Easter is almost here, so carrot cake season is now open! To be honest I could’ve done something in an egg shape, or another more traditional recipe, but I really enjoy a good carrot cake and this is the only time I bake it ok? So, why not? #treatyourself
Last year I baked a carrot cake based on a Portuguese recipe, but this time I wanted to join the moist of that recipe with the nutty dry style of the Carrot cake they bake around here. As you’ll be able to find online, most carrot cake recipes around are for dry cake style, and it’s very common to find them topped with cream cheese frosting. I’m repeating myself here, but I’m really not that into super sweet cakes, and most of the frostings take loads of icing sugar and butter. That’s an option off course, but I really prefer to do mine using double cream and cream cheese, and less icing sugar. I think it pays off. I’m not changing it anytime soon!
Alright so for this recipe I joined Jamie Oliver’s carrot cake recipe and my own from last year’s The Rabbit Side, and tweaked them a bit. I baked it a tray this time, cut it into little cubes, and here we have my Carrot and Cheesecake Squares!
Here’s what you’ll need:
- 450g of carrots
- 5 eggs
- 250g of butter
- 200g of caster sugar
- 250g of self raising flour
- 2tsp of baking soda
- 100g of mixed chopped nuts
- 100g of chopped walnuts
- 1 pinch of cinnamon
- 1 pinch of nutmeg
- 200ml of double cream
- 400g of full fat cream cheese
- 65g of icing sugar (1/2 a cup)
- 100g of milk chocolate (optional)
- Chocolate Sprinkles (optional)
Here’s how you do it:
- Pre-heat the oven to 200C or gas mark 6.
- Grate the carrots into a deep bowl using a thin grater or a blender.
- Melt the butter in bain marie or very low heat in a small sauce pan. Set aside.
- Add the eggs into the carrot bowl and stir. Add then the sugar and the melted butter.
- Blend the mix for around 5 min using an hand blender. Make sure there’s no big chuncks of carrot and you have a smooth mix.
- Combine the flour, baking soda, nutmeg and cinnamon together, and stir them in with the carrot mix.
- At last, add the nuts to the mix and combine everything.
- Grease and flour a baking tray, and pass the batter onto it.
- Bake for 35-40 minutes, until the cake is firm. Pierce it with a toothpick in the center and if it comes out almost clean it’s cooked.
- Let cool for around 1 h before removing from the tray.
- In a bowl whip the double cream until if forms hard picks (almost to the breaking point). Add the cream cheese and combine.
- Sift the icing sugar into the bowl, and combine until it’s a smooth mixture.
- Spread on top of the cool cake, forming an even layer.
- Optionally, you can melt the milk chocolate in bain marie and sprinkle it on top of the frosting (“Jackson Pollock style”, like Nigella Lawson would say). Use some sprinkles to taste.
- Put in the fridge overnight, or minimum 4h. And Voila!!
To be fair this didn’t take that much actual baking. The longest step is grating the carrots, just because I don’t have a blender, just the hand blender and that doesn’t really work on raw carrots. Anyway, the rest is pretty much combining ingredients, and it’s all very fast. You can also use vegetable oil instead of butter, I just didn’t feel like going back to the market just because I forgot to buy it. Ups!
Surprisingly enough, the cake grew very homogeneously and flat so it worked out perfectly! It’s not as moist as the Portuguese one, but it’s way more moist than the standard carrot cake. And the frosting is just basically cheesecake, so I mean, it’s tasty! Totally worth it for Easter!
Let me know if you have any doubt! And please like and comment below if you enjoyed this recipe!!
Also I’ll be doing a trip to Kerry this Easter, so check my Instagram for some pictures on the lovely Irish countryside.
I’ll see you soon!