The glorious Carrot Cake recipe

23.1.14


Although I am not really a fun of walnuts I absolutely adore them in this carrot cake! I made this three layer cake in order to say goodbye to all my good friends, since I am leaving next Saturday for 4 months for Erasmus studies in Belgium! Get ready for lots of treats and tours all around Europe in the next few months!

This carrot cake is moist and full of flavor... You can vary how finely you chop the nuts for the sponge, depending on your preference.I chopped them finely in this recipe. Just don't forget to make enough frosting to cover the sides of the cake and not only the layers,as I did!
original recipe, from the Hummingbird Bakery Cookbook

Enjoy!

For the sponge:
250 gr soft light brown sugar
3 eggs
300 ml sunflower or 300 ml margarine melted
300 gr plain flour
zest of half orange
1 tsp bicarbonate soda
1 tsp baking powder
1 tsp ground cinnamon + extra to decorate the cake
1/2 tsp ground ginger
1/2 tsp salt
1/4 vanilla extract
300 gr carrots, peeled and grated
100 gr shelled walnuts, chopped + extra to decorate

For the Cream Cheese:
500 gr mascarpone cream cheese
100 gr heavy cream
70 gr confectioners' sugar ( less or more, depending on your preference)

Getting to it:
Preheat oven at 170 C.

Beat sugar, oil, and eggs in a freestanding electric mixer, until all ingredients are incorporated.
Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt, vanilla extract, and orange zest and continue to beat until well mixed. Best  add the flour in different batches in order to not create a flour cloud (been there, done that)!

Stir in the grated carrots and walnuts by hand with a wooden spoon until mixed.

Divide the mixture in three prepared cake tins (20 cm each) and flatten with a palette knife.
Bake in preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched.

Leave the cakes to cool slightly before turning them in a wire cooling rack to cool completely.
Prepare the frosting: Mix all the ingredients together, but do not over mix because it will split up. Refrigerate for 1 hour, minimum before use.

When the cakes are cold, put one layer in a cake stand and spread one quarter of the cream cheese over it, with a palette knife. Place second layer and repeat. Top with the last cake and spread the remaining frosting over the top and the sides. Finish it up with some chopped walnuts, golden sprinkles and a light sprinkling of ground cinnamon.

Leave it in the fridge to let it set, best one hour before serving.

7 comments :

  1. Αχ να χαρείς λυπήσου μας... (φαίνεται πεντανόστιμο γιαμ γιαμ )

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  2. πως βγηκε πως βγηκε?? θα το δοκιμασω σιγουρα!

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    1. ρε πολυ καλοοο! ειναι η συνταγη που σου ειχα δωσει και μου ειπες οτι ηταν πολυ γλυκο..αλλα με λιγοτερη ζαχαρη στο κεικ..

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  3. oh yummy yummy yummy!!!!
    οι φωτογραφίες είναι φανταστικές!!!!

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  4. Το carrot cake σου πρέπει να είναι το ίδιο νόστιμο όπως φαίνεται... Καλ/η επιτυχία στις σπουδές & να περάσεις αυτό το διάστημα όσο καλύτερα μπορείς & να το συνδυάσεις με πολλά ταξίδια στις γειτονικές χώρες, καθώς είναι ιδανική ευκαιρία...

    Have a great day!!!

    xoxo Violeta, your Shoegal Out In The World

    www.shoegaloutintheworld.com

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  5. it looks delicious, if only i could bake so well

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