I am very fond of carrot cake and should I first make a cake then it should be good. To me, a good carrot cake is juicy, delicious taste of spices, carrot and a delicious icing. This is an upgrade of the first edition I posted. The recipe is almost the same, but here there is a little more cream cheese and the cake is with a simple method 4 layers. It gives a perfect distribution between the cream cheese and the cake itself. I topped the cake with a little grated raw carrot. If you are going to try a good carrot cake, you have to try this one.
Ingredients
Cake base
- 4 pcs egg
- 270 gram sugar
- 180 gram wheat flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp vanilla sugar
- 2 tsp cardamom
- 1 tsp salt
- 1,5 dl rapeseed oil
- 1 pcs vanilla pod
- 7 pcs grated carrot
Icing
- 600 gram cream cheese natural
- 150 gram butter
- 375 gram icing sugar
- 3 tsp vanilla sugar
Step 1
It is important that the ingredients have about the same temperature when you mix the batter together. Then find 4 large eggs and pour into a food processor together with the sugar.
Step 2
Drive to a light egg dose. This takes about 5-7 minutes.
Step 3
Measure out flour and spices and pour into a bowl. Clean the carrots (I used a large packet), run into small pieces in a blender or grate with the finest part of the grater. Squeeze out some of the juice.
Step 4
When you have an airy and white egg dose, add the flour with the spices in a strainer. Sift the flour mixture together with the batter.
Mix gently with a spatula. Pour in the oil and the grated carrots and mix gently.
Step 5
Find a long pan and place on baking paper. Pour the batter over and distribute evenly on the tray. Gently tap the tray a few times against the bench for a completely even result. Bake at 190 degrees on the bottom rack in the oven for about 32-35 minutes. Cool and remove the baking paper. Divide into 4 equal pieces.
Step 6
Whisk together the cream cheese and add layers as shown in the film. Sprinkle with a little grated carrot and serve. Can be left in the fridge for a while before serving. Good luck.
