Difficulty
Intermediate
Servings
16
Prep Time
25 min
Cooking Time
45 min
A high-hydration nut-free carrot cake formula utilizing grated apple and oil for extended moisture retention. This recipe produces two robust cakes designed to be split into four layers. For best results, pair this dense sponge with our Stable Cream Cheese Frosting to balance the sweetness.
Ingredients
6 Large Eggs
450 g Sugar
265 g Vegetable Oil
525 g Carrots, peeled and grated
195 g Apples, peeled and grated
150 g Desiccated Coconut
420 g All-Purpose Flour
24 g Baking Powder
9 g Ground Spices (Cinnamon, Ginger, Nutmeg blend)
6 g Salt
1.5 kg Cream Cheese Frosting
450 g Sugar
265 g Vegetable Oil
525 g Carrots, peeled and grated
195 g Apples, peeled and grated
150 g Desiccated Coconut
420 g All-Purpose Flour
24 g Baking Powder
9 g Ground Spices (Cinnamon, Ginger, Nutmeg blend)
6 g Salt
1.5 kg Cream Cheese Frosting
Elaboration
1. Preparation
Preheat the oven to 170°C (340°F), conventional heat (no fan/convection). Line the bottoms of two 22cm round cake tins with parchment paper and grease the sides.
2. Emulsify Wet Ingredients
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed for 3-4 minutes until aerated and pale. Reduce speed to medium and slowly pour in the oil in a steady stream to create a stable emulsion.
3. Incorporate Textural Elements
Switch to a silicone spatula or paddle attachment. Fold in the grated carrots, grated apples, and desiccated coconut until evenly distributed throughout the egg mixture.
4. Add Dry Ingredients
In a separate bowl, sift together the flour, baking powder, spices, and salt. Add the dry mixture to the wet ingredients in two additions. Fold gently by hand or mix on low speed just until no flour streaks remain. Do not overmix to avoid gluten development.
5. Scaling and Baking
Divide the batter equally between the two prepared tins (approximately 1200 g per tin). Place both tins on the middle rack of the oven, ensuring there is at least 3cm of space between them for air circulation. Bake for 40-45 minutes.
6. Testing and Cooling
Test for doneness by inserting a skewer into the center of the cakes; it should come out clean or with a few moist crumbs. Remove from the oven and allow to rest in the tins for 10 minutes. Turn out onto a wire rack to cool completely.
7. Layering
Once cooled, wrap the cakes in plastic film and chill for at least 2 hours (or overnight). Using a serrated knife or cake leveler, slice each cake horizontally to create four even layers, approximately 2.2 cm thick each.
8. Assembly
Prepare the [Stable Cream Cheese Frosting] while the cakes chill. Once the cakes are ready, place the first sponge layer on a cake board. Spread approximately 250g of frosting evenly and repeat with the remaining layers. Use the remaining frosting to apply a thin crumb coat, chill for 20 minutes, and then apply the final outer coat.
Preheat the oven to 170°C (340°F), conventional heat (no fan/convection). Line the bottoms of two 22cm round cake tins with parchment paper and grease the sides.
2. Emulsify Wet Ingredients
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed for 3-4 minutes until aerated and pale. Reduce speed to medium and slowly pour in the oil in a steady stream to create a stable emulsion.
3. Incorporate Textural Elements
Switch to a silicone spatula or paddle attachment. Fold in the grated carrots, grated apples, and desiccated coconut until evenly distributed throughout the egg mixture.
4. Add Dry Ingredients
In a separate bowl, sift together the flour, baking powder, spices, and salt. Add the dry mixture to the wet ingredients in two additions. Fold gently by hand or mix on low speed just until no flour streaks remain. Do not overmix to avoid gluten development.
5. Scaling and Baking
Divide the batter equally between the two prepared tins (approximately 1200 g per tin). Place both tins on the middle rack of the oven, ensuring there is at least 3cm of space between them for air circulation. Bake for 40-45 minutes.
6. Testing and Cooling
Test for doneness by inserting a skewer into the center of the cakes; it should come out clean or with a few moist crumbs. Remove from the oven and allow to rest in the tins for 10 minutes. Turn out onto a wire rack to cool completely.
7. Layering
Once cooled, wrap the cakes in plastic film and chill for at least 2 hours (or overnight). Using a serrated knife or cake leveler, slice each cake horizontally to create four even layers, approximately 2.2 cm thick each.
8. Assembly
Prepare the [Stable Cream Cheese Frosting] while the cakes chill. Once the cakes are ready, place the first sponge layer on a cake board. Spread approximately 250g of frosting evenly and repeat with the remaining layers. Use the remaining frosting to apply a thin crumb coat, chill for 20 minutes, and then apply the final outer coat.
