is very much how I like it. Full of the brown butter flavour, both in the cake batter and the frosting, and salty cream cheese, which is again just how I like it!

Here are my measurements with my implementations of how I make my sponge cakes!

• 280g all-purpose flour

• 1 tsp baking powder, 3/4 tap baking soda

• very good pinch of salt

• The spices: 1/2tsp to as much as you’d like - cinnamon, allspice, nutmeg, ginger, pumpkin spice mix.

• 240g finely grated carrots (about 3 medium carrots)

• 120g brown sugar

• 100g granulated sugar

• 80ml maple syrup

• 3 large eggs at room temp

• 100ml sunflower oil

• 60g brown butter (70g salted butter)

• 120ml yogurt

Cream cheese frosting

2 packs of cream cheese

2 tbsp sour cream

150ml double cream

30ml maple syrup

3 tbsp brown butter (4tbsp salted butter to melt)

good pinch of salt

add 1-2 tsp of milk powder to the butter if you have and that’s going to make it a lil more crazy brown buttery!

Now we dive into work!

Oven to 175°C.

Grease and line two round cake pans ready for the carrot batter. Grate carrots on the smallest grater you have, you’ll get the best texture!

Mix the wet:

Whisk together the carrots and eggs first, then add the sugars, maple syrup, sunflower oil, and yogurt until smooth.

Brown the butter, add milk powder to it if you have! Gently stir in the brown butter for that nutty depth.

In a bowl, sift together the flour, baking powder, baking soda, salt, and all your chosen spices.

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, we want a tender crumb!

Now we bake:

Divide the batter evenly between your prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Take them out of the oven and flip upside down and allow to cool that way completely before taking out.

When cooled wrap them in clingfilm and leave them in the fridge for an hour or even overnight, that way they would cut through easier. Or just use straight away, everything is up to you.

Now we frost

Brown the butter, add milk powder if you have it and whisk everything together either by hand or using stand mixer. There is no need to mix it for too long, just until well incorporated.

Assemble please

Mix about 80ml of hot water and 1-2 tbsp of maple syrup - that is our soak!

I baked 2 sponges and for the lower one cut the top off so that bottom layer is even and the icing is spread well. Make several holes with a fork and soak the sponges. I decided to leave the top sponge as it is, with the domed top.

Divide the cream cheese icing into two and spread on the first and then on the second sponge.

Decorate with fruits, nuts, crumb, whateva

I did figs, and honey crumb that I had from medivnyk I had made earlier)

Eat and enjoy how you like it, I love it with some good filter coffee on the side and how can I not cut myself a nice chunky slice ;)

Please feel free to share how you like your cakes served and what kind of tea you drink in the fall. Because now I am deeply in love with Polynésie green tea and black vanilla tea that I got from Le Grande Épicerie from Paris. I’m not telling you that you have to get them next time you are in Paris, but you definitely have to))