Spongy Carrot Cake with Cream Cheese Frosting

A friend of mine asked if I wanted to help her bake and decorate a carrot cake for her sisters 9th birthday this weekend. I actually don’t know why she asked, as I know that she is a fabulous cake baker herself. But of cause I want to help a friend and together we made this delicious carrot cake with cream cheese frosting.

We discussed a while before choosing the heart-shaped design with the orange/yellow flowers made in fondant. We chose not to cover the whole cake in fondant as it wound ruin the lovely taste of carrot cake combined with the fluffy cream cheese frosting.

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Ingredients (20 servings)

1 1/2 cup sugar

1 1/4 cup canola olie

4 eggs

2 1/3 cup all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

2 1/2 cups shredded carrots

 

Cream Cheese Frosting

2 cups cream cheese (room temperature)

1 1/2 cup confectioners sugar

1 tbsp. vanilla extract

 

Whisk sugar and olie together in a mixing bowl. When combined add one egg at a time and whisk thoroughly between each egg.

I another bowl combine flour, cinnamon, salt, baking soda and baking powder. When combined shift the dry ingredients into to bowl with dry ingredients and fold them together until just combined. Now add the shredded carrots and fold carefully until the dough reaches a soft and smooth texture. It is important that you fold and not whisk as whisking might ruin the fluffiness in the dough and thereby the final texture of the cake.

Pour the dough into two 8 inch greased springforms (or as I have done this time, in my favorite heart-shaped baking pan i two different sizes). and bake for 45-55 minutes at 350 degrees fahrenheit or till a toothpick comes out clean. Leave to rest in a wire reck for 10 minutes before removing it from the baking form.

 

Cream Cheese Frosting:

Whisk together all ingredients until smooth and fluffy. Decorate the cake when it has reached room temperature, if the cake is to warm the frosting will melt.

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Bon Appétit!

Ingredients (20 servings)

375 g sugar

3.1 dl canola olie

4 eggs

300 g all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

3.75 dl shredded carrots

 

Cream Cheese Frosting

500 g cream cheese (room temperature)

3.75 dl confectioners sugar

1 tbsp. vanilla extract

 

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