Oh how I love baking days with my little sister. Talking about delicious things we want to make, finally choosing a recipe and start baking it together. We were both longing for carrot cake and going back to the market for ingredients three times was totally worth it.
There’s something special about carrot cake. Well, actually it’s just fantastic. We never used to eat it, since we didn’t know about it. But when we discovered it here in Amsterdam, about a year ago, we were completely sold. The fluffy and rich consistency with that hint of cinnamon, nuts and pieces of shredded carrot, not even mentioning the cream cheese frosting on top.. The combination and special flavours: totally amazing. I could eat it all day long.
So, there has been a lot of thinking past week. About everything, so cooking included. I definitely think that I need cooking and baking in my life. It gives me the rest I’m searching for. When I’m busy all day and all week to manage everything, it’s a relief to get in the kitchen and forget things for a moment. Concentrating on the ingredients, on the recipe, on the proces of making something delicious. I wish I could do it every day with wonderful, fresh ingredients, that moment of calmness and the happiness I experience when doing it.
Carrot cake with cream cheese frosting
Yield: 2 x 4 inch baking pan / 12 cupcakes
1 1/2 cups grated carrots
1 cup all purpose flour
1 tbs baking powder
pinch of salt
4 tsp ground cinnamon
3/4 cup sunflower oil
1/2 cup granulated sugar
1/2 cup light brown sugar
drop of vanilla paste
3/4 cup walnuts
1/4 cup walnuts, to decorate
200 gr cream cheese
1/4 cup butter, softened
1 cup confectioners sugar
drop of vanilla paste
Preheat your oven to 175 C.
In a bowl, combine your flour, baking powder, salt and cinnamon.
In a stand mixer, mix your eggs, oil, both sugars and vanilla until creamy. Add your dry ingredients to this and mix for about 3 more minutes. Now add your grated carrots and mix this by hand until everything is mixed well.
Pour the batter into the well greased baking tins (up to 3/4) and bake them for about 40 minutes. Test if they are done by inserting a toothpick into the center. When it comes out clean, they are ready.
Let the cakes cool completely.
To make the cream cheese frosting, combine the cream cheese and butter until creamy. Than add the confectioners sugar and vanilla. Beat this up until light and combined.
Take one of your carrot cakes, put it on the plate and pour a few tbs frosting on top of it. Spread it out, but leave a few cm on the sides. Place the other cake on top of it. Gently push it down. Add as much frosting as you like on top of this one and gently spread it out. Decorate with some walnuts, serve and dive in!
Recipe adapted from AHappyFoodDance