Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze Recipe

Name: Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 large eggs; 2 1/4 cup cake flour; 1 cup packed light brown sugar; 2 tsp baking powder; 2 tsp ground cinnamon; 1 1/4 tsp ground ginger; 1 tsp salt; 1/4 tsp ground nutmeg; 2/3 cup canola oil or any flavorless oil; 1/2 cup smooth, unsweetened applesauce; 2 tsp vanilla extract; 1 cup finely grated carrots; 2 tsp grated lemon zest; 1/3 cup granulated sugar; 4 oz cream cheese, at room temperature; 2 tbsp salted butter, at room temperature; 1 1/2 cup confectioner's sugar; 3 tbsp whole milk, more if needed; 1/2 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 cup chopped nuts, I used pecans, walnuts and peanuts

Servings: persons

7 large eggs
2 1/4 cup cake flour
1 cup packed light brown sugar
2 tsp baking powder
2 tsp ground cinnamon
1 1/4 tsp ground ginger
1 tsp salt
1/4 tsp ground nutmeg
2/3 cup canola oil or any flavorless oil
1/2 cup smooth, unsweetened applesauce
2 tsp vanilla extract
1 cup finely grated carrots
2 tsp grated lemon zest
1/3 cup granulated sugar
4 oz cream cheese, at room temperature
2 tbsp salted butter, at room temperature
1 1/2 cup confectioner's sugar
3 tbsp whole milk, more if needed
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup chopped nuts, I used pecans, walnuts and peanuts

1
Preheat oven to 325.
2
Have a ungreased tube pan ready.
3
Separate the eggs putting the whites in a large bowl and the yolks in a smaller bowl
4
Whisk together until quite smooth the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt
5
Beat egg whites until foamy, Slowly add granulated sugar and beat until it forms firm peaks
6
Add yolks, applesauce, oil and vanilla to flour mixture, beat on low 1 minute then increase speed and beat on high for 3 minutes until very well blended
7
Add the carrots and lemon zest and beat until well incorporated about 30 seconds
8
Fold 1/4 of the whites into the yolk batter, then in 3 more additions fold in the remainin whites.
9
Take care not to deflate to much but fully incorporate ingredients
10
Pour into tube pan.
11
Bake about 60 minutes until deep golden brown and the top will have cracks that look moist.
12
Cool completely upside down on a bottle, see picture below
13
When cake is cool run a thin sharp knife all around cake, including center of tube.
14
Invert to realease cake on plate.
15
MAKE CINNAMON CREAM CHEESE GLAZE
16
Beat cream cheese and butter until smooth
17
Beat in confectioner's sugar, milk, vanilla a cinnamon on low until combined then increase speed to medium high and beat until a spoon able glaze consistancy.
18
Add drops more of milk only if to thick
19
Spoon over cake, smoothing with off set spatula and allowing excess to run down sides.
20
Sprinkle nuts on immediately while glaze is soft

1676

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 7 large eggs, 2 1/4 cup cake flour, 1 cup packed light brown sugar, 2 tsp baking powder, and more.

Yes, Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze

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