Carrot cake, the carrot and spice cake
The essential very moist Anglo-Saxon cake ...
Ingredients
Carrot cake
- 300 g of flour
- 180 g brown sugar
- 4 eggs
- 250 ml rapeseed oil
- 330 g grated carrots
- 0,75 tbsp of natural vanilla extract
- 0,75 tbsp of cinnamon
- 1,5 tsp baking soda
- 0,75 cc of baking powder
- 1 tsp of salt
- 0,33 tsp nutmeg
- 80 g crushed walnuts + for decoration
Icing
- 450 g natural fresh cheese Philadelphia at room temperature
- 180 g soft butter at room temperature
- 1/2 tbsp of natural vanilla extract
- 240 g icing sugar to be dosed according to your taste
Prepare in advance
- Preheat the oven to 170 ° C traditional heat.
- Start by making the 3 levels of cakes. Butter and flour 3 round molds 15cm in diameter.
- In a bowl, combine the oil and brown sugar. Add the eggs one by one and the vanilla. Separately, mix the dry ingredients (flour, cinnamon, nutmeg, baking powder and baking soda). Gradually pour the dry ingredients into the wet ingredients. Mix to homogenize. Pour in the grated carrots and crushed walnuts, mix one last time.
- Cook for about 30 minutes (check doneness with a wooden pick). Let cool and unmold on a grid.
- Prepare the icing by starting by whipping the butter alone for one minute, adding the cream cheese and beating both for one or two minutes to obtain a creamy and homogeneous consistency. Gradually add the vanilla, then the icing sugar. Keep cool until assembly.
- For assembly, place the cake on the serving dish, place the first cake disc. Pour a layer of icing and smooth with a spatula. Cover with the second disc and then with a new layer of icing. Place the third disc and cover the entire layer cake with a thin layer of icing and refrigerate for 30 minutes so that it freezes. Then finish the icing on the cake, still using a spatula. Decorate with nuts. Refrigerate until tasting.
Notes
Do not be afraid of the large amount of oil, it is important, it is even the key to the moist and moist texture of the carrot cake.
Vary the oils, why not try coconut oil?
