rose bakery’s carrot cake is a satisfying affair and one of their signature baked goods. the cake itself is light and fluffier than the typical carrot cake, and ideally moist. it’s a carrot cake without raisins and crushed pineapple, which at first bite tasted like something was missing to me. but upon second and third bite, i realised that the exclusion of these items actually enabled me to taste the carrots in the cake. i’d be remiss if i didn’t mention the heavenly cream cheese frosting — best consumed at room temperature (just a bit sweet, just a bit tangy, and totally creamy).
the cake is served as mini, individual-sized cakes at the restaurant, rather than cut into wedges from a larger cake — makes them a lot cuter imho! altho, baking up a whole 9″ cake is also considerably easier.
the directions for the recipe, although written in english, do require a bit of unentanglement, especially the bit about the eggs. unlike a lot of american carrot cake recipes, this version suggests that the eggs should be beaten until they reach the ribbon stage and the dry ingredients folded in thereafter. it’s probably the aeration of the eggs that gives the cake its great texture. i’ve done my best to describe how i interpreted the recipe below.
Rose Bakery’s Signature Carrot Cake
(makes 1 nine-inch round cake; directions have been re-written for clarity)
|For the Cake|
|Eggs||4 large ones|
|Sunflower Oil||300 ml (I used canola)|
|Carrots||4-5 medium carrots, finely grated (grating them in the food processor is fine)|
|Flour||300g (sifted, as it will be folded into the batter)|
|Ground cinnamon||1 tsp|
|Baking Soda||½ tsp|
|Walnuts||150g finely chopped (I used pecans)|
|For the Icing|
|Butter||125g @ room temp|
|Cream cheese||250g @ room temp|
|Powdered Sugar||50-75g (depending on sweetness preference)|
|Vanilla extract||½ tsp|
- Butter a 9″ round cake tin. Line the bottom with parchment paper and set aside. Pre-heat oven to 350ºF.
- Sift together the flour, cinnamon, baking powder and salt in a medium sized bowl and set aside.
- In the bowl of your standmixer, beat eggs for about 1 minute. Then add in about half the sugar. Continue beating until the eggs have double in size and reach the ribbon stage. Then pour in the rest of the sugar and continue to beat for 30 seconds.
- Pour in the oil and beat for 3 more minutes.
- Then turn off the mixer, and fold in the flour mixture from earlier.
- Next, fold the nuts into the batter.
- Pour the batter into the cake pan. (You might want to spin the pan around a few times to help the batter evenly distribute).
- Bake for 45-50 minutes or until a cake tester comes out clean.
- Allow the cake to cool in the pan until you can lift the pan with your bare hands. Invert to remove from pan, and let it cool completely on a rack.
- For the icing, beat butter and cream cheese in the bowl of your standmixer on high until smooth and creamy. Then pour in vanilla extract and powdered sugar. Beat for a few more minutes.
- When the cake has completely cooled, spread the icing on top.