Okay. I'm usually not a great fan of cakes, but this one was amazing. Moist, with crunchy walnuts.... and the glaze on the top added that perfect touch of sweetness. It was fairly easy to make, and the hardest part is most likely to shred the carrots. In other words, it was delicious.
Recipe:
Cake:
- 190g of sugar
- 200ml of oil
- 3 eggs
- 250g of flour
- 2 tsp of ground cinnamon (optional but adds great taste)
- 1 tsp of baking soda
- 1 tsp of vanilla essence/extract
- 1/2 a tsp of salt
- 300-320g of shredded carrots
- 130g of roughly chopped walnuts
Glaze:
- 70g of icing sugar
- About 2 tablespoons of water (the more water, the easier it will be to drizzle onto the cake, but the cake might absorb the water from the glaze. Less water means it will be harder to drizzle but with stay nice and firm on top of the cake.)
- 1/4 of a tsp of nutmeg (optional but adds great taste)
(You can adjust the amount of icing sugar and water to have more or less glaze)
Method:
1. Preheat the oven to 180˚C. Butter and flour a cake pan. According to the size and depth of your cake pan, you may need 2. (just butter another one later on if you need it...)
2. In a large bowl beat sugar, oil and eggs until combined. Add the flour, cinnamon, baking soda, salt and vanilla until it forms a smooth batter. Do not over mix.
3. Peel and shred your carrots. Fold into the batter. Chop your walnuts. Fold into the batter. Pour into pan(s).
4. Place in oven. It will bake from 30-45min, and down the halfway mark you can lower the temperature to 150˚C, but keep checking regularly: stick a knife/toothpick down the middle of the cake to the bottom. If it comes out wet with batter, leave it a bit longer. Once the toothpick/knife comes out dry, the cake is ready.
5. Once the cake is out of the oven, take it out of its pan and let it cool for about 30min. Cut off a slight bit of the round top of the cake to have a flat surface. Put it in the fridge.
6. Start making the glaze: mix the icing sugar, water and nutmeg together until paste forms. Drizzle on top of the cake 1 hour before serving, so it has time to set.
7. Enjoy!
Source: https://www.bettycrocker.com/recipes/carrot-cake/64acd01e-14ad-4e03-9fe1-b62b03ff4667