Japanese Carrot Cake
This Japanese Carrot Cake is fluffy and buttery. It's a perfect baked treat for breakfast or for on the go. The carrots' sweetness and the almonds' nuttiness shine through in this delicious treat.
Yield: 1 Cake
Equipment
- 1 handheld or stand mixer
- 1 8" springform pan
Materials
Cooked Carrot Mixture
- 600 g carrots
- 100 g almond nibs or take silvered almonds and chop into smaller pieces
- 400 ml water
- 50 g sugar
- 2 tsp honey
Cake Mixture
- 200 g softened salted butter
- 150 g sugar, divided
- 4 egg separated
- 1 tsp vanilla
- 190 g all-purpose flour, sifted
- 2 tsp baking powder
Instructions
- Peel and finely dice 400 grams of carrots. Place in a saucepan with water, sugar, honey, and salt. Bring to a boil and cook until water evaporates and carrots are sweet and translucent. About 25 minutes.
- Cool and then add 50 grams of almond nibs
- Grate the remaining 200 grams of carrots. Use the smallest hole in the grater. Place in cheesecloth and squeeze the carrots to remove the juice. Add dried carrots to a bowl and add the remaining 50 grams of almond nibs
- Preheat oven to 350℉
- In a stand mixer, whip egg whites and sugar into stiff peaks. Once stiff, remove from stand mixer bowl and set aside.
- In same mixer (you don't have to clean it first) add softened butter. Cream butter on medium speed until light in color. 3-4 minutes. Scrape down and cream 1 minute more.
- Add vanilla extract and add yolks one yolk at a time while the mixer is running on low. Roughly 30 seconds for each yolk.
- While still on low speed, add grated carrots and the cooked diced carrots. About 3 minutes.
- While mixing, sift all purpose flour and baking powder in a small bowl.
- Add the butter mixture into a big bowl. Alternate between flour mixture and the whipped egg whites until everything is combined and you see no dry bits. Don't overmix.
- Pour into cake pan. Tap lightly to pop any large air bubbles.
- Bake for 60-70 minutes. Use a cake test to make sure it's baked through.
- Let cool on a wire rack until warm. Serve with greek yogurt and lemon zest.