Description
GOOD TO HAVE ON HAND
- mortar and pestle
- cake pan with a diameter of 24cm (9 inches)
- peeler
- grater
- sieve
- medium-sized bowl
- large bowl
- hand mixer
- spatula
- two small bowls
- piping bag (or two small Ziplock bags)
Ingredients
Units Scale
CAKE BATTER
- 150 grams all-purpose flour
- 1/2 tsp orange zest
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 100 grams white sugar
- 100 grams brown sugar
- 80 grams canola oil
- 1 tsp vanilla extract
- 200 grams carrots
- 1/8 tsp -1/4 tsp nutmeg
- 1/2 tsp cloves
- 1/8 tsp salt
- 1.5 tsp cinnamon
- 200 grams cream cheese
- 3 tbsp butter
- 200 grams powdered sugar
- pinch of salt
- 1 tsp vanilla extract
- green & orange food color
Instructions
- Preheat the oven to 176°C (350°F)
- Use a mortar and pestle to grind the cloves.
- Grease the cake pan with 1 teaspoon of butter.
- Peel the carrots and grate one half of the carrots coarsley and the other half into thin shreds.
- Sift flour, cinnamon, cloves, and baking soda through a sieve into a medium-sized bowl. Grate 1/4 teaspoon of fresh nutmeg into it. Set aside.
- In a large bowl, mix sugar, oil, and vanilla extract. Then add the eggs and beat everything together briefly.
- Next, gradually add the flour mixture and stir well. Finally, fold in the carrots.
- Pour the batter evenly into the cake pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a rack for about 60 minutes, then invert it onto a cake stand or plate.
- Meanwhile, prepare the frosting. Using a hand mixer, beat cream cheese and butter until fluffy and firm. Gradually add powdered sugar and vanilla extract, continuing to beat until it reaches a firm consistency. Take 1-2 tablespoons of the frosting and put them into two small separate bowls.
- Once the cake is cool, spread the frosting over the cake and smooth it out.
- Now color the remaining frosