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Carrot Cake Moelleux

Moist Carrot Cake Moelleux with Creamy Frosting Bliss

This Moist Carrot Cake Moelleux is a delightful indulgence filled with wholesome carrots and creamy frosting.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Grated Carrots Use finely grated carrots for optimal texture.
  • 1 cup Almond Flour Can be replaced with regular flour for a gluten-containing version.
  • 1 cup Chopped Pecans Toasting nuts enhances their flavor before baking.
  • 1/2 cup Dried Cranberries Raisins can be used as an alternative.
  • 3 large Eggs Separate yolks and whites for a lighter texture.
  • 1 cup Flour Use gluten-free flour blend for a gluten-free version.
  • 1 cup Brown Sugar Use dark brown sugar for a richer flavor.
  • 1 teaspoon Salt Essential for flavor development.
  • 1 each Lemon (Zest and Juice) Use fresh lemons for best results.
  • 1 teaspoon Cinnamon, Ground Adjust spices according to personal preference.
  • 1 teaspoon Ground Ginger Adjust spices according to personal preference.
  • 1 teaspoon Mixed Spices Adjust spices according to personal preference.
  • 1 tablespoon Butter (for greasing the pan) Use unsalted butter when applicable.
For the Frosting
  • 1/2 cup Soft Butter Make sure it’s at room temperature for easy mixing.
  • 8 ounces Cream Cheese Can use mascarpone or ganache instead.
  • 2 cups Icing Sugar Sift for a smoother texture before mixing.

Equipment

  • Mixing Bowl
  • electric mixer
  • Spatula
  • Springform Cake Pan
  • Oven

Method
 

Step‑by‑Step Instructions for Carrot Cake Moelleux
  1. In a large mixing bowl, combine the egg yolks and brown sugar. Using an electric mixer, beat them together on medium speed until pale and frothy, about 3-5 minutes.
  2. Gradually sift in the lemon zest, flour, almond flour, salt, and spices into the egg mixture. Gently fold until just combined.
  3. Fold in the finely grated carrots and fresh lemon juice. Add chopped pecans and dried cranberries.
  4. In a separate clean bowl, whip the egg whites on high speed until stiff peaks form, about 3-4 minutes. Gently fold into the batter.
  5. Preheat your oven to 180°C (356°F), and grease a springform cake pan with unsalted butter.
  6. Pour the batter into the greased pan and smooth the top. Bake for 40-50 minutes.
  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes.
  8. Prepare the frosting by beating the soft butter, cream cheese, and sifted icing sugar until smooth.
  9. Once cooled, generously frost the top and sides of the cake with the cream cheese frosting. Refrigerate for at least 12 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 230mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow the cake to cool completely before frosting to prevent melting.

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