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cream cheese carrot cake

Homemade Cream Cheese Carrot Cake Recipe

Larisa Iernutan
As you are already used to, in order to offer you once again a healthy version of a classic dish, today I chose to present you a low sugar cream cheese carrot cake recipe, which can be successfully used as a dessert for the weekend or even a carrot cake birthday cake.
The particularity of this homemade carrot cake, in contrast with the classic one, consists in the use of a small amount of sugar, to obtain a strawberry jam with which we will syrup the batter. Apart from that, we will not use sugar either for the dough or for the cream cheese.
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Prep Time 50 minutes
Cook Time 50 minutes
Resting time & Cool time 16 hours
Total Time 17 hours 40 minutes
Course Dessert
Cuisine British
Servings 12 people
Calories 398 kcal

Equipment

  • 1 Thermomix / Mixer / Whisk
  • Bowls
  • 2 Baking trays with removable bottoms
  • 1 Pan
  • 1 Spatula
  • 1 Food chopper / Vegetable grater

Ingredients
 
 

For the dough

  • 100 g finely chopped walnuts
  • 300 g grated carrots
  • 250 g of flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 4 eggs
  • 150 g vegetable oil
  • 100 g honey
  • 1 tsp vanilla extract
  • 50 g of orange juice or applesauce

For the cream cheese frosting

  • 50 g white chocolate
  • 500 g heavy cream
  • 500 g of ricotta
  • 100 g butter
  • 2 tbsp of honey

For the fruit syrup

  • 300 g raspberries
  • 1 tbsp of brown sugar

Instructions
 

  • First, in order to make the batter for this amazing homemade carrot cake, we need to squeeze the oranges to achieve 50 g orange juice. To do this, you can use a manual citrus juicer;
  • Preheat the oven at 180℃ (350℉);
  • Now line the trays with removable bottoms with baking paper and set aside;
  • It’s time to make the dough for the carrot cake. For this, grate the carrots. I used the Thermomix 5 SEC – SPEEED 5; Set them aside, into a bowl;
  • Also, finely chop the walnuts. I use the Thermomix 10 SEC – Speed 8; Set them aside, into a bowl;
  • Now, using a bowl, add the vegetable oil, eggs, orange juice, vanilla extract and the honey and mix them well. I used the Thermomix 1 MIN – SPEED 6;
  • Into a different bowl, mix the flour, baking powder, baking soda, salt and cinnamon together;
  • Now, using a sieve add this mixture gently over the composition made before;
  • Incorporate these ingredients into the composition by using a spatula or with the Thermomix using 20 SEC – Speed 4;
  • Add the carrots and the walnuts (reserve 1/3 of the walnuts for décor) and mix them well with the batter by using a spatula or use the Thermomix 20 SEC – Speed 4;
  • Pour the batter into the trays covered with baking paper and try to use the same amount for both trays;
  • Bake the batters into the preheated oven for 50 MIN at 180℃ (350℉);
  • To make sure that the dough is properly baked, use a toothpick to test it. If you insert the toothpick into the dough and it comes out clean, that means the dough is baked enough.
  • Remove the trays from the oven and leave the dough to cool at least 30 minutes before taking it out from the trays;
  • Then, place the doughs into a cool place and leave them to rest until the next day. If you are in a hurry, allow the dough to cool for 2-3 hours and then cut each dough into half;
  • The next day, cut the two doughs into half, to achieve 4 dough layers for your cream cheese carrot cake;
    dough carrot cake
  • Now, cook the fruits syrup, because this one has to cool before using it when assembling the 4-layer carrot cake;
  • Place a wide saucepan on the stove and heat it;
  • Then, add the rinsed raspberries and add the sugar;
  • Mix well and let the syrup bind for 15-20 minutes, on low heat;
  • Meanwhile, make the cheese cream frosting;
  • For this, you need to use the butterfly whisk of the Thermomix, or a mixer;
  • Pour the heavy cream and beat it well, until it hardens. I used the Thermomix 3 MIN – Speed 3.5; Place the cream into a bowl;
  • Now, melt the chocolate with the butter and 30 g of heavy cream. I used the Thermomix 4 MIN – 50℃ (120℉) / Speed 2;
  • Leave this cream to cool before proceeding;
  • Once the cream is completely cool, pour the two creams made earlier into the bowl and start adding the ricotta cheese and incorporate it by using 2 MIN – increase SPEED from 1,5 to 3;
  • Add honey and mix 1 MIN – Speed 3;
  • Now that all the textures and ingredients are done, let’s start to assembly the carrot cake;
  • Using one of the trays with removable bottom, place a dough sheet on the base;
  • Add a generous amount of raspberry syrup on top of the dough;
  • Now, add a generous layer of cream cheese;
    cake cream cheese
  • Repeat this process until you reach the top layer od carrot cake dough. On top of it, we will use only cream cheese frosting and sprinkle the remaining chopped walnuts;
  • Place the 4-layer carrot cake into the refrigerator overnight;
  • The next day, you can remove the cream cheese carrot cake from the tray and cut it to enjoy a delicious and wonderful slice;

Nutrition

Serving: 100gCalories: 398kcal
Keyword 4-layer carrot cake, carrot cake, carrot cake birthday cake, carrot cake icing, carrot walnut cake, cream cheese carrot cake, cream cheese frosting for carrot cake, healthy carrot cake, homemade carrot cake, low sugar carrot cake, sugar free carrot cake
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