Lattemamma » Carrot Cake

Jul
4

Carrot Cake

by Sofia - in Random

The girls and I decided to bake a cake to celebrate the start of their summer holiday and I thought a moist carrot cake would be great! I had´t baked a carrot cake in a long time and took out 3 different books to find a great recipe. Then I asked my friend over dinner and drinks which is her favourite recipe and she answered that she still uses mine. What was it and where was it? It´s an old recipe I had long forgotten from about 15 years ago. She had made it for her sons birthday recently and her cake guru neighbour had said its´the best carrot cake she ever tasted so they compared the recipe to many others and came to the conclusion that the moisture was due to the lower degree of the oven and a little longer baking time ( 175°c for about 50 minutes). So I decided to mix and match to come up with the best carrot cake recipe ever! Let´s see what you think!

Carrot Cake

about 350g/ 5 carrots super finely grated ( hienoksi raastettua porkkanaa)

4 eggs separated ( munaa eroteltuna)

225g butter ( voi)

1 tbls lemon juice ( sitruunamehu)

2 tsp baking powder ( leivinjauhe)

1 tsp ground cinnamon ( kaneli)

1 tsp ground allspice ( maustepippuri)

175 g flour ( jauho)

225 g muscovado sugar ( muscovado sokeri)

100 g walnuts chopped ( murenneltu saksanpähkinä)

50 g ground almonds ( rouhittu manteli)

Cream cheese frosting

250g cream cheese ( tuorejuusto)

50-100g confectioners sugar ( tomusokeri)

125g butter ( voi)

2 tsp vanilla extract ( vaniljauute)

( lemon rind and/ or juice)

1. Whisk the egg whites in to peaks and keep separate.

2. Whisk the butter and sugar until soft and creamy. Add the eggs, nuts, grated carrots & lemon.

3. Mix the spices & baking powder into the flour. Fold to the butter, carrot & egg mixture. Mix until well corporate but not too hard to keep the cake light.

4. Fold in the egg whites carefully and spread in a buttered cake tin. Bake in a 175°c owen for about 50 min.-1 h or until a wooden stick inserted in the cake comes out clean.

5. Make the frosting by whipping the cream cheese & butter and then adding the vanilla & confectioners sugar. Add a few drops of gel food colouring.

With all my honesty I´m not sure if the egg whites really need to be whisked separately as this is quite a dence cake batter. So if you are not feeling the extra step go ahead and try to just whisk all the eggs in at the same time. I´m not sure if it will make a huge difference.

We coloured the cream cheese frosting light pink and the girls made their carrot cakes in to cup cakes and decorated them with cute little cake toppers.