Carrot cake
Carrot cake has been a favourite since the middle ages. Before sugar was in abundance and during times of war and rationing, the natural sweetness of carrots have made it useful to bakers (and anyone with a sweet tooth) everywhere. The secret to the perfect carrot cake is in the icing. Another important component is the crunchiness supplied by the walnuts. Some people like to replace the walnuts with pecans, but it just depends on taste. Personally I think a good carrot cake is one sure way to discover a good restaurant. If they manage to combine the ingredients to create smooth, dense, humid and juicy deliciousness, then the rest of their menu will definitely be spot on.
1. Preheat the oven to 175 degrees Celsius 2. Grate the carrots in a food processor. I’ve done it by hand many times and I wouldn’t recommend it! 3. Crush the walnuts to taste. 4. Put the flour, baking soda, baking powder, salt and cinnamon in a large bowl and mix them together with your hands or a wooden spoon. You can add grated coconut to add extra taste. 5. In another bowl, add the eggs and sugar. Once you have mixed them together, add the sunflower oil. 6. Combine the two mixtures, stirring in the grated carrots and folding in crushed walnuts. 7. Grease two round cake tins with sunflower oil or butter and divide the cake mixture between the two. 8. Bake in the oven for about 30 minutes. Ovens do vary, so don’t worry if it’s not done on time. Just make sure that you can stick a knife or toothpick into the centre of the cake and that it comes out clean. 9. Let it cool in the pan for 10 minutes before removing from the cake tin and letting cool on a wire rack. 10. To make the icing combine the butter, cream cheese, icing sugar, lemon juice and lemon zest in a medium sized bowl. Beat until the mixture is smooth and creamy. 11. Once the cake is cool, cover the bottom layer with icing before adding the second layer and covering your entire creation in icing. 12. Decorate with walnuts and place in the fridge before serving. |
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Ingredients
Carrot cake
· 450 g wholemeal flour
· 450 g brown sugar
· 680 g grated carrots
· 230 ml sunflower oil
· 4 eggs
· 230 g roughly chopped walnuts
· 1 teaspoon salt
· 1 teaspoon cinnamon
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· 100 g coconut (optional)
Icing
· 230 g cream cheese
· 60 g butter
· 450 g icing sugar
· 1 teaspoon lemon juice
· 1 teaspoon lemon zest
This post was uploaded by Cecilia Bogaard the 8 February 2010 at 8:25 AM.
Tags: carrot cake, coco, destacados gastronomia, featured gastronomy, limon, pastel, pastel de zanahoria, sugar, gastronomy, flour, dessert, recipe, confectionery, carrot cake, cake, carrot
6 comments
En la receta de mi madre, las nueces brillan por su ausencia. Es el coco el que acompaña a la zanahoria (siempre manteniendo el equilibrio). Doy fe de que aunque le falte el crujiente de esta receta, queda exquisita. Jugosa es decir poco.
Welcome to A-Z Monday. I love a moist carrot cake with cream icing. It is especially good with a cup of coffee. Hope you have a very nice Monday.
Happy Monday Cecelia
This is my favorite dessert-
I could eat this for breakfast, lunch and dinner too!
Welcome to A to Z Mondays. This looks good! I like carrot cake because it’s so moist and dense. Nothing like it!
Enjoy your Monday.
I love carrot cake - and for A-Z Monday, you get an extra point for using a food with 2 words starting with C!
MMmmmmmm. Carrot Cake was always my request for my birthday cake. Haven’t had any good carrot cake in years really. Now I’ll have to add your recipe to my “to do” list!!
Happy A-Z Monday!!