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Fluffy carrot cake
For the dough:
180g flour
½ sachet
baking powder
a pinch of
salt
a dash of
cinnamon
100ml milk
1 tsp
vinegar
3 eggs
65g butter
(melted)
75g sugar
75g brown
sugar
120g carrots
35g ground
walnuts
For the
filling:
125g cream
cheese
2 tbsp
powdered sugar
Haha... I don’t know about you, but I am crazy about carrots. (I guess it’s a childhood thing – my Mom used to feed me carrot
juice, while my Grandma would grow them in the garden and I would eat them
raw)
So, yes... I use carrots in my bakes and
desserts whenever I can. For this carrot cake...
Sieve the flour (you can also use whole-wheat), the
baking powder, a pinch of salt, and a dash of cinnamon.
Separately, mix the milk (you can also use
almond or pistachio milk) with the vinegar, the sugar, and the brown sugar.
Add the dry ingredients little by little
into the wet mixture. Then, add the shredded (or chopped) carrots and the ground
walnuts.
Pour the batter into a round baking pan –
buttered and floured – and bake it in the preheated oven, at 170°C, for 25-30 minutes.
After the cake cools, cut it in half and spread
the cream cheese (mixed with the powdered sugar) over it. Then, press the two halves together. Sandwich style. ;-)
It is an atypical carrot cake and I tested
several versions until settling on this one. The interesting part? The earthy
and fresh taste mix, with a fluffy and slightly juicy texture.
Perfect for spring and autumn!
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