I’ve been wanting to make carrot cake for a while, but it’s one of those cakes I wasn’t sure I could pull off. After looking up different recipes, I tried my own version a few times, tailored it to my own taste, got my husband to approve it and voilà!
We really enjoyed this cake, so I thought I’d share the recipe with you all.
3/4 cup of brown sugar
3/4 cup vegetable or olive oil
1/2 cup caster sugar
1 tablespoon vanilla extract
2 cups flour
2 tablespoons baking powder
2 tablespoons baking soda
A pinch of salt
1 tablespoon ground cinnamon
2 cups grated carrots
In a large bowl, place the eggs, brown sugar, vegetable oil, caster sugar anx vanilla extra. Whisk.
Add the flour, baking powder, baking soda, salt and cinnamon. Whisk.
Add the grated carrots and whisk. Place the batter in two separate cake tins (same size), and in the oven for 40 minutes at 160°.
When the cakes are baked, let them cool (ideally in the fridge), before covering them with buttercream and placing them on top of each other.
My buttercream recipe:
Place 250g butter (room temperature) in a large bowl. Using an electric whisk, start whisking and gently incorporating 700 of icing sugar.
Add and dash of vanilla extract and 3 tablespoons of heavy cream, while still whisking the mixture, until you get a thick white buttercream.
For garnishing, sprinke a few almond flakes on the buttercream