Very Moist Carrot Cake


Preparation time        : 30 minutes
Cooking time               : 1 hour
Total time                   : 1 h 30 minutes
Portions                       : 10 persons

Ingredients

·         Carrot cake batter

220 g wheat flour
125 g coconut powdered sugar for me (so plan a little more cane sugar)
8 g baking powder 4 g = 1 tsp. coffee
4 g baking soda 4 g = 1 tsp. coffee
1 tsp. tablespoon cinnamon powder
1 generous pinch of salt
1 tsp. Coffee ginger powder
0.5 tsp. 1 teaspoon nutmeg
200 g of oil
a few drops of liquid vanilla extract
3 egg (s)
100 g de noix
250 g of grated carrots
75 g dried cranberries

·         Cheese frosting

250 g fresh cheese
100 g icing sugar
a few drops of liquid vanilla extract


·         Instructions

1.    Preheat the oven to 180 ° C.
2.    Prepare your ingredients
3.    Grate your carrots. I make 2 different "grater sizes": a classic, like the usual grated carrots, and a finer one. Crush your nuts with a large knife.

·         Prepare your cake

1.      In the bowl of your food processor (or in a container), mix all the powders (flour, sugar, yeast, bicarbonates, spices, and salt).
2.      Add oil, vanilla, and eggs, mix on low speed.
3.      Add the grated carrots, cranberries, and nuts.
4.      Butter and flour a missing mold (mine is 23 cm in diameter). Pour the dough and bake for 60 minutes at 180 ° C.
5.      Remove from the oven, place a sheet of baking paper on your cake. Add a heavy element (a pan for example) which will press the cake and give it a flat shape.
6.      Let your cake cool as well.


·         Meanwhile, prepare your icing

1.      Beat the cream cheese with the icing sugar and the vanilla until you have a homogeneous mass.

·         Glaze

1.      Cut your cake in two equal parts lengthwise. Generously glaze your cake in the middle (about 1/3 of the cheese frosting). Cover with your second half of the cake. Apply the cheese frosting in a generous layer on top.
2.      Decorate with what you want (there it was for Easter, I wanted a little rabbit but the eggs were good too).
3.      Chill before serving.


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