Carrot Cake with Cream Cheese Swirl
Classic carrot cake made with a slightly sweet but not overly sweet cheesy cream cheese swirl to balance all those flavours. Creamy, rich, fluffy, and delicious!
- Yield: 9 hearty bites 1x
Ingredients
Scale
- 80g / 2,8 oz aquafaba (the liquid from a can of chickpeas)
- 70g / 2,5 granulated sugar
- 40g / 1,4 oz light brown sugar
- 90g / 3,2 oz all purpose flour
- 1 tsp baking powder
- A hearty pinch of salt
- 1/2 tbsp vanilla sugar or splash of vanilla extract
- 1,5 tsp ground cinnamon
- 1,5 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 100g / 3,5 oz finely shredded carrot, the excess liquid pressed out of
- 80g / 2,4 oz neutral oil
For the swirl
- 200g / 7 oz cream cheese
- 30g / 1,1 oz granulated sugar
- 1 tbsp vanilla sugar or 1/2 tsp vanilla extract
- 1/2 tbsp potato starch
Instructions
- Preheat the oven to 175ºC / 350ºF. Prepare a square pan by greasing and lining it with parchment paper. My pan was 18×18 cm / 7×7 inches.
- Start by beating the aquafaba and sugar to a soft meringue texture using an electric mixer.
- In a large bowl, mix the dry.
- Carefully, fold in the dry into the meringue. Then fold in the shredded carrot and oil.
- Transfer the batter to the prepared pan.
- Quickly, whip together the cream cheese, sugar, vanilla, and starch.
- Dollop onto of the batter and swirl around using the end of a spoon.
- Bake in the bottom part of the oven for 30-40 minutes, depending on the size of the pan. Take out, let cool, slice up, and enjoy!
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Find it online: https://hannaekelund.com/carrot-cake-with-cream-cheese-swirl/