Luscious Carrot Cake

27 January 2012

Can you resist a piece of this mouth watering luscious and flavorful spicy carrot cake topped with a thick layer of cream cheese frosting? Not so easy!

I have not been able to post up much the last few weeks. There are many reasons for that, among them the birth of a lovely nephew, family gathering and upcoming exam. It is not that I have not baked anything during these times, actually I have made a lot of yummilicious stuff. The wonderful Marzipan Cakes in portion size with sponge cake layer, almond meringue layer, chocolate cream, success cream, apple jam and whipped cream for my nephews function. They were exclusive and delicious, loved by everyone. I also baked an lemon meringue tart for the occasion. And I had a disaster also; another failed try on french macarons, but they tasted delicious! Well, the only reason I do not have photos, is the short short days of Norway and I forgot to bring my camera to the function. It has been snowing a lot here since last Saturday, so lovely and romantic to see all the white untouched snow laying so perfectly as far as the eye could see. Well, now over to this Luscious Carrot Cake!

Some recipes are almost perfect and sometimes you do not want to share them with anyone, keeping them secretly hidden in your recipe book. But as they say, sharing is caring and giving out your secret recipes can spread joy and let others enjoy the beautiful tastes of baked goodies. This recipe of carrot cake is also one of my secret recipes which I have decided to share with you.

This is definitely the best carrot cake recipe I know of. The first time I ever made a carrot cake was using this recipe. From that time this amazing cake have been a favorite cake of all people at home and everytime I bake it, it's gone with the wind. So moist, so flavorful of all the good spices and the cream cheese frosting on top, this is just the best cake!

I actually found it on a norwegian fashion website were they regularly adds recipe, and they had this carrot cake as the weekly recipe. There must have been something in the recipe that attracted me so much (maybe the spices or my love for cinnamon) that I really wanted to try it out.
I have tried some other recipes of carrot cake too, but none of them convinced me and the cake turned out more sticky and not moist at all.

The best thing with carrot cake is that the flavors and texture is developed and enhanced for as long you let it rest. The cake is amazing freshly baked, but even more amazing and moist the day after, so you can with benefit bake the cake the day before.

Makes about 24 pieces

I n g r e d i e n t s

3 eggs
3 dl sugar
3 dl allpurpose flour
1,5 tsp baking soda
0,5 tsp baking powder
1,5 tsp vanilla sugar
1,5 tsp cinnamon, ground
1,5 tsp cardamom, ground
3/4 tsp ginger, powdered
3/4 tsp muscat nut, ground
1,5 dl corn oil (or other oil with neutral taste)
6,5 dl carrots

Grease an baking tray about 20 x 30 cm (you can use a a little larger also)

1. Combine all the dry ingredients (flour, baking soda, baking powder, spices, vanilla sugar) in a medium sized bowl

2. Combine well using a hand whisk for about 1 minute

3. Have the eggs and sugar in another bowl

4. Whisk egg and sugar until thick and fluffy (3 minutes) using a electric mixer

5. Stir in the dry ingredients

6. Until just combined

7. Add oil, mix for about 20 seconds

8. Add shredded carrots

9. Mix them in until just combined, a few seconds on low speed

10. Pour the batter in the prepared tin

Bake in a moderately hot oven at 175 C in the lowest slot for about 30 – 40 minutes or until firm to the touch

Let cool completely in the baking tray

Cream Cheese Frosting

150 g cream cheese, natural
90 g butter
3 ts vanilla sugar
ca. 6 dl icing sugar
lemon juice

1. Cut the butter in cubes and have them in a medium-small bowl along with the cream cheese

2. Beat the butter and cream cheese until creamy and fluffy

3. Add vanilla sugar and sift in half of the icing sugar

4. Beat until it becomes nice and fluffy

5. Add gradually more icing sugar (you do not need to add all of it, just add that much so you get the right consistency and as sweet as you want it) Taste with a few drops of lemon juice (Love the frosting, yummy!)

6. Spread evenly on the cooled carrot cake

Let rest in the fridge until the frosting gets a bit firm


and spicy

Ready to be enjoyed!

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