Happy sunny Sunday
A few days ago, my mom mentioned she liked carrot cake, ahh yes, she planted a seed!!!
How was I, to resist the temptation of not recreating this?
Impossible!!
After some Pinterest’ing, I got it!
Fyi: there is barely a slice left, needless to say… it was a success!!!
Time for … Sharing is Caring
Ingredients
Mixture
- 250 grams thin sliced carrots
- 150 grams brown sugar
- 150 grams flour
- 125 ml oil
- 75 grams walnuts
- 2 eggs
- 2 Teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 Teaspoons cinnamon
- 5 Teaspoon nutmeg
- 5 teaspoon ginger
- 5 teaspoon cloves
Frosting
- 300 grams powder sugar
- 100 grams cream cheese
- 75 grams butter
- 1 tablespoon vanilla extract
Pre-heat oven at 350°C
Remove the skin of the carrots and use a slicing machine to cut carrots in thin slices. Mix in a bowl eggs, oil and vanilla extract. Add remaining ingredients, except carrots and walnuts, in the bowl. Mix all well together, add sliced carrots to the mixture.
Cut the walnuts in small pieces and heat these for max 5 minutes, in the oven. Dust the walnuts in flour, and set aside.
Insert baking paper in 2 oven pans; I used 2 oven pans to easily layer the cake. Insert the mixture in each pan and sprinkle walnuts in both. Insert both in the oven for about 25 minutes.
Proceed with prepping the cream cheese frosting. Cut butter in pieces, use a hand mixer to mix it well. Add cream cheese, vanilla extract and a little bit powder sugar. Add remaining powder sugar bit by bit. Test the frosting while mixing, to adapt this to your taste buds.
I love using sugar, so naturally I used a lot.
Remove the cake from 1 of the cake pans and spread frosting on top. Place the other cake on top and spread remaining frosting on top. Decorate with whole walnuts and sugar rocks, whichever way your heart desires.
Store the cake (properly sealed) in the fridge for a day, before eating, the following day the cake is much more frumptious.
Bon appetite!
Appelita 