How to make Perfect Carrot cake with Cheese frosting and Swiss buttercream

Every year we have tradition to make certain meals. But for this 2018 year we decided to change our traditions and make this Perfect Carrot cake with Cheese frosting and Swiss buttercream which my children love so much. It’s super soft, light and very delicious. You will definitely love it! Enjoy!


Perfect Carrot cake with Cheese frosting and Swiss buttercream
Very delicious and easy cake.
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For cake batter
  1. 500 gr of grated carrot
  2. 4 eggs
  3. 300 gr of walnuts
  4. 200 gr of sugar
  5. 250 gr of corn oil
  6. 300 gr of all – purpose flour
  7. 1 tsp. of baking powder
  8. 1 tsp. of baking soda
  9. Pinch of nutmeg
  10. 1 tsp. of cinnamon
  11. 1 tsp. of coffee extract
  12. Pinch of salt
For cakes greasing
  1. 50 to 70 ml of saffron syrup
For cheese frosting
  1. 300 gr of Philadelphia cheese
  2. 300 gr of whipping cream
  3. 55 to 80 gr of icing sugar
  4. Vanilla extract
For Swiss buttercream
  1. ½ cup of sugar
  2. 2 egg whites
  3. Vanilla extract
  4. 150 grams of softened butter
For decorating
  1. Meringues
  2. Chopped walnuts and hazelnuts
  3. Sugar decorations
Cake batter
  1. Preheat oven to 356 degrees F (180 degrees C).
  2. Toast walnuts in frying pan without oil, cool and chop into chunks.
  3. Put grate carrot into a bowl, add walnuts, pinch of nutmeg, sifted flour, baking powder, baking soda, salt and cinnamon. Mix with your hands.
  4. Beat eggs with sugar until fluffy and pale consistency.
  5. Add egg mixture into carrot mixture and stir until combine.
  6. Add corn oil and stir once more.
  7. Add coffee extract and give a good stir.
  8. Divide batter into four parts. Pour batter into lined baking pans greased with butter and dusted with flour. I use 20.3 cm x 7,6 cm (8 in. x 3 in.) baking pans.
  9. Bake for 15 to 25 minutes.
  10. Place baking pans on the wire rack and completely cool the cake layers.
Cheese frosting
  1. Put cream cheese into a whisking bowl, add whipping cream and icing sugar.
  2. Beat until strong peaks.
  3. Add vanilla extract and mix once more.
Swiss buttercream
  1. Cut butter into cubes.
  2. Pour egg whites into a bowl and place it on the water bath.
  3. Add sugar and whisk until sugar completely dissolve for about 5 to 7 minutes.
  4. Remove from the heat and beat until strong peaks.
  5. Add butter by one cube at a time and mix until combine.
  6. Add vanilla mixture and mix once more on the low speed.
Assembling of cake
  1. Grease one cake layer with saffron syrup and put into baking pan, add cheese frosting and level it with spatula, cover with other cake layer and add cheese frosting on top. Level with spatula and put into refrigerator at least 2 hours.
  2. Take the second pan and repeat the same process with two remaining cake layers.
  3. Take cake out of refrigerator. Carefully remove from baking pans and put one cake on top of other one.
  4. Grease with Swiss buttercream and level with spatula.
  5. Sprinkle with chopped nuts, decorate with meringues and sugar decorations and serve.
  6. Bon Appetite!
  1. Have nice holidays!
Creative Family

Recipe video here: