Spring is finally here, bringing with it the timeless carrot cake. Rich in aromatic spices, sweet vanilla and grated carrot heaps, our recipe produces a batter that cannot be beaten. Put the layers at the top and cover the outside with our sweet cream glaze for an extraordinary spring surprise.
Carrot cake
Makes a 1 (8 inches) cake
- 2 cups (250 grams) Flour for all uses
- 1 camera cups (250 grams) granulated sugar
- ⅔ cup (147 grams) lightly light brown sugar firmly
- 4 spoons (8 grams) Cinnamon on the ground
- 2 spoons (10 grams) Powder cast
- 1 teaspoon (3 grams) Kosher salt
- 1 teaspoon (2 grams) ground ginger
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- ½ teaspoon (1 gram) nutmeg
- 1 cup (224 grams) Neutral oil
- ½ cup (120 grams) whole lacticel, ambient temperature
- 4 large eggs (200 grams), ambient temperature
- 1 table spoon (13 grams) Vanilla extract
- 3 cups (300 grams) slightly packaged grated carrots*
- Cheese cheese cream (follows the recipe)
- Gasket: Foreign carrots peeled with green tops
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Preheat the oven to 350 ° F (180 ° C). Spray the round pans with 2 (8 inches) with oven spray with flour. Reflects pans with parchment paper.
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In a large bowl, beat the flour, sugars, cinnamon, baking powder, salt, ginger, baking soda and nutmeg.
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In an average bowl, beat together oil, lacticello, eggs and vanilla. Add the mixture of oil to the flour mixture, slamming until combined. Fold with grated carrots. Divide the batter between the prepared pans (about 3 cups or 750 grams each).
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Cook until a wooden pick inserted in the center comes out clean, from 35 to 40 minutes. Leave to cool in a pan for 15 minutes. Remove from the pans and let it cool completely on a wire rack.
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Using a serrated knife or a leveling of cakes, layers of cooled cake at the level, if desired. Place 1 layer of cake on a serving plate. Distribute 1 and a half cups (360 grams) cheese cream glaze at the top. Place the remaining cake layer, cut the side down, above. Distribute the remaining cheese cream glaze above and the sides of the cake. Using a large offset spatula and turntable, consistency sides and cake tops. Serve immediately or refrigerate until it is ready to serve. Garnish with whole carrots, if you wish.
*Save the green ends of the carrots that are peeling to use later as added to your holidays of whole carrots!
Cheese cream glaze
It makes about 6 cups
- 16 ounce (454 grams) cheese cream, softened
- ¾ cup (170 grams) not salty butter, softened
- 2 spoons (8 grams) Vanilla extract
- ½ teaspoon (1.5 grams) Kosher salt
- 7½ cups (900 grams) Sugar of the pastry chefs
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In the bowl of a support mixer equipped with a palette attack, beat the cheese cream and the medium speed butter up to creamy, from 3 to 4 minutes. Beat in vanilla and salt. With the low -speed mixer, gradually add the pastry sugar, beating until smooth. Bang at high speed until you read and soft, from 2 to 3 minutes. Use immediately.
