Carrot Cake With Cream Cheese Frosting
from Cozy Autumn Dinner Event
This delicious and flavorful carrot cake, prepared by Chef Alexandra during our Cozy Autumn Dinner Cooking Class for singles in Toronto, quickly became a favorite among guests. With its perfect blend of warm cinnamon, fresh carrots, and creamy frosting, it’s a must-try dessert for anyone looking to recreate memorable dishes from events for singles in the city.
Recipe by Chef Alexandra
Ingredients
● 2 Cups All-Purpose Flour, Spooned And Leveled
● 2 Teaspoons Baking Soda
● 1/2 Teaspoon Salt
● 1 ½ Teaspoons Ground Cinnamon
● 1 ¼ Cups Vegetable Oil
● 1 Cup Granulated Sugar
● 1 Cup Lightly Packed Brown Sugar
● 1 Teaspoon Vanilla Extract
● 4pc Large Eggs, At Room Temperature
● 3 Cups (300g) Grated Peeled Carrots, 5 To 6 Medium Carrots
Frosting
● 8 Ounces Cream Cheese, At Room Temperature
● 2 Teaspoons Cornstarch, Optional
● 1 ¼ Cups Powdered Sugar
● 1/3 Cup Cold Heavy Cream
Directions
Preheat the oven to 350°F
Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top.
Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. Add the eggs whisk to combine. Switch to a large rubber spatula, add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots.
Divide the cake batter between the prepared cake pans. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely.
Cream cheese Frosting
In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute. Beat in the powdered sugar and cornstarch. Beat in the cornstarch and powdered sugar a 1/4 cup at a time until combined.
Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes.
When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top.
Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Optionally, finish with a handful of nuts on top.
This recipe was created by Chef Alexandra and is shared exclusively with Perfect Pairing Events. It may not be reproduced, shared, or reposted without explicit permission from Perfect Pairing Events or Chef Alexandra. For any questions, please contact us directly.
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