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I am currently studying in the fifth level of English at the Official School of Languages in Fuengirola. I have a degree in Business Administration from Malaga University. Spending a year working in Cumbria, England, was the experience of a lifetime. I love reading, cooking and sharing my recipes in my Blog “La manzana dulce de Eva”



Classic Carrot Cake
This cake is flavorful and moist. Its crumb is fluffy, with crunchy touches of nuts. And the sweet cream cheese frosting makes this cake yummy!!
In England carrot cake is so popular that you can find it from any little coffee shops to big shops such as Starbucks or Costa Coffee.
Carrots have been included in sweet recipes in Britain since medieval times. Their use was encouraged during the Second World War, at the time of rationing. Carrot cake however, didn’t really take off in popularity until the last quarter of the twentieth century. In North American it became a common cake in the 1960s.
Don’t worry if you don’t like carrots, its flavor is almost indistinguishable.

I invite you to visit my cooking Blog “La Manzana Dulce de Eva” . You can see more pictures and other delicious recipes.

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Carrot Cake

Ingredients:
1 cup (100 grams) pecans or walnuts
3/4 pound (340 grams) raw carrots (2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs , room temperature
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract
Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter , room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners sugar , sifted
1 teaspoon (4 grams) pure vanilla extract
1 teaspoon finely grated lemon zest (optional)
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Method - Cake:
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1. Preheat oven to 180 degrees C (350 degrees F).
2. Peel and finely grate the carrots. (Use a box cheese grater).
3. In a separate bowl, mix dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon.
4. In bowl, beat the eggs with an electric mixer (or with a hand mixer) until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).
5. Add the oil in a steady stream and then beat in the vanilla extract.
8.jpg6. Add the flour mixture and beat just until mixed.
9.jpg7. Fold in the chopped nuts and the grated carrots with smooth movements.
10.jpg8. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper .(This will make things much easier when you try to remove the cakes from the pans).
11.jpg9. Evenly divide the batter between the two prepared pans.
12.jpg10. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before frosting.

Method - Cream cheese frosting:
In bowl blend the cream, cheese and butter with an electric mixer (or with a hand mixer) on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.

To assemble:13.jpg14.jpgPlace one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts or coconut. Cover and refrigerate the cake until chilled, about 1 hour. Then serve and enjoy.

TIPS:
All the ingredients must be at room temperature.
Sift all dry ingredients before adding to the batter.
You can use pecans, almonds or hazelnuts instead of walnuts.
For a moister texture, add 1/2 cup (120 ml) of either crushed pineapple or applesauce to the batter, right along with the oil and vanilla extract. Take note that you may need to bake the carrot cake a few minutes longer than the recipe states.
The frosting: My top frosting layer was a little thick in my opinion, it would be better if it had less thickness. I suggest making ½ of the glazing; it is enough for the layers and the top. Or use the frosting to cover the whole cake.
Ricotta cheese icing: The creamy icing here is lighter in fat than a traditional one.

Source: I made this delicious recipe from “Joy of baking”. Don’t miss her video