Friday, April 3, 2015


carrot cake, a real spring classic, happy easter!
image: hector sanchez, recipe paul lowe via taverne agencyi made mine in layers like a small wedding cake, simply bake them in a 6"/15 cm and a 4"/10 cm pan, really cute, especially if you use vintage wax flowers or even sugared violas to decorate the cake. recipes after the break
find the recipe of sugared violas here, on the site of good old martha stewart, i mean, who else would you turn to for a recipe for sugared flowers?
1 1/2 cup/270 gr dark brown sugar
6 oz/175 ml vegetable oil
3 large eggs
6 oz/170 ml plain yoghurt
2 1/2 cups/325 gr plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon cardemomm
1/2 teaspoon maldon salt
1 carrot, grated
1/2 cup/75 gr sultanas
1 cup/150 gr toasted chopped walnuts
for the frosting:
8 oz/240 ml cream cheese
2 oz/60 gr butter, soft
1 teaspoon vanilla extract
2 cups/400 gr confectioners sugar

preheat oven to 350f/180ºc
beat sugar and oil until creamy.
add the eggs, one at a time and beat well.
add yoghurt and beat well.
add flour, baking powder and spices and mix well together.
mix in carrots, sultanas and walnuts.
pour into a 9"/22cm well greased springform, or use 2 sizes like mentioned above
bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 50­-60 minutes.
cool cake in pan on a rack.
mix all the ingredients for the frosting.
place cake on a platter and cut in half lengthwise.
add 1/3 of the frosting and place the other layer on top and cover the cake with frosting.
let stand 1 hour before serving.
serves 12

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