Cream Cheese Frosting
- 200 g unsalted butter (82.5%) soft
- 180 g powdered sugar
- 500 g cream cheese
Cake Base
- 3 stuck large eggs
- 200 g brown sugar
- 150 g butter
- 2 teaspoon baking powder
- 1 tbsp cinnamon
- 1/2 teaspoon baking soda
- 250 g carrots finely grated
- 150 g chopped walnuts
For Assembly
- 1 half orange juice
- chopped nuts (for topping)
- dried apricots (optional)
Step-by-Step InstructionsPrepare the BatterWhisk the eggs with sugar until the mixture becomes light and slightly caramel-colored.Add the butter and mix until smooth.Gradually add the dry ingredients and mix gently.Fold in the grated carrots and chopped nuts until evenly combined. Bake the CakePour the batter into a prepared baking pan.Bake in a preheated oven at 180°C (356°F) with convection for 30–45 minutes.If using a standard oven, bake at 160°C (320°F) for about 40 minutes.Check with a toothpick — if it comes out dry, the cake is done.Remove from the oven and let the cake cool completely on a wire rack. Prepare the Cream Cheese FrostingBeat the soft butter until creamy.Add powdered sugar and mix until smooth.Add the cream cheese and beat until a thick, smooth frosting forms. Assemble the CakeCut the cooled cake into 3–4 layers.Lightly brush each layer with fresh orange juice.Spread cream cheese frosting evenly between the layers and over the top.Place the cake in the refrigerator to set. Finish and ServeDecorate the top with finely chopped nuts and dried apricots if desired.Slice and serve.
