Carrot cake

Moist dough, full of flavour, with plenty of nuts and flavours that intertwine perfectly, complemented by a delicious cream with cheese. What more could you want from a dessert?

This version of carrot cake is easy to prepare, and the result is delicious. Guaranteed. ☺️

It’s tastier the second day, but it can also be served a few hours after assembling it.

Ingredients: (for a 28 cm diameter pan/~12 servings)

For the dough:

• 340 g flour
• 340 g brown sugar
• 190 ml sunflower oil
• 100 g walnuts (I had a mix of pecans and walnuts)
• 15 g baking powder
• vanilla essence
• spices mix: a teaspoon of ground cinnamon, a teaspoon of ground cloves, a teaspoon of ground cardamom and a teaspoon of ground nutmeg
• 4 eggs
• 360 g grated carrots
• a pinch of fine salt
• 100 ml of milk

For the cream:

• 500 g mascarpone
• 300 g powdered sugar
• vanilla essence
• 190 g butter at room temperature, cut into cubes

Preparation:

Using a knife, chop the walnuts coarsely.

In a bowl, mix the flour, baking powder, salt, spices and nuts. Leave it aside.

Grate the carrots, squeeze the extra juice well and put them in a bowl. Leave it aside.

In another bowl, using an electric mixer, mix the sugar for the dough together with the oil for about 5 minutes. Add the vanilla essence and mix a little more. Add the eggs one by one and continue mixing after each egg is added. Add the mixture of dry ingredients that you prepared earlier and mix until incorporated.

Add the milk and mix well. Add the carrots and incorporate them using a spatula.

Prepare with baking paper a tray with removable bottom. Preheat the oven to 180 degrees Celsius. Pour the dough into the pan and bake it for about 30-40 minutes or until it passes the toothpick test.

While the dough is baking, prepare the cream. Mix the butter with the powdered sugar until you get a fine cream. Add the vanilla essence, mix again and then gradually add the cheese, mixing continuously until you have incorporated it all and you have obtained a fine cream. Put it in the fridge.

After the dough is baked, take it out of the oven and let it cool completely.

After it has cooled, cut it into two equal slices.

Take the cream out of the refrigerator and mix again for about 1 minute.

Add the cream on top of one of the dough slices. Put the other slice on top, and put the rest of the cream on the sides and on top.

Refrigerate for a few hours and then serve.

It’s even better on the 2nd day. 😀

If you try the recipe, let me know how you liked it! 💜

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