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As usual, I present to you a recipe c is The carrot cake, a specialty of Aargau is even more appreciated than the carrot cake. Difficult to resist this sweet cake recipe. Really delicious and has a nice flavor, enjoy preparing it at the weekend
Ingredients
For a 23 cm pan
400 g caster sugar (a little less for me)
4 eggs
400 ml sunflower oil or neutral oil
1 teaspoon vanilla extract
400 g flour
3 tsp baking powder
1 tsp spice blend (I took cinnamon)
400g finely grated carrots
1 large handful of raisins
Cheese frosting:
600 g sifted icing sugar
480 g cream cheese, at room temperature
120 g butter at room temperature
1 tablespoon vanilla extract
Instructions
Whisk together the sugar, eggs, and oil until thickened.
Add the flour, baking powder and cinnamon and mix gently.
Add the grated carrots and raisins and mix until fully incorporated.
Butter and flour a 23 cm removable cake pan.
Pour the preparation into the mold and bake for about 70-80 minutes at 340F (170C) (or until the knife blade comes out dry) continue cooking if necessary (it all depends on the heat of the oven).
Let cool in the mold for 10mins then return to a wire rack until completely cooled.
Preparation of the frosting:
In a bowl, using an electric mixer, beat the cheese and butter on medium speed until the preparation is smooth.
Slowly add the icing sugar and vanilla until the texture is smooth and creamy (do not beat too much).
Place in the fridge until use.
Cut the cake in 3 and garnish with frosting. Glaze the cake and decorate the edges of crushed and toasted almonds.
Place in the fridge until serving.
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