A carrot cake that shatters preconceptions

Vegetables are often frowned upon when suggested as a desert but this simple carrot cake throws all hesitation to the wind  and emerges as a winning delight

Nira Russo, Ruth Russo|
A good carrot cake is like a party no one expected to enjoy but did. The basic idea of a desert made of vegetables is never appealing at first glance but somehow, like many unexpected delights, this carrot cake succeeds in shattering all preconceptions.

What you need

For cake
2 cups (250 grams) white flour
2 tsp. baking powder
1/2 tsp. bicarbonate
1/2 tsp. salt
4 large eggs
200 grams white sugar
200 grams of brown sugar
1 cup oil
2 tbs. vanilla extract
300-gram carrots (3 or 4)
1 cup walnuts or pecan nuts
For the Frosting
150 grams of cream cheese
100 grams of powdered sugar
1/2 cup cream
1/4 tsp salt
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Carrot cake with frosting
1. Heat the oven to 157°C (314° F) and oil two English-cake-size pans
2. In a large bole mix the flour, baking powder, bicarbonate and sault
3. In a separate bole mix the oil with both types of sugar and the vanilla extract and add the eggs, one after the other, while stirring them in well, until you get a consistent mix then fold in the dry ingredients
4. Add in the carrots and nuts
5. Pour into your baking pans and bake for 20 min. before shifting the pans around and bake for 12 minutes more.
6. While the cake cools mix all frosting ingredients.
7. When the cake has cooled, cover it with the frosting. You can sprinkle cinnamon powder as well for extra flavor.
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