This whole recipe started when i had to make the birthday cake of my girlfriends father...but the carrot cake is a cake that i havent been able to perfect, for some reason ALWAYS when i tried to make it something always went wrong.(oven went off several times etc.) I know its a noob-proof cake even with the marzipan decorations...
I decided to go for an old-school rustic version (flavors and presentation), and after I tasted it I must say its a definetely must...
2 Cups flour
1 cup sugar
1 1/2 tablespoon of baking powder (royal)
1 tablespoon salt
2 tablespoons cinnamon
3 1/2 eggs
1 cup of vegetable oil
2 1/2 cups of grated carrots
a handful of nuts.
In the mixing bowl put the eggs, oil and the sugar and in a separate bowl put the flour, baking powder, salt and cinnamon.
Whisk together the eggs, oil and sugar and then add the dry ingredients to the wet ingredients, mix until everything is well-incorporated and then throw in the carrots.
Pour into a 12 inch cake springform pan and bake around 50 minutes or until a toothpick inserted in the middle comes out clean.
Betun or frosting
1 package of philadelphia cream cheese
2 tablespoons of butter
1 tablespoon of lemon juice
a few drops of vanilla extract.
4 cups of confectioners sugar
Put the first 4 ingredients on an electric mixer and cream them until the mix gets a smooth texture. Then add slowly the sugar and keep on with the mixing until you have used all of the sugar.
A few carrtos and the lemon for the frosting
On the left bowl I mashed up the oil, sugar and eggs
Flour, cinnamon, baking powder and salt
Pic 1 + Pic 2 + grated carrots
Bake for around 50 minutes at 175 C.
Let it cool for about 30 minutes before you apply the frosting and spray on the nuts.
You might end up with something like this
When i was doing my mise en place...
Out of nowhere my cat appeared and started to scratch itself with the table on what seemed to be a convulsion episode...epic.