Spiced Carrot Cake with Pineapple and Orange Cream - photo 1
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Spiced Carrot Cake with Pineapple and Orange Cream

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Medium 10 wyświetleń ~61.96 PLN - (0)
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Description

This is not your ordinary carrot cake. It is a richer, more aromatic, and unforgettable version that will become the star of any gathering. The secret lies in the perfectly balanced blend of spices – cinnamon, fresh ginger, cardamom, and nutmeg – that envelop the sweetness of carrots and muscovado brown sugar. The addition of chopped pineapple makes the cake incredibly moist and juicy, while crunchy walnuts add a wonderful texture. Topping it all off is a velvety, slightly tangy cream cheese frosting, accented with a refreshing hint of fresh orange zest. The cake is dense yet delicate, melting in your mouth. It is perfect as a dessert for special occasions, such as holidays, birthdays, or simply as a luxurious moment of indulgence with afternoon coffee or tea. Its beautiful, rusty color and snow-white cream make it look incredibly appetizing.

Ingredients (20)

Servings:
12
  • Carrot 3.8 szt.
  • Mąka pszenna tortowa (typ 450) 250 g
  • Muscovado brown sugar 200 g
  • Rapeseed oil 170 g
  • Eggs 3 szt.
  • Canned pineapple (sliced) 150 g
  • Walnuts 100 g
  • Baking powder 10 g
  • Baking soda 5 g
  • Fresh ginger 15 g
  • Serek śmietankowy typu philadelphia 400 g
  • Butter (min. 82% fat) 100 g
  • Powdered sugar 150 g
  • Grated orange zest 2 szt.
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Ground cardamom 1 g
  • Ground nutmeg 1 łyżeczka
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Pecan nuts 30 g
  • Raisins 50 g
💰 Szacowany koszt dania: ~61.96 PLN (5.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Start by preparing the dry ingredients. In a large bowl, place a sieve and sift in the all-purpose flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, and salt. Sifting is key as it aerates the flour and prevents clumps from forming, making the batter lighter. After sifting, take a large whisk and thoroughly mix all the dry ingredients to evenly distribute the spices.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Baking soda, Ground cinnamon, Ground cardamom, Ground nutmeg, Salt
Use a large bowl to avoid spilling the ingredients. A fine mesh sieve is the best option. If you don't have one, you can vigorously mix the ingredients with a whisk for a minute to aerate them.
2

Now prepare the wet and dry ingredients. Peel the carrots and grate them on a fine grater - this will make them delicate and almost imperceptible in the batter, releasing all their moisture and sweetness. Peel the fresh ginger with a teaspoon (this is the easiest way) and grate it on the same grater. Chop the walnuts with a knife into coarse pieces so they are noticeable in the batter. Drain the canned pineapple very thoroughly in a sieve, pressing it down with a spoon, and then finely chop it.

Ingredients: Carrot, Fresh ginger, Walnuts, Canned pineapple (sliced)
For grating the carrot and ginger, use a grater with the smallest, sharpest holes. Grated carrot that is too thick may be tough after baking. You can also place the nuts in a ziplock bag and gently crush them with a rolling pin.
3

In a second, large bowl (or the bowl of a stand mixer), place the eggs and muscovado sugar. Using a whisk attachment, beat the ingredients on high speed for about 5-7 minutes. The mixture should become light, very fluffy, and triple in volume. It will resemble a zabaglione. Then, without stopping the mixing, reduce the speed to the lowest setting and slowly drizzle in the rapeseed oil. Mix only until the ingredients are combined, no longer.

Ingredients: Eggs, Muscovado brown sugar, Rapeseed oil
Use a stand mixer with a whisk or a hand mixer. Eggs at room temperature will whip much better. This step is crucial for the fluffiness of the cake - do not shorten the whipping time!
4

To the fluffy egg mixture, add the prepared dry ingredients in two or three batches. Gently mix using a large silicone spatula, making motions from the bottom to the top. The goal is to minimize 'deflating' the aerated egg mixture. Mix only until the ingredients are combined and no dry flour is visible. Finally, add the grated carrot, ginger, chopped nuts, and pineapple. Additionally, if using, add the raisins. Again, gently mix with the spatula, just to evenly distribute the additions.

