A juicy and good carrot cake is never wrong. With flavors such as apple, cinnamon, cardamom and ginger take the carrot cake to new heights.
This is what you need
Cake bottom
- 400 g carrots
- 400 g apple
- 4 eggs
- 480 g of sugar
- 3 dl neutral oil (280g)
- 290 g wheat flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp ginger
Cream cheese
- 125 g neutral cheese
- 125 g butter (room temperature)
- 225 g icing sugar
- 1 tsp vanilla
How to do it:
Cake bottom
- Set the oven to 180°C.
- Grate carrot and apple.
- Mix eggs and sugar in the mixing bowl with the flexi whisk for 2 minutes at 100% speed.
- Pour the dry ingredients, oil, grated carrots and apples into the Wilfa Probaker. Then mix the batter at speed 20% for 3 minutes.
- Pour the mixture into a cake tin lined with baking paper. Bake in the middle of the oven for 40 – 50 minutes.
- Towards the end of the baking time, check if the cake is done by sticking a match or a toothpick in the middle of the cake. If the stick is clean, i.e. no "raw" batter remains on the stick, the cake is ready. If necessary, let the cake bake for a few more minutes before checking again.
- Cool on wire rack.
- Switch to the double whisk and whip all the ingredients for 3 – 5 minutes at speed 60%. The end result should be a smooth cream and it is important not to whip for too long as the cream cheese can quickly become loose.
- Spread the cream over the top of the cooled cake and add the desired topping.
Tips:
- Feel free to spread the cream with a palette and finish by using a scraper with spikes that you "swing" over the cake.
- The cake in the picture is topped with toasted coconut flakes that have first been toasted until golden in a medium-hot and dry frying pan.
- The cake keeps well in the fridge for 4 - 5 days and becomes juicier the longer it lasts. it stands.