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Carrot Cake Moelleux

Irresistibly Moist Carrot Cake Moelleux with Lemon Frosting

This Carrot Cake Moelleux is irresistibly moist and features creamy lemon frosting, making it a delightfully nourishing dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Grated Carrots Use fresh, finely grated carrots for sweetness and moisture.
  • 1 cup Almond Flour Adds texture and nutty flavor; substitute with all-purpose flour if needed.
  • 1 cup Chopped Pecans Gives a crunchy texture; replace with walnuts or omit for nut-free.
  • 1/2 cup Dried Cranberries Contributes a sweet-tart contrast; try dried cherries or raisins as alternatives.
  • 4 Eggs (separated) Whites need to be beaten until stiff for a fluffy cake.
  • 1 1/2 cups All-Purpose Flour Essential for structure; consider a gluten-free blend if desired.
  • 1 cup Brown Sugar Enhances sweetness and moisture compared to white sugar.
  • 1/2 teaspoon Salt Just a pinch amplifies flavor; omit for low-sodium.
  • 1 each Lemon (zest and juice) Brightens up flavors.
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon All-Spice Adjust to taste.
  • Butter for greasing the pan Prevents sticking.
For the Frosting
  • 1 cup Softened Butter Creates a creamy base.
  • 4 cups Powdered Sugar Provides sweetness and smooth texture.
  • 8 ounces Cream Cheese Adds richness and tang.
  • 1 teaspoon Lemon Extract Lends lemon flavor to frosting.

Equipment

  • mixing bowl
  • whisk
  • Cake Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Gather your ingredients while the oven warms up.
  2. Whisk together the egg yolks and brown sugar until pale and frothy for 3-4 minutes.
  3. Mix in lemon zest, flour, salt, ground almonds, chopped pecans, and spices until well blended.
  4. Fold in grated carrots and lemon juice until just combined.
  5. Beat egg whites until stiff peaks form, then gently fold into the carrot mixture.
  6. Grease a round cake pan with butter or line with parchment paper, then pour in the batter.
  7. Bake for 40-50 minutes, checking for doneness with a toothpick.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whip the softened butter and powdered sugar together until creamy, then mix in cream cheese and lemon extract until smooth.
  10. Frost the completely cooled cake with the creamy lemon frosting and refrigerate for at least 12 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 5000IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Refrigerate the unfrosted cake up to 2 months; store in an airtight container in the fridge for up to 4 days.

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