Saturday, September 1, 2012

Ultimate Carrot Cake



Finally, finally I have found my favourite carrot cake recipe.  I declare it now my 'go to' carrot cake recipe.. and when I do go to it I know it will provide great satisfaction! I am totally satisfied with the balance of this cake; it is utter perfection whether you're considering the sweetness, texture, or spice.  Seriously, after this cake has been in the fridge for a day the texture is wonderfully perfect; moist yet not heavily so.  I mostly use this cake for special occassions such as mothers day, birthdays, family visits.  You see, this recipe makes quite a large cake that really rises well so you can imagine how majestic it looks once it is topped with flaked almonds, or the slightly less dressy version involves a simple sprinkling of shredded coconut as pictured here.  The combination of looks and taste will definitely earn a smile from your guests or family. That's why I decided to share it with you today, just in time for father's day on Sunday!

Ingredients (Recipe by Anna and Fanny Bergenstrom)
100g walnuts
2-3 carrots
200ml sunflower oil or vegetable oil
250g caster sugar, ideally half brown and half caster
1/2 tsp salt
3 medium eggs, at room temperature
200g plain flour, sifted
1 tsp ground cinnamon
1/2 tsp vanilla extract, optional
1 tsp baking powder
1 tsp bicarbonate of soda
(feel free to add sultanas, it works well too but it was not included in the original recipe)

Ingredients for Icing
400g cream cheese, at room temperature
100g sifted icing sugar
3-4 tbsp fresh lemon juice
flaked almonds for garnish, or shredded coconut

Method
Line a round springform tin with nonstick baking paper. Lightly grease with spray oil.  Heat oven to 175/345F.  Rougly chop walnuts and peel and grate carrots.  Combine the oil, sugar, optional vanilla and salt in a bowl and then stir in one egg at a time.  Add the walnuts and carrots.  In a separate bowl, combine flour, cinnamon, baking powder and bicarb soda.  Fold this into the carrot mixture and pour into tin.  Bake for 50-55 minutes or until cooked through.  Leave to cool in tin  before turning out onto a wire rack.  Meanwhile, combine the cream cheese with icing sugar and lemon juice in a bowl to make the icing.  Beat together these ingredients until smooth.  Add more icing sugar if desired.  Spread generously over cake and top with flaked almonds or shredded coconut.  Serve on a tall cake stand, placing in the middle of your table for a truly inviting look.


12 comments:

  1. We both love carrot cake and the icing is always very special. I will be trying this recipe as if you think it is very special it must be :-) Take care. Bonnes vacances. Diane

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  2. I love carrots anthis look amazing Brittany:)

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  3. I love carrot cake and this looks like a wonderful recipe... it's all about the moist cake and creamy icing for me!

    I am excited about your upcoming adventure and have missed you (a lot) since February!!

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  4. I love a good slice of carrot cake and this looks like it produces a fairly decent slice ;0)
    My first ever post was a carrot cake, must make it again soon, thanks for the reminder.

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  5. omg... you have found my weakness... fortunately you can't see my mouth watering... :-)

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  6. Un carrot-cake très réussi et bien beau. Il doit être aussi délicieux. Bravo Brittany.
    Je t'en prends une tranche.
    A bientôt

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  7. moist and beautiful looking carrot cake! yum!

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  8. I love carrot cake and this one looks delightful and I bet it is delicious.

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  9. I didn't know you were back blogging - hurrah!
    Lovely cake. I love carrot cake and this is a beauty

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  10. that's a dark, dense, and delightful carrot cake, for sure!

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  11. Very nice explained recipe! It looks nice on the photo.

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