An ultimate carrot cake

Hello everybody!

Carrot cake has a very, very long tradition, in fact it first appeared in stories from Middle Ages where carrot was used as a sweetener. Nowadays carrot cake is among most popular cakes in almost every household! What I like about this cake is the number of possible additions that makes it perfect for each and every season of the year and of course...frosting! For all the frosting lover, this recipe offers you a double portion of this ultimate treat :P


120 g flour

100 g superfine white sugar

50 ml oil

2 eggs

Mix of spices: 1g of each: cloves, nutmeg, salt

1 tea spoon cinnamon

150 g grated carrot

150 g chopped walnuts or pecan nuts

65 g chopped pineapple

3/4 tea spoon baking powder

1 tea spoon baking soda

For the frosting:

250 g cream cheese

75 g butter or baking margarine

120 g icing sugar (or more according to your wish)

2 tea spoons vanilla sugar or 1 tea spoon vanilla extract

Step by step:

In a bowl sift and combine all the dry ingredients and spices. In a separate bowl mix eggs and oil. Combine all the ingredients, use wooden spatula instead of electric mixer. Blend in chopped walnuts/pecan nuts, pineapple, carrot. Pour the batter into previously prepared 20 cm baking form (lined with baking paper). Bake for 40-45 in 175 ºC. Let the cake cool down. When ready prepare the frosting. In a separate bowl beat together butter, sugar and vanilla sugar. After a while start adding cream cheese. Mix until all ingredients combine. As a final cut the carrot cake into two halves. Decorate the cake by spreading the frosting between the halves of the cake and both on top and sides. A a final touch decorate the cake with nuts and cinnamon. Bon appetit! :-)

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