Gastronomy

Cake full of love

Carrot cake is one of those things that you either love or severely dislike. I was a person who belonged to the latter group of people.

If I have to catch one reason why I really disliked this cake in the past would probably be dryness and its strange texture that seemed like the cake itself wasn’t baked properly. Also, the frosting should really be spot on to make this dessert appetizing. 

I had more than 10 fails in trying to perfect this recipe. I love to enrich it with raisins and dried cranberries and I really encourage you to try it at least once. Of all of the nuts I have tried to use here, walnuts or pecans suit the best. Almonds are a complete miss for me, as well as hazelnuts.

Before putting them in the cake batter, make sure you soak the raisins and cranberries in water for an hour prior to making the cake.

Carrot cake recipe

ingredients: 4 eggs, 3/4 cup of white granulated sugar, 1 cup of brown sugar, 2 teaspoons of vanilla extract, 3 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of salt, 1 1/4 cup of vegetable oil, 2 cups of flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, 3 cups of grated carrots, 1/2 cup of finely ground walnuts, 1/2 cup of chopped walnuts, 1/2 cup of raisins, 1/2 cup of dried cranberries.

frosting: 200 grams of cream cheese, 1/4 cup of butter, 3/4 of a cup of icing sugar, 1 teaspoon of vanilla extract.

Mix eggs with sugar until light and fluffy, add all the other ingredients and put the batter into 9×13 inches baking tray that is covered with wax paper. Bake at 180ºC  for about 40 to 50 minutes. Again, it depends on your oven.

For frosting, mix butter with sugar and vanilla until light and fluffy. In another bowl mix the cheese and make sure the texture isn’t lumpy and grainy. Combine butter and cheese until smooth and glossy.

Put your frosting in the fridge before the cake is completely cool. Before serving, frost your masterpiece and serve with a cup of strong tea with a touch of cardamom. Hmmm… I could put the ground cardamom in the cake next time. How could I have not remembered that?!

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3 thoughts on “Cake full of love

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