Carrot Cake by Jan

Carrot Cake by Jan

Why I like this recipe?
“To be honest, I really like anything sweet. Sometimes, I feel guilty for eating too much chocolate, and a nice change once in a while is always welcome. What better way than to include some carrots? When having tea, it´s always nice to have some dessert to go with it, and this is a perfect candidate for that. It’s a moist and zesty cake with a wonderful icing to complement it.”

Preparation time

Baking time
75 minutes

Serves
10 – 12 persons

Ingredients

·    250g plain flour
·    250g light soft brown sugar
·    Pinch of salt
·    1 teaspoon baking powder
·    2 teaspoons ground cinnamon
·    500g cooked and pureed carrots
·    175ml sunflower oil
·    2 eggs, lightly beaten
·    1 vanilla pod, extracted
·    125g walnuts or hazelnuts, chopped
·    50g ground coconut shavings

Cream cheese frosting/ icing:

·    250g soft cheese: Philadelphia or the Czech equivalent (pomazánkové máslo)
·    250g icing sugar
·    1 tablespoon of freshly squeezed lemon juice

Preparation method
Mix all the dry ingredients together (flour, sugar, salt, baking powder, cinnamon) Add oil, beaten eggs and vanilla and beat well. After cooking the carrots in water, extract the water and create a puree. Add this puree into the cake mix. Fold in the nuts and coconut.

When the cake is cool, cut through it horizontally and spread the icing. Spread the remaining icing on the top and sides of the cake.

Dig in!