So I had to try it and it’s a really good cake. On top of that it’s the world’s easiest cake. Yay! I made it without raisins , because I REALLY DO NOT like raisins in baked goods. I made the cake as layered cake, therefore I make more cream than she does. In addition, I made the cream cheese frosting less sweet. But it’s a matter of taste 🙂
As cutting cake with cream on top : 8-10 pers (see “Attention!” In the bottom of the recipe)
As a cake with 3 layers : 10-12 pers
Ingredients – Cake:
- 210 g / 7.4 oz of flour
- 300g / 2 cups coarsely grated carrots
- 2 tsp. cinnamon
- 2 tsp. ground cloves
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 100g/1 cup of chopped walnuts
- 450g / 1+1/2 cups / 1 lb of brown sugar
- 3 eggs
- 3/5 cups / 5.0 oz flavor neutral oil
Combine all the dry ingredients together in a large bowl. Then add all the wet ingredients. Stir well until the dough is homogeneous.
Line a 22 cm/8.6 inch springform tin with baking paper and pour the batter in.
Place the cake in a cold oven and bake for 70 min. at 356°F convection / 390°F regular.
Take the cake out and let it cool at the kitchen table.
Ingredients – Frosting 3 tier cake:
- 800 g / 27 oz of cream cheese
- 200 g / 1.6 cups / 7 oz of icing sugar
- 2 whole vanilla beans
- 10 tsp. finely grated organic lemon zest
- 12 tsp. organic lemon juice
- (2 lemons and juice)
Garnish: 200 g/ 2 cups finely chopped walnuts
Grate the lemon zest and juice the lemons. Split the vanilla rods and scrape out the vanillabeans. Whisk all the ingredients into a homogeneous mass.
Collection: Select the desired nozzle (remember that there must be room for the lemon zest) and put the cream cheese frosting in a piping bag. Refridgerate. Take the cake out, and divide into 3 equal thick bottoms. Place a cake ring or outer ring of the springform tin on the kitchen counter. Use a dish or bottom of the springform tin as a base. Then you can move the cake around after filling without it breaking. Now place the least nice bottom at the bottom of the ring and put a cream cheese frosting on the bottom (it looks like a lot, approx. 1.5 cm high, but it is squeezed between the bottoms). Add the second and pressure carefully with firm pressure, so the cream is distributed and the cake top is straight. Repeat with the last layer. Put the cake and the rest of the cream in the refrigerator for 1 hour. Set your serving dish ready on the table. Remove the cake from the refrigerator and remove the ring on the cake. Keep the walnuts ready in a bowl or plate. Spread the edges of the cake with the cream cheese frosting in a thick layer, making sure it covers the sponge. Now lift the cake up and hold it with one hand. Pat nuts on the cake, the layer should be covering the sponge and layers. Put the cake on the dish and garnish it with the rest of the cream, chocolate garnish, whole nuts or whatever else you please.
Attention! Would you like to make an ordinary carrot cake, instead of my layered cake. Just make 1/4 of the cream cheese frosting above, it is an appropriate amount. The procedure is the same.
I wish you all a nice day
Katrine