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The Carrot cake is a very easy cake to prepare, you can make the base the day before and garnish the day if you don't like the frosting too much you can choose a small cake and cover it with a fine frosting in this case. remember to divide the quantity by two so that it is not very high.
Ingredients
500 ml (2 cups) flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) cinnamon
2.5 ml (1/2 tsp) nutmeg
2.5 ml (1/2 tsp.) Ground ginger
4 eggs
250 ml (1 cup) canola oil
5 ml (1 tsp) vanilla
15 ml (1 tbsp.) Orange zest
180 ml (3/4 cup) brown sugar
180 ml (3/4 cup) sugar
750 ml (3 cups) grated carrots
2 cups (500 ml) chopped walnuts
For the frosting:
2 packages of cream cheese, 250 g each, softened
1/2 cup (125 ml) softened butter
5 ml (1 tsp) vanilla
1 liter (4 cups) icing sugar
For decoration:
2 carrots
1/4 cup (60 ml) honey
Preparation
Preheat the oven to 180 ° C (350 ° F).
In a bowl, combine the flour with the baking powder, baking soda, salt, and spices.
Using an electric mixer, whisk eggs with oil, vanilla, zest, brown sugar and sugar in another bowl. Stir in grated carrots.
Gradually add the mixture of dry ingredients and stir until a homogeneous paste is obtained.
Butter two 8-inch (20 cm) round molds, then spread the dough over. Bake for 30 to 35 minutes, until a toothpick inserted in the center of a cake, comes out clean. Let cool on a wire rack and unmold.
Using the electric mixer, whip the cream cheese with the butter, vanilla and icing sugar until you get a creamy consistency.
Spread a little frosting on the first cake, then cover with the second cake. Spread the rest of the frosting over the top and sides of the cake thus formed. Decorate the edges of the walnut cake. Refrigerate for 1 to 2 hours.
Using a mandolin, cut the carrots into thin ribbons. Place in a bowl.
Heat the honey in the microwave until the first simmering. Pour over the carrot ribbons and stir gently. Decorate the cake with the carrot ribbons.
Ingredients
500 ml (2 cups) flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) cinnamon
2.5 ml (1/2 tsp) nutmeg
2.5 ml (1/2 tsp.) Ground ginger
4 eggs
250 ml (1 cup) canola oil
5 ml (1 tsp) vanilla
15 ml (1 tbsp.) Orange zest
180 ml (3/4 cup) brown sugar
180 ml (3/4 cup) sugar
750 ml (3 cups) grated carrots
2 cups (500 ml) chopped walnuts
For the frosting:
2 packages of cream cheese, 250 g each, softened
1/2 cup (125 ml) softened butter
5 ml (1 tsp) vanilla
1 liter (4 cups) icing sugar
For decoration:
2 carrots
1/4 cup (60 ml) honey
Preparation
Preheat the oven to 180 ° C (350 ° F).
In a bowl, combine the flour with the baking powder, baking soda, salt, and spices.
Using an electric mixer, whisk eggs with oil, vanilla, zest, brown sugar and sugar in another bowl. Stir in grated carrots.
Gradually add the mixture of dry ingredients and stir until a homogeneous paste is obtained.
Butter two 8-inch (20 cm) round molds, then spread the dough over. Bake for 30 to 35 minutes, until a toothpick inserted in the center of a cake, comes out clean. Let cool on a wire rack and unmold.
Using the electric mixer, whip the cream cheese with the butter, vanilla and icing sugar until you get a creamy consistency.
Spread a little frosting on the first cake, then cover with the second cake. Spread the rest of the frosting over the top and sides of the cake thus formed. Decorate the edges of the walnut cake. Refrigerate for 1 to 2 hours.
Using a mandolin, cut the carrots into thin ribbons. Place in a bowl.
Heat the honey in the microwave until the first simmering. Pour over the carrot ribbons and stir gently. Decorate the cake with the carrot ribbons.
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