Carrot Cake with Cream Cheese Frosting and Orange–Carrot Curd

Preparation method:

• Tip for getting started:
  Use fresh, finely grated carrots for a soft and fragrant cake. Mix the eggs and oil at room temperature, and gently fold in the flour to keep the cake light and fluffy.
• For the cake, preheat the oven to 180°C (350°F) and prepare a baking pan. Beat the eggs with the sugar until light and airy, then gradually add the oil. Sift the flour together with the baking powder and salt, and gently fold it into the wet mixture without overmixing. Add the finely grated carrots, orange zest, and cinnamon, mixing lightly until combined.
  
• Finally, add the ground nuts or almonds, pour the batter into the pan, and bake until the cake passes the toothpick test. Then, let it cool completely.
• For the cream cheese frosting, beat the cream cheese with the soft butter until smooth and fluffy, then add the powdered sugar and vanilla extract. For extra flavor, you can also fold in a little orange zest.
• For the tangy carrot and orange cream, place the grated carrot in a small saucepan with the orange juice and sugar, and cook over low heat until the carrot softens. Add the starch dissolved in cold water and stir until the cream thickens nicely, then remove from heat and fold in the small cube of butter for shine and creaminess. Let the cream cool completely.
  
  
• For assembly, cut the cooled cake in half. If you’re using a removable loaf pan, you can assemble it directly in the pan, as I did. Place the top half of the cake back in the pan and keep the bottom half for last, as it is straighter and will look better on the outside. Spread the cream cheese over the first layer, then add the carrot and orange cream only in the middle.
• Once you’ve layered the two creams, place the second half of the cake on top and gently press it just enough to set it over the filling. Chill the cake for a few hours so the creams settle nicely and the flavors meld together. Finally, carefully remove the carrot cake from the pan and decorate it with the remaining cream cheese, using the carrot and orange cream to create a pretty pattern on top. If you like, sprinkle a little ground nuts or orange zest for extra freshness and texture.
• For serving, cut the carrot cake into nice slices and enjoy its fluffy texture and the fresh flavors of orange and carrot. This dessert is wonderful both right away and the next day, when the flavors have settled even more. Store the cake in the refrigerator, covered, where it will stay perfectly for 3–4 days, remaining just as soft and delicious.
• Sper să vă bucurați de acest carrot cake la fel de mult cum ne-a bucurat și pe noi. Este un desert simplu și plin de arome care aduc zâmbete, perfect pentru momente împărtășite în familie sau cu prietenii. Dacă îl preparați, abia aștept să văd cum v-a ieșit și să îmi spuneți impresiile voastre. Poftă bună și spor în bucătărie!