Very Carroty Carrot Cake

·         Ingredients / for 6 people

315 g flour
250 g carrots (weight peeled and grated)
3 eggs
110 g brown sugar
80 g sugar
145 g sunflower oil
60 g crushed pecans
1 small handful of raisins (I forgot to put)
1 teaspoon vanilla extract
1 packet of baking powder (11 g)
1/2 teaspoon baking soda (3 g)
1/2  teaspoon salt
1 teaspoon cinnamon powder
1/4 teaspoon shaved ginger powder
1/2  teaspoon 4 spices

·         For topping:

300 g creamy fresh cheese like Saint-Morêt or Philadelphia
50 g soft butter
5 tablespoons icing sugar (or - depending on taste)
1 teaspoon vanilla extract
1 teaspoon lemon juice

·         For decoration:

Crushed cashew nuts

·         Preparation:

1.    In the bowl of a food processor or a large bowl, whisk the eggs with both sugars until the mixture becomes frothy. Add the oil and vanilla extract while continuing to mix.
2.    In another bowl put the flour, baking soda, salt, baking powder, cinnamon, ginger, 4 spices, mix then add the finely grated carrots and mix everything.
3.    Add this mixture to the previous preparation (eggs-sugar-oil mix well to have a homogeneous preparation.
4.    Then add the crushed pecans and finally the raisins, mix for a few more moments in the food processor with the leaves or by hand using a Maryse to homogenize everything.
5.    Butter generously and line the bottom with baking paper the two molds 22.5 cm in diameter (I use Wilton checkered molds) or a single high bort cake pan as the cake will rise during baking.
6.    Pour the cake mixture into the two molds in equal shares and bake in a preheated oven at 180 C for 25 to 30 minutes of baking, depending on the oven and the mold used. Check the baking with a knife if it comes out dry the cake is baked if not prolong baking.
7.    When the cake is baked, unmould it on a wire rack and let it cool completely.
8.    Meanwhile prepare the topping by whisking together the soft butter, icing sugar, vanilla extract, and lemon juice. Add the fresh cheese. Whisk a little to homogenize everything, but not too long, so as not to make the mixture too liquid.
9.    In the serving dish arrange a cake then spread the topping all the surface then place the second cake and coat the rest of the cream, let harden in the refrigerator at least 12 before tasting.
10.Before serving garnish with pecans and crushed cashews golden in the pan.
11.Good achievement and good tasting!

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