Soft and Moist Carrot Cake - Pehmeänmehevä porkkanakakku
I don't know why I keep thinking about Easter when I think carrot cakes (maybe carrots -> bunnies -> Easter). I mean carrot cake should probably be linked to autumn and harvest instead. (But actually, now that I scrolled around the internet, I found that there is a connection to Easter.) I'm so happy the dark winter months are behind us and the sun is finally showing him/herself to us. I felt so desperate the whole winter as it seemed we had only grey cloudy days.
I always get so tired during this time of the year, when light is increasing fast. I hope the orange colour in this cake will energize you as much as it energizes me. (Or then lucky you, if you don't get this "spring fatigue".)
Anyway, it was so funny when I tested this recipe for the first time. There I was making a carrot cake, put it into the oven and then after maybe 3 minutes of baking, that I had forgotten the shredded CARROT from the batter. I had put a carrotless carrot cake into the oven! So I had to stir it to the slightly warmed-up batter already in the pan. I was a bit worried that the cake might not bake properly but luckily it baked beautifully despite everything. Funny things happen :D
Soft and moist cake with warming spices and flecks of carrot. If you like to have lots of cream cheese frosting or want to frost the cake completely, I suggest doubling the amounts for the frosting.
Ingredients:
- 3 eggs
- 150 ml white granulated sugar
- 150 ml muscovado sugar
- 300 ml all-purpose flour
- 1 tsp vanilla sugar
- 2,5 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 0,5 tsp ground ginger
- 1/4 tsp salt
- 150 ml sunflower or rapeseed oil
- 450 ml shredded carrot (raw) Frosting:
- 100 g cream cheese
- 1 tsp vanilla sugar
- zest from 1 lime
- 100 ml powdered sugar For garnish:
- carrot shavings cooked in sugar water
- crushed almonds
Instructions:
- Line the bottom of the cake pan with baking paper or butter a teflon cake pan well.
- Beat eggs and sugar until fluffy.
- Mix all dry ingredients and fold them into the egg batter.
- Add the vegetable oil and shredded carrot.
- Pour into a prepared cake pan (24 cm in diameter).
- Bake in 160 C for 40-50 min. Try the doneness with a toothpick. Let the cake cool down covered with the cake pan so as to keep it
- Prepare the frosting by whisking everything together. Spread on top once the cake is cool. Decorate as you like.
*Nutritional information is based on average values and is a rough estimate.
Pehmeänmehevä, mausteinen kakku juuri sopivan happaman makealla kuorrutteella. Jos tykkäät, että porkkanakakussasi on paljon kuorrutetta, tee kuorrute kaksinkertaisena.
Ainekset:
- 3 kananmunaa
- 1,5 dl sokeria
- 1,5 dl muscovado- tai fariinisokeria
- 3 dl puolikarkeaa vehnäjauhoa
- 1 tl vaniljasokeria
- 2,5 tl leivinjauhetta
- 2 tl kanelia
- 1 tl jauhettua kardemummaa
- 0,5 tl jauhettua inkivääriä
- 1/4 tl suolaa
- 1,5 dl auringonkukka- tai rypsiöljyä
- 4,5 dl porkkanaraastetta Kuorrutus:
- 100 g tuorejuustoa
- 1 tl vaniljasokeria
- limetin raastettu kuori
- 1 dl tomusokeria Koristeeksi:
- sokerivedessä pikaisesti keitettyjä (1-2 min) porkkanasta vuoltuja lastuja
- mantelirouhetta, paahdettuna
Valmistusohjeet:
- Vuoraa 24 cm:n pyöreän kakkuvuoan pohja leivinpaperilla tai voitele teflonvuoka hyvin.
- Vatkaa munat ja sokerit vaaleaksi vaahdoksi.
- Sekoita kuivat ainekset keskenään ja kääntele munavaahtoon.
- Lisää taikinaan öljy ja porkkanaraaste.
- Kaada kakkuvuokaan ja paista 160 asteessa 40-50 min. Kokeile kypsyys esim. hammastikulla. Anna kakun jäähtyä kumotun kakkuvuoan alla, niin se säilyy mehevänä.
- Valmista kuorrute vatkaamalla kaikki ainekset yhteen. Levitä kakun päälle, kun se on jäähtynyt. Koristele haluamallasi tavalla.
*Energiasisältö perustuu keskimääräisiin arvoihin ja on karkea arvio.
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