Ok ok, I know. Easter holidays have come and gone and we’re all back to work at full speed. However, this doesn’t mean we can’t indulge a little longer.
This carrot cake is the best way if you need to feel on holiday again. It’s the softest and moistest cake in the world. Even Bugs Bunny agrees!
I had this recipe written down somewhere for ages. When I finally got to try it, it was a big success! It’s so easy I’ll sure be making it over and over again. 🙂
So, let’s get started. For a 24 cm ring you’ll need:
1tsp baking powder
250g sugar (half white, half demerara)
1glass (approx. 125ml) olive oil
2carrots (approx. 225g)
60g wholenuts (plus a couple more for the decoration)
nutmeg (approx 1/4tsp)
and of course 2 eggs (not in the picture -.-“)
Start by sieving flour and baking powder. (Oh, and heat the oven to about 180°C).
Add a pinch of salt, the cinnamon and the nutmeg. Mix everything together.
In a separate bowl beat the eggs with sugar and olive oil.
Then add all the dry ingredients and mix again.
Now, let’s add a little colour to the mixture. Wizz up wholenuts and carrots – do it in batches if you have a small mixer like I do – and add to the bowl.
Just look at that 🙂
Pour into a baking tin (greased and dusted with flour)
and bake for about 30-35 min. Check it with a knife when you get to the end.
Now, while the cake is in the oven, you can start preparing the cream cheese frosting.
You’ll be needing:
100g cream cheese (I like using Philadelphia, but you can choose any kind)
170g icing sugar
These quantities make more than enough frosting for the cake. Store the leftover in the fridge and eat in a couple of days – maybe on biscuits. 🙂
First, beat the cheese and the milk until soft.
Then slowly add the icing sugar and mix until no lumps are left. I used a fork, but you can use an electric whisk if you are a little lazy 🙂
And nobody said you can’t have a little treat in the meantime!
Oh, hello there! Everyone, let me introduce you to.. the Cat!
She wasn’t actually interested in the cake making, only in the lizard baking in the sun outside the window 🙂
When you’re sure the cake is ready, take it out of the oven and let it cool for a few minutes in the tin, before you take it out.
Mmm.. looks good! 😛
Once the cake has cooled down, cover with frosting.
Don’t be too careful, just let the cream find its own way.
Finishing touch: crush a couple of wholenuts and sprinkle over. If you really want it to look like it’s Easter again, you could sprinkle Easter egg leftovers on it! Or hundred & thousands!
Well, there’s not much more I can say. The pictures speak for themselves.
Ok, they speak.
But if you want more, try this cake at home, marvel at how quick and easy it’s been and then just dive in!
Let me know what you think and if you’ll give it a try!