Here’s another carrot cake
This is a bit more spicy and it was really good. The combination of rich cake and the fluffy creame cheese frosting, is so good.
- 230 grams butter
- 210 grams brown sugar
- 2 tablespoons honey
- 4 eggs large
- 350 grams flour
- 2 teaspoons baking powder
- 1 / 2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 0.5 dl apelin juce
- 0.5 dl milk
- 300 grams grated carrot
- 100 grams chocolate chip / chopped chocolate
Squeeze the juice of one orange, remove the stones, but feel free to add some of the fruit flesh to the batter.
Sieve together all dry ingredients in a bowl and set aside.
Cream together butter and sugar and add the honey. Mix well,
Mix in eggs one at a time. combining well between each addition
And 1/3 of the flour mix and the orange juice.
Add the next 1/3 of the flour mix , quickly followed by the milk. Now add the rest of the fluou and mix until it is just combined.
Scrape sides and bottom of the bowl with a rubber spatula and mix for 10 more seconds at high speed. Stop !
Add the grated carrots, and finally the chocolate.
Divide batter into 2 x 8″ round cake pans.
Bake at 355 F degrees, in the lower section of the oven for about 45 minutes. Until a stick comes out dry when inserted in center of cakes.
Cool in the pan for 10 minutes before placing on wire rack.
Vanilla Cream cheese frosting!
- 230 grams butter
- 200 grams cream cheese such Philadelpia
- 2 teaspoons vanilla / vanilla extract
- 400 to 450 grams powdered sugar
- 3 tablespoons meringue powder
- 3 tablespoons milk
Cream the butter to light and fluffy. It is important that the butter is room tempered.
Let the cheese be a litle cooler. Add cream cheese to the butter and blen for 2 minutes.
Add the vanilla .
Pour in graduatly powdered sugar and meringue powder, with mixer on low speed.
When all 400 grams of powder sugar is added, decide if it is needed to add last 50 grams, or whether it is necessary to thin cream with a few drops of milk at a time.
Dress a round cake pan with plastic wrap. Place the bottom of the cake into the pan. Remember level with a knife if the cakes have cones.
Spread 1 /3 of the cream cheese frosting on top the cake.
Put the top layer in the pan and wrap the plastic firmly . Set in the fridge for a while.
Move the cake to a plate and crumb coate the cake. Let the frostig set for 15 minutes.
Then cower the cake using rest of the frosting.
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