Carrot Cake
If you love carrot cake, you’ve come to the right place. Bake the most moist and fluffy carrot cake with this easy recipe.
Ingredients for Carrot Cake:
For the dough:
250 g (2 cups) flour
150 g (1 cup) sugar
100 g oat flakes, fine
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp vanilla, ground
1/2 tsp chai or gingerbread spice (optional)
1 tsp apple vinegar
5 tbsp (75 ml) oil*
250 ml (1 cup) water
75 g grated carrots (approx. 1)
75 g sultanas
50 g walnuts, roughly chopped
For the cream cheese
125 g butter (soft)
200 g cream cheese
300 g icing sugar
1/4 tsp vanilla (extract or paste)
Optional for decoration:
Marzipan carrots
50 g sliced almonds, roasted
50 g walnut pieces, roasted
Method:
Preheat oven to 350°F. Brush the ramekins, glasses or baking tin with oil.
Place all the ingredients for the batter in a mixing bowl and mix until smooth.
Either divide the batter between the ramekins (fill only about 3/4 full) or pour it into the cake/baking tin and smooth it out.
Bake at 350°F for 30-45 minutes, until a toothpick can be pulled out of the cake to test without any batter residue. For ramekins it is about 30 minutes, as a whole cake more like 45 minutes.
While the cake is baking, put the butter and cream cheese in a mixing bowl and beat for about 2 minutes until fluffy. Then gradually add the icing sugar and finally the ground vanilla. Refrigerate until the cake has cooled down a little. If desired, spread over the cake or muffins either with a piping bag or a spatula.
Notes:
*I baked the cake with olive oil, coconut oil or a mixture of both oils.
For a classic carrot cake, bake the pastry in a round springform pan (24-26 cm) and, after cooling, cut it into two or three slices with a cake cutter. Spread some of the cream on the first layer, then put on the second cake layer and possibly more cream and the third layer. Cover everything all around or just on top with cream cheese frosting and decorate as desired.
Note:
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