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Discover the secret to a perfectly moist and flavorful carrot cake with this sous vide recipe. Combining precise temperature control with traditional baking flavors, this method ensures your cake stays tender and moist from start to finish. Topped with a creamy cream cheese frosting, it’s an indulgence that’s both elegant and easy to prepare.
Ingredients Needed
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon lemon juice (optional)
Preparation Steps
Preheat your sous vide water bath to 170°F (77°C). Prepare a vacuum-sealable bag or a heat-safe container suitable for sous vide cooking. In a large mixing bowl, combine the eggs, sugar, vanilla, and vegetable oil. Mix until smooth. Add the grated carrots and stir well. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into a greased or parchment-lined vacuum bag or container. Seal tightly, removing as much air as possible. Submerge in the preheated water bath and cook for 60 minutes. Once done, carefully remove the cake from the bag and let it cool completely on a wire rack.
Making the Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, beating continuously. Add lemon juice for a slight tang if desired. Spread the frosting generously over the cooled cake.
Serving and Tips
This sous vide carrot cake is best served chilled or at room temperature. For added flavor, sprinkle with chopped walnuts or a dusting of cinnamon. The sous vide method ensures each slice remains moist and tender, making it a perfect choice for special occasions or everyday treats.