Ottolenghi Carrot Cake

Step 1

Preheat oven to 340°F (170°C). Grease and layer the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.

Step 2

sift dry ingredients: flour, baking powder, baking soda, and spices in a large bowl and set aside.

Step 3

Whisk the whole egg with one egg yolk in a separate small bowl. Place sunflower oil and granulated sugar in the bowl of a stand mixer or a mixing bowl using an electric mixer. Beat for one minute at medium speed.

Step 4

Decrease the speed and add beaten eggs. Add chopped walnuts, desiccated coconut, grated carrots, sifted dry ingredients, and mix just to combine.

Step 5

Using an electric mixer, beat egg whites with salt until firm. Carefully add the whites to the main preparation in three additions and mix them with a rubber spatula.

Step 6

Pour the cake batter into the prepared pan and bake for about 1 hour. Check the cake's doneness with a toothpick or a cake tester: the cake is ready if it comes out dry. Take the cake out of the oven and let it cool.

Step 7

place room-temperature cream cheese in a bowl and beat with an electric mixer. Whisk softened butter, icing (powdered) sugar, and honey in a separate bowl. Add this mixture to the cream cheese and whisk again.

Step 8

remove the cooled cake from the pan and cut it horizontally with a serrated knife or a cake leveler. Place the first cake layer on a cake board or a serving plate. Spread half of the cream cheese frosting.

Step 9

Place the second cake layer, and cover the remaining cream cheese frosting, making waves on top. Sprinkle with the remaining chopped walnuts.