Monday, February 1, 2016

How To Make Carrot Cake


















I made this cake for my birthday recently - that's how much I like this recipe -. However, you may already know, but something happened that day that prevented us from eating this absolutely delicious cake. Long story short, I can't wait to make it again soon.

I got this recipe from Belén Canalejo at Balamoda.net. She is a lovely, Spanish, fashion & lifestyle blogger and vlogger who has four children: three boys and a girl. If you are looking into brushing up on your Spanish skills, have a look at her YouTube channel. This is the video in which she explains how to make this exact, same cake. She is warm, real and fun. I'm pretty sure you'll like her too.  

For the cake, you will need:

Dry Ingredients

2 1/2 cups or 300 grams sifted flour
1/2 tsp  baking soda
pinch salt
2 tsp baking powder
2 tsp powdered ginger
2 tsp powdered cinnamon
  

Wet Ingredients

1 1/4 cups or 250 grams granulated sugar
1 cup or 230 grams mild olive oil
4 medium eggs


Add these two after blending the dry with the wet

3 cups or 250 grams grated carrots
1 cup or 100 grams nuts


For the icing and filling, you will need:

18 ounces or 500 grams cream cheese
5 ounces or 150 grams unsalted butter
15 ounces or 450 grams icing (aka powdered or confectioner's) sugar 




Sift dry ingredients in one bowl. In a mixing bowl, mix the wet ingredients.  Fold dry ingredients into the wet and blend well. Fold in grated carrots and nuts.

Grease and flour a cake pan. Pour the batter in it and bake for between 30 and 47 minutes depending on your oven. Belén said 47 minutes but in my oven the cake only needed 25 minutes. So, check on the cake when you reach minute 25, just in case.

While the cake is in the oven, make the filling. Beat butter with powdered sugar and cream cheese. I would add 1 Tbsp of vanilla extract next time. Refrigerate it until needed.

Once the cake is done, let it cool completely. Then, carefully cut it into two layers. With a spatula, evenly spread about half of the filling, or the amount that you wish, on the bottom layer. Then, center second layer on top and spread the remainder of icing to cover top and sides of cake.

I sprinkled 2 bars of processed chocolate on top to decorate. You can grate chocolate too, if you prefer. 

Do you like carrot cakes? Have you ever baked one? How's your recipe different from mine? I'd really like to know (as usual).

Thank you for reading.



P.S. How to make a cheese plate + video  and Healthy (er) blueberry muffins recipe







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