The Best Carrot Cake Ever

Hi everyone,

I know it’s been a while since I last posted, but I’m back! Now that I have more free time on my hands, I have decided to give my blog a bit of a refresh and start writing again. Since i’m working from home and spending lots of time indoors, I’ve also decided to start baking more and I have been enjoying it a lot. My favourite and most successful creation thus far has to be this delicious carrot cake. The recipe is from the amazing Matila Djerf and it is super easy to make. I adjusted some of the steps to reflect how I made mine. Please read on to see how to bake this delicious carrot cake yourself.

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For the cake:

3 eggs
1 1/2 cups sugar (I used brown sugar)
Mix thoroughly, you want it to be really fluffy.
1 1/2 cups flour
3 tsp baking powder
1 cup chopped walnuts (optional if you like the nutty flavour)
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp vanilla sugar (or a couple drops of vanilla extract)
Mix together
400g grated carrots (hand grate or use a food processor)
150ml grapeseed oil
Mix everything together and pour into a baking pan.

Set the oven to 180°C / 350°F and bake for 40-45 minutes. My carrot cake was ready in about 40 minutes. Use a toothpick to poke a hole in the cake. You can tell that it’s ready if a toothpick inserted into the centre of the cake comes out clean.

Let the cake cool off completely before frosting otherwise it’ll melt. It is easier if you prepare the butter and cream cheese so that it is at room temperature so be sure to take it out a bit before you make the frosting.

For the frosting:
70g butter
140g cream cheese
Lime zest from one lime (and lime juice if you want extra flavour)
1 1/2 cups icing sugar
1/2 cup finely chopped walnuts (optional)

You can use less or more of everything in the frosting, taste it and see what you like best. I ended up adding the juice from a whole lime into mine and I loved how it turned out.

Mix all your ingredients together with an electric mixer until you get a smooth consistency. Ice your carrot cake, and ENJOY! Let me know if you end up trying the recipe.

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All the best,

– Ema

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