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The Best Carrot Cake Recipe



Happy Holidays My Lovely Ones! I hope that where ever you are, you are spending magical time with lots of love, laughter and of course delicious food.

I would like to share with you a recipe of a traditional Carrot Cake that I twisted around and made my version few year ago. I have shared this recipe with all my friends and family members who tried it, as they wanted also prepare it for their loved ones. It's not the most simple recipe, but it's worth to put few more minutes to make it and impress your guests. It's not only a Christmas cake, you can make it all year round, just decorate it differently.


Ingredients for the dough:


250 g of wheat flour

2 teaspoons of baking soda

Half a teaspoon of salt

2 teaspoons of cinnamon or Pumpkin spice mixture ( I use the latter more in the Fall)

3 eggs

160 g of sugar

3/4 glass of vegetable oil (e.g. sunflower oil)

3/4 glass of yogurt

2 glasses of grated carrots

1 glass of chopped walnuts

Optional 2 table spoons of Lotus Biscoff Spread


Mascarpone filling:


250 g of mascarpone cheese

50 g of butter

4 tablespoons of powdered sugar

Juice from half of an orange


Chocolate topping


100 g of cream 30%

150 g of dark chocolate


Method:


Line the baking tray with baking paper and set aside. Combine flour, baking soda, salt and cinnamon in a larger bowl. Beat the egg whites with sugar using a mixer (at medium speed) and then add egg yolk. Follow by adding oil and yogurt. Reduce the mixer speed to the lowest, add flour and mix until the ingredients combine. Finally, add the carrots, walnuts and Lotus spread. Mix gently (preferably with a wooden spoon). Pour the dough into a round tray, bake in a preheated oven at 175 degrees Celsius for about 40 minutes, or when you insert the toothpick it should be dry. If the dough is still uncooked after 40 minutes, you can pierce the dough in several places with a toothpick to speed up baking. When the dough is baked, remove it from the oven and set aside to cool down. Once its cooled down cut into 2 or 3 parts (it depends on how big it will be).


Mascarpone filling:

Beat the butter with powdered sugar using a mixer, add mascarpone cheese and orange juice, mix until smooth. Put on the cut and cooled dough and press the other part of cake on the top, if you cut it in 3 parts then use same amount of filling for both parts. Put top of the cake together and press it gently.


Topping:

Break the chocolate into small pieces and put it in a bowl. Bring the cream to a boil in a saucepan, pour the chocolate over it and leave it for about 3-4 minutes. Mix until chocolate has melted and cooled a little bit, then pour it generously on the cake.


You can decorate it with walnuts or anything up to your liking. This time I sprayed the cake with liquid edible gold and placed a Mistletoe in the middle.


Enjoy my dear friends and let me know if you liked it.





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As always,

With love,

Bella_zofia

Izabela Switon-Kulinska

your Fashion, Beauty and Travel Blogger from Geneva.

xx


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