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.
- 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
- 600 gram cream cheese natural
- 150 gram butter
- 375 gram icing sugar
- 3 tsp vanilla sugar
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.
Drive to a light egg dose. This takes about 5-7 minutes.
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.
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.
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.
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.