Carrot Cake (The Best)

Carrot Cake (The Best)

  • Preparation 40 min
  • Cooking 1 h 10 min
  • Cooling 3 h
  • Servings 12
  • Vegetarian
  • Nut-free
See

Categories

Ingredients

  • Cake

    • 2 1/4 cups (560 ml) unbleached all-purpose flour
    • 1 1/2 teaspoons (7.5 ml) baking powder
    • 1/2 teaspoon (2.5 ml) baking soda
    • 1/2 teaspoon (2.5 ml) ground cinnamon
    • 1/2 teaspoon (2.5 ml) ground nutmeg
    • 1/4 teaspoon (1 ml) salt
    • 4 eggs, separated 

    • 1 3/4 cups (430 ml) brown sugar
    • 3/4 cup (180 ml) canola oil
    • 1/2 cup (125 ml) orange juice
    • 4 cups (1 litre) carrots, peeled and grated
    • 1 cup (250 ml) walnuts, coarsely chopped
    • 1/2 cup (125 ml) dried currants
  • Frosting

    • 1 package 250 g cream cheese, softened 

    • 2 tablespoons (30 ml) unsalted butter, softened
    • 3 cups (750 ml) icing sugar

Preparation

  • Cake

  • Frosting

Note from Ricardo

A detail not to overlook: we specify not to butter the pan, otherwise the cake loses volume as it cools and becomes deformed as it shrinks in the pan.

Personal Note