Carrot cake | What Eva Bakes
- Author: Adam Floyd Nov 24, 2017,
Nov 24, 2017, 7:10
This carrot cake is super juicy, with a wonderful cinnamon flavor and a delicious cream cheese that combines wonderfully with the sponge cake. Once you try it, you'll add it to your favorite recipes. I confess that I'm not a fan of vegetables or vegetables in general, so I had never tried the carrot cake , I had been told which was very rich, but knowing that I carried carrot was superior to me and I was not able to.
A month ago I went to a birthday and they gave me a plate with a piece of cake, when I saw it I knew it was carrot cake , but I was having a hard time returning the dish and I made a gut heart and I ate it. But what a rich man! If you do not notice the carrot, and I do not want to try it all this time! I was in love with the cake and I understood why it has so many fans.
Since then I have been looking at recipes for carrot cake because I wanted to prepare it at home to see if I was so rich. And looking for cake recipes with this one that was also adapted for Thermomix , which was great, of course, if you do not have Thermomix do not worry, you can do it by hand, the only thing you would have to use a blender or a robot to chop the carrots, but the rest you can do by hand without problem.
I already had the recipe, now I only had one opportunity to prepare it. And the occasion was presented this Easter, we celebrated the birthday of a friend making a meal at home, so I made it for dessert. It was delicious, even my husband who never took candy ate a whole piece and said he was very rich.
Other layer cake recipes on the blog:
- Chocolate Cake
Chocolate Layer Cake
Come with the recipe for this Carrot Cake Preparation Time: 01:00 - Cooking Time: 00:25 Total Time: 01:25
For the sponge:
- 225 g of carrots (weaned once peeled and clean) - 2 eggs L - 225 g of sugar
- 1 tsp extract vanilla extract - 225 g olive oil
- 225 g baking powder
- 10 g chemical yeast (Royal type)
- 1 tsp and 1/4 baking soda > - 2 tsp ground cinnamon
- 1 tsp ginger powder
- 30 g walnuts
- A pinch of salt
For the cream of cheese:
- 225 g butter at room temperature
- 345 g icing sugar - 225 g cream cheese (I have used Philadelphia), at room temperature
- 1 tsp lemon juice
- 1 cda of vanilla extract
Put the oven to preheat to 180ºC with heat up and down. Grease two 18cm diameter molds and line the molds with baking paper. Peel and chop the carrots, put them in the glass of the Thermomix and program 8 seconds speed 5. Remove them from the glass and reserve.
Put the eggs, sugar and vanilla in the glass and mix 30 seconds at speed 5.
Incorporate the oil, the carrots you had reserved, and mix 5 seconds in speed 4.
Add flour, baking soda, yeast, cinnamon, ginger, walnuts and salt. Program 3 minutes at speed 6.More news: My friends pigeons: laying, incubation, fertility and egg retention
You already have the dough ready, give it in both molds putting the same amount in each, for this I help with a spoon of the serving ice cream, so you make sure to distribute the dough well.
Bake the biscuits for 25 to 30 minutes, mine were ready at 25 minutes, check that they are done by punching a skewer in the center, if it comes out clean they are ready. Put the molds on top of a grid and let them cool down.
You can do this the day before, then the notes I tell you.
p> I used the KitchenAid, but you can use other mixers.
With the help of a silicone spatula, lower the mixture of the walls and the blade.
With the mixer on at medium speed, add the cheese. Lower the remains of the bowl walls with the spatula and add the lemon juice and the vanilla.
Remove the shovel and put the rod. Set the mixture at medium-high speed until light and fluffy.
Fitting the cake:
If you have a cardboard base the size of the perfect cake, if you can not do it directly in the plate on which you are going to present it.
Put a stick of cream cheese on the plate so that the cake does not move. Then place the first biscuit face down. Put 3 or 4 tablespoons (of the serving of ice cream) on the cake and with the aid of a spatula distribute evenly.
Then put the other cake, this time on the top and cover the whole cake with cream trying to make a thin coat. This layer will serve to hold the crumbs so that it will be easier to decorate without crumbs. Put the cake in the fridge for 30 minutes.
After this time, finish covering the cake with the rest of the cream, here you can give free rein to your imagination, I made a rustic decoration, but you can use the pastry sleeve and make roses or any other decoration you can think of, this cream has good consistency to use the sleeve.
Keep the cake in the fridge and take it out an hour before you go to If you do not have two molds you can bake all the dough in one and then cut it in half with a saw knife or a lira, in this case the baking time will be greater.
- The biscuits are quite fragile, it is best to prepare the biscuits the day before and keep them in the fridge wrapped in film paper. The next day you prepare the cream cheese and set the cake.
Sources: Speed Spoon and Baking-Sense.