The tangy, rich cream cheese topping on this cake can travel - even on a hot day. Silky with sour cream, it bakes right over the batter and develops a caramelized flavor reminiscent of Basque cheesecake. As it cools, the deeply browned surface ripples, and the custardy cream cheese layer sets. The carrot cake beneath packs more carrots than most classic versions for a more complex natural sweetness and fine, sturdy crumb. Both batters are mixed by hand in the same bowl, making prep and clean up especially easy.
Provided by Genevieve Ko
Categories cakes, dessert
Time 1h15m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
- Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners' sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
- Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
- Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
- Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
- Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
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Bethey Pietraschke
[email protected]I love this carrot cake! It's so easy to make and it always turns out delicious.
lailuma nasery
[email protected]This is the best carrot cake recipe I've ever tried. It's so easy to make and it always turns out perfectly.
Olu
[email protected]I've made this carrot cake several times and it's always a hit. It's so moist and delicious.
Adhikari Shiv
[email protected]This carrot cake is the best! It's so moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
Syed izhar Shah
[email protected]I love this carrot cake recipe! It's so easy to make and it always turns out perfectly.
Vanessa chirinos
[email protected]This carrot cake is so easy to make and it turned out so moist and flavorful. I will definitely be making it again.
Fidelis pascal
[email protected]I've made this cake for years and it's always a hit. It's so moist and delicious, and the cream cheese frosting is the perfect finishing touch.
Khalid Iqbal
[email protected]This carrot cake is amazing! It's so moist and flavorful. I highly recommend it.
MR Ebrohim
[email protected]This carrot cake is delicious and easy to make. I love that it's made in one bowl.
Maksud Alam
[email protected]I've made this cake several times and it's always a hit. It's so moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
sahil e wafa Nawab
[email protected]This is the best carrot cake recipe I've ever tried. It's so easy to make and it always turns out perfect.
Mephisto's Tarot
[email protected]I made this cake for my daughter's birthday and she loved it! It was so moist and fluffy, and the frosting was perfect.
Neo Semosa
[email protected]I love this recipe! It's so simple and the cake always turns out moist and delicious.
Amir Zaib
[email protected]This carrot cake is so easy to make and it tastes amazing! I've made it several times and it's always a hit.
Akash Prebuddha
[email protected]I followed the recipe exactly and my carrot cake turned out great! It was moist and flavorful with just the right amount of sweetness.
XMART 1
[email protected]This carrot cake is delicious! I made it for a potluck and it was a hit. Everyone loved it.
Ethan Wilkinson
[email protected]I'm not usually a fan of carrot cake, but this recipe changed my mind. It's so moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
Cassandra Wilson
[email protected]This carrot cake recipe is a keeper! It's so easy to make and it turned out perfectly moist and flavorful. I added a little extra cinnamon and nutmeg, and it was perfection.