Carrot cake, the best
I had to write this: it's the best. Truly. Moist, soft, aromatic, not too sweet, and easy to make—you don't even need a mixer. For a mom like me living in the UK, baking a delicious carrot cake is an absolute priority.
Ingredients for carrot cake:
- 2/3 cup of wheat flour
- half a cup of fine sugar for baking
- 1 teaspoon of baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon of cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon of salt
- 1/3 cup of rapeseed oil or walnut oil
- 2 eggs, beaten
- 1 cup coarsely chopped walnuts
- ½ cup chopped, drained pineapple (canned or fresh)
- 1 cup medium-sized grated carrots
All ingredients should be at room temperature.
In one bowl, combine the dry ingredients: sifted all-purpose flour, sugar, salt, baking powder, baking soda, and spices. In another bowl, whisk the eggs and oil (e.g., using a whisk).
Combine the contents of both bowls, add grated carrots, nuts and pineapples, mix with a spoon.
Line a 20 cm diameter baking pan with baking paper. Pour the batter into the pan and smooth it out. Bake at 175ºC for 40-45 minutes, or until a toothpick inserted into the pan comes out clean. Let cool in the pan, then remove and cool on a wire rack.
Ingredients for the Philadelphia cream cheese frosting:
- 300 g Philadelphia cheese, at room temperature
- 90 g butter, at room temperature
- 1 cup powdered sugar, sifted (or less, to taste)
- 1 teaspoon of vanilla extract or paste
Place the butter, sugar, and vanilla in the bowl of a stand mixer. Beat until light and fluffy. Add the cream cheese in three additions, beating constantly.
Slice the cooled cake lengthwise. Spread half of the cream over the cake, spreading the rest on top. Garnish with walnuts and a light dusting of cinnamon, if desired.
Enjoy your meal!
