Carrot cake with cherry filling

Ingredients

Dough

200 grams (7 ounces) walnuts
13 grams (0.45 ounces) butter
0.25 teaspoon salt
400 grams (14 ounces) carrots
300 grams (10.5 ounces) flour
2 teaspoons baking powder
1 teaspoon cinnamon
0.25 teaspoon nutmeg
0.25 teaspoon cloves
4 eggs
380 grams (13.4 ounces) sugar
220 grams (7.75 ounces) vegetable oil

Cherry filling

180 grams (6.35 ounces) pitted cherries
60 grams (2.1 ounces) sugar
Pinch of cinnamon
12 grams (0.42 ounces) corn starch
24 grams (0.85 ounces) water

Frosting

500 grams (17.6 ounces) cream cheese
200 grams (7 ounces) 33% cream
85 grams (3 ounces) powdered sugar

Equipment

Oven
Make sure your oven is well-calibrated to ensure even baking. Preheat it to 356F | 180C for best results.
18 cm | 7 inches Molds
These help to achieve evenly sized layers. Grease and line them with parchment paper for easy release.
Fine Grater
This tool is essential for finely grating carrots, which ensures they blend well into the batter.
Mixing Bowls
Use separate bowls for dry and wet ingredients to make combining them easier.
Whisk
A good whisk will help incorporate air into your frosting, making it light and fluffy.
Toothpicks
These are perfect for checking the doneness of your cake layers. Insert one in the center; if it comes out clean, your cake is done!
Spatula
Use a spatula to evenly spread your frosting and ensure smooth layers.

Instructions

Step 1

Preheat your oven to 320°F (160°C). Spread the walnuts on a baking sheet and toast for about 15 minutes until they release their aroma. Remove from the oven and mix with butter and salt. Allow to cool, then chop coarsely. Toasting the nuts enhances their flavor.

Step 2

Peel and finely grate the carrots. Set aside. Using a fine grater ensures the carrots blend well into the dough.

Step 3

In a separate bowl, mix and sift the flour, baking powder, cinnamon, nutmeg, and cloves. Set aside.

Step 4

In another bowl, whisk together the eggs, sugar, and vegetable oil until well combined. Ensure the eggs are at room temperature to emulsify better with the oil.

Step 5

Add the wet ingredients to the dry ingredients, mixing until just combined. Then fold in the grated carrots and chopped nuts. Avoid overmixing to prevent the cake from getting too dense.

Step 6

Divide the batter evenly between two 7-inch (18 cm) baking molds. Bake in the preheated oven at 356°F (180°C) for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

Step 7

For the cherry filling, combine the cherries with sugar in a saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat and add a pinch of cinnamon.

Step 8

Dissolve the corn starch in water and gradually add it to the cherries while stirring continuously. Cook over low heat for another 2-3 minutes. Remove from heat, pour into a bowl, cover with cling film, and let cool. Cooling the filling before assembling prevents the cake from getting soggy.

Step 9

To make the frosting, combine the cold cream cheese, cold 33% cream, and powdered sugar in a bowl. Whisk on medium speed for about 1 minute, then gradually increase the speed to maximum and whip for another 3-5 minutes until the frosting thickens. Ensure all ingredients are cold for a stable frosting.

Step 10

Assemble the cake as follows: Place one cake layer on a serving plate and spread a layer of frosting on top. Make a dam with the frosting around the edge and fill the center with half of the cherry filling. Add the second cake layer on top and repeat the process. Finish with a final cake layer and cover the entire cake with the remaining frosting. Decorate as desired. Chill the cake for at least an hour before serving to help it set.

Servings

**This delightful carrot cake** is a show-stopper for any special occasion or cozy gathering! 🎂

Serve **slices of this luscious creation** on elegant dessert plates, optionally topped with a dollop of whipped cream or a drizzle of caramel sauce for extra decadence. 🍰

If you're planning a birthday celebration, add **colorful, edible flowers or sprinkles** on top to make it festive and eye-catching. 🎉🎈

For a cozy **afternoon tea**, pair your carrot cake with a pot of your favorite tea blend. The spices in the cake will enhance the tea's flavors, making every sip and bite a delight. ☕️

Feeling adventurous? **Experiment with different fillings** like apricot or raspberry to give it a new twist every time you make it. Trust us, your guests will love the surprise! 🍑🍒

Variations

Going Gluten-Free: 🌾

Substitute the all-purpose flour with a gluten-free flour blend and make sure to double-check that your baking powder is gluten-free. This way, everyone can enjoy a slice without worry.

Making it Vegan: 🌱

Replace the eggs with flax eggs (mix 1 tablespoon ground flax seed with 3 tablespoons water per egg and let sit for a few minutes), use vegan butter and cream cheese, and switch out the 33% cream for coconut cream for a delicious, creamy alternative.

Faq

How do I know if my cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Can I use pre-shredded carrots?
While pre-shredded carrots save time, they can be too dry for this recipe. Freshly grated carrots work best for moisture and flavor.
Why did my frosting turn out runny?
Your frosting may be runny if you used ingredients that were too warm. Ensure all your ingredients are cold before mixing.
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store at room temperature.
What's the best way to chop nuts?
Toast the nuts first and let them cool, then chop them coarsely with a sharp knife for even pieces.
How can I get smooth frosting on my cake?
Use a spatula to apply a thin crumb coat first, then chill the cake before applying the final layer of frosting. This will ensure a smooth finish.