Yotam Ottolenghi Carrot Cake Recipe
If you are looking for the ultimate Yotam Ottolenghi Carrot Cake Recipe and you have found it. This cake is famous for being incredibly moist and packed with warm spices.
Ingredients
- 1 cup 160g All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1 large egg
- 1 egg yolk
- 3/4 cup 200g Sunflower oil
- 1 cup 200g Superfine sugar
- 1/2 cup 50g Walnuts, chopped small
- 1/2 cup 50g Shredded coconut
- 1.5 cups 135g Carrots, grated coarsely
- 2 Egg whites keep these separate
- A pinch of salt
- 1 cup 125g Cream cheese, room temperature
- 1/2 cup 60g Unsalted butter, room temperature
- 1/2 cup 100g Powdered sugar
- 1 tbsp Honey
- 1/2 cup 50g Walnuts, toasted and crushed
Instructions
Prepare Your Oven and Tins
- Preheat your oven to 325°F (170°C). Grease your cake tins with butter or oil. Line the bottoms with parchment paper to prevent sticking.
Sift the Dry Ingredients
- Sift the flour, baking powder, and baking soda together. Add the cinnamon and cloves to the bowl. Whisk everything gently to make sure the spices are mixed.
Mix the Eggs and Sugar
- Whisk the whole egg and the extra yolk together. Add the sugar and sunflower oil to the eggs. Beat them for about a minute until the mixture is light.
Add the Textures
- Fold the grated carrots and shredded coconut into the egg mixture. Add the chopped walnuts and mix gently with a spatula. Ensure everything is coated in the liquid.
Combine Flour and Carrots
- Slowly stir the sifted flour mixture into the carrot base. Use a large spoon and mix until just combined. Do not overmix or the cake will be tough.
Beat the Egg Whites
- Put the two egg whites and salt in a clean bowl. Whisk them until they form firm, white peaks. This adds air and lightness to the heavy batter.
Fold in the Whites
- Gently fold the egg whites into the main cake batter. Use a slow "figure-eight" motion with your spatula. This keeps the cake fluffy and light inside.
Bake the Cakes
- Divide the batter equally between your two prepared cake tins. Bake for about 60 minutes on the middle rack. A skewer should come out clean when finished.
Cool the Cakes
- Let the cakes sit in the tins for 10 minutes. Then, turn them out onto a wire rack. Remove the parchment paper and let them cool completely.
Make the Frosting
- Beat the butter, cream cheese, and honey until very smooth. Gradually add the powdered sugar while mixing on low. It should be thick, white, and creamy.
Assemble the Cake
- Place one cake layer on a serving plate. Spread half of the frosting over the top surface. Place the second cake layer carefully on top.
Final Decorating Touches
- Spread the remaining frosting over the top of the cake. Do not worry about making it perfect. Sprinkle the toasted walnuts over the cream cheese.
Notes
- Toast the Walnuts: Always toast your walnuts in a dry pan for three minutes. It makes the flavor much deeper and crunchier.
- Fresh Carrots: Use whole carrots and grate them yourself. Pre-shredded carrots from the store are often too dry for this recipe.
- Add Raisins: If you like extra sweetness, add a handful of golden raisins. Soak them in warm water first to make them plump.
- Zest it Up: Add the zest of one orange to the frosting. The citrus scent goes perfectly with the cinnamon and cloves.
- Gluten-Free Option: You can replace the flour with a good gluten-free blend. The carrots keep the cake moist even without gluten