Carrot Cake with Cottage Cheese Frosting
A moist, spiced Easter carrot cake layered with walnuts and a rich cottage cheese frosting. The layers stay tender and soak up the cream without needing syrup.
- Time
- 2 h 30 min
- Serving
- 444 kcal
- Ingredients
- ≈ $0.62
- Protein
- 7 g
Ingredients
- 1 Carrots≈ $1.50 per kg 36 g
- 2 Wheat flour 25 g
- 3 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 4 Sugar 16 g
- 5 Sunflower oil 10 ml
- 6 Walnutspack 150 g ≈ $4.00 8 g
- 7 Cinnamon to taste
- 8 Baking soda to taste
- 9 Cream cheesepack 140 g ≈ $1.80 20 g
- 10 Butterpack 180 g ≈ $1.58 5 g
- 11 Powdered sugar 8 g
- 12 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C). Grate carrots1 finely and chop nuts.
Whip eggs3 with sugar and salt for 2–3 minutes. Stir in oil.
Fold in flour, baking soda, and cinnamon, then mix in carrots1 and nuts.
Transfer batter to a pan and bake 35–40 minutes at 350°F (180°C) until a skewer comes out clean.
Cool cake completely (about 30 minutes), slicing into two layers if needed.
Beat cottage cheese with softened butter10 and powdered sugar until smooth.
Spread frosting between layers and chill cake 1 hour before serving.
Tips
- Why it works
- Grate the carrots finely so the cake turns out dense and soaks up the cream evenly. Larger pieces leave dry spots.
- Substitutions
- Use pine nuts or hazelnuts instead of walnuts, in the same amount. Use Adyghe cheese, 25 g, instead of cream cheese, but the cream will be thicker.
- Common mistakes
- The cake burns on the bottom, so check it after 30 minutes and don't wait more than 40 minutes for a dry skewer. A smell of burnt butter means you left it too long.
- Storing and reheating
- Keep in the fridge for 3 days, covered with cling film. Warm for 20 seconds in the microwave so the cream doesn't run.
- Serve with
- Serve with tea at a festive table or as a dessert after lunch, when you want something sweet but not heavy.
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