Best Carrot Cake


Portions                       : from 12 to 16
Preparation Time        : 30 minutes
Ref regeneration          : 1 hour
Cooking Time             : 30 minutes

Nutritional information

Per serving: 664 calories; protein 8 g; fat 43 g; carbohydrates 66 g; fiber 2 g; iron 2 mg; calcium 73 mg; sodium 303 mg

·         Ingredients

500 ml (2 cups) of flour
5 ml (1 tsp.) Of baking powder
5 ml (1 tsp.) Of sodium bicarbonate
2.5 ml (1/2 tsp.) Of salt
2.5 ml (1/2 tsp.) Of cinnamon
2.5 ml 1/2 tsp.) Of nutmeg
2.5 ml (1/2 tsp.) Of ground ginger
4 œufs
250 ml (1 cup) of canola oil
5 ml (1 tsp.) Of vanilla
15 ml (1 tbsp.) Of orange peel
180 ml (3/4 cup) of brown sugar
180 ml (3/cup) of sugar
750 ml (3 cups) of grated carrots
500 ml (2 cups) of chopped walnuts


·         For the frosting:

2 packages of cream cheese, 250 g each, softened
125 ml (1/2 cup) of butter, softened
5 ml (1 tsp.) Of vanilla
1 liter (4 cups) of icing sugar

·         For decoration:

2 carrots
60 ml (1/4 cup) of honey


·         Preparation

1.    Preheat the oven to 180 ° C (350 ° F).
2.    In a bowl, combine the flour with the baking powder, baking soda, salt, and spices.
3.    Using an electric mixer, whisk eggs with oil, vanilla, zest, brown sugar, and sugar in another bowl. Stir in grated carrots.
4.    Gradually add the mixture of dry ingredients and stir until a homogeneous paste is obtained.
5.    Butter two 8-inch (20 cm) round molds, then spread the dough over. Bake for 30 to 35 minutes, until a toothpick inserted in the center of a cake, comes out clean. Let cool on a wire rack and unmold.
6.    Using the electric mixer, whip the cream cheese with the butter, vanilla and icing sugar until you get a creamy consistency.
7.    Spread a little frosting on the first cake, then cover with the second cake. Spread the rest of the frosting over the top and sides of the cake thus formed. Decorate the edges of the walnut cake. Refrigerate for 1 to 2 hours.
8.    Using a mandolin, cut the carrots into thin ribbons. Place in a bowl.
9.    Heat the honey in the microwave until the first simmers. Pour over the carrot ribbons and stir gently. Decorate the cake with the carrot ribbons.

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