Ingredients: Carrot, Fresh ginger, Walnuts, Canned pineapple (sliced), Raisins
IMPORTANT: Do not use the mixer anymore! Overmixing the dough after adding the flour will activate the gluten, resulting in a tough and dense cake. Gently folding with a spatula is the secret to success.

Baking the cake

5

Preheat the oven to 175°C (fan) or 180°C (top-bottom). Prepare a 24 cm round cake pan. Line the bottom of the pan with parchment paper. Grease the sides with a thin layer of butter and dust with flour or breadcrumbs, shaking off the excess. Pour the prepared batter into the prepared pan and smooth the top with a spatula.

Use a springform pan, which makes it easier to remove the cake. Lining the bottom with paper ensures that the cake won't stick. Greasing and dusting the sides will help the cake 'climb' up them while baking.
6

Place the cake pan in the preheated oven and bake for 45-55 minutes. After about 45 minutes, perform the toothpick test. Insert a wooden skewer into the center of the cake - if it comes out clean and dry, the cake is ready. If there is raw batter on it, continue baking and check every 5 minutes. If the top of the cake browns too quickly, loosely cover it with a piece of aluminum foil.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method. Do not open the oven for the first 30 minutes of baking to prevent the cake from sinking.
7

Remove the baked cake from the oven and let it cool in the pan on a metal rack for about 15-20 minutes. Then, carefully run a knife along the edges of the springform pan, unclip the ring, and gently remove the cake from the bottom of the pan. Transfer it to the rack and leave it to cool COMPLETELY. This is very important - the cream applied to a warm cake will slide off.

A cooling rack is important because it allows air circulation from the bottom as well, which prevents the cake from becoming 'steamed'. Cooling can take 1-2 hours.

Preparation of the cream and decoration

8

While the cake is cooling, prepare the cream. In the bowl of a mixer, place room temperature butter. Beat it with the mixer on high speed for 3-4 minutes until it becomes very light and fluffy. Then add the cold cream cheese and mix on medium speed just until the ingredients are combined (about 30 seconds). Add the sifted powdered sugar and grated orange zest. Mix on low speed until the sugar is absorbed, then increase the speed to high and mix for another minute until the cream is smooth and uniform.

Ingredients: Serek śmietankowy typu philadelphia, Butter (min. 82% fat), Powdered sugar, Grated orange zest
The key to the perfect cream is the temperature difference: the butter must be soft, and the cheese straight from the fridge. Mixing for too long after adding the cheese can cause the cream to curdle and become runny. If this happens, place the bowl with the cream in the fridge for 15 minutes and try whipping it again.
9

Make sure the cake is completely cool. Transfer it to a serving platter or plate. Spread the entire cream on top of the cake. Using a spatula or the back of a spoon, evenly distribute the cream over the entire surface, creating artistic, irregular patterns or a smooth layer, depending on your preference.

If you want a professional look, use a curved spatula. You can also frost the sides of the cake, but the version with frosting only on top (the so-called 'naked cake') is equally impressive and showcases the beautiful cross-section of the cake.
10

Finally, decorate the cake. If you are using optional pecans, arrange them on top of the cream - whole or coarsely chopped. You can place them along the edge or scatter them artistically in the center. It is advisable to chill the cake in the refrigerator for at least 30 minutes before serving, so the cream firms up.

Ingredients: Pecan nuts
For added aroma, toast the pecans in a dry pan for 2-3 minutes until they start to smell, then let them cool before placing them on the cream. You can also add a bit of fresh orange zest on top.

Fun Fact

💡

Carrot cake gained immense popularity in the United Kingdom during World War II. Due to sugar rationing, clever housewives began using sweet, grated carrots as a substitute, which not only sweetened the baked goods but also made them moist.

Best for

Święta Wielkanocne Urodziny i imieniny Popołudniowa kawa z przyjaciółmi Jesienny deser

Tips

🍽️ Serving

The cake tastes best at room temperature, so take it out of the fridge about 30-40 minutes before serving. This will make the cream softer and the flavors of the cake more intense. It pairs perfectly with a cup of black coffee, americano, or strong black Earl Grey tea.

🥡 Storage

Due to the cream cheese frosting, the cake must be stored in the refrigerator. It is best kept in an airtight cake container to avoid absorbing other odors. It will stay fresh and maintain its excellent flavor for 4-5 days.

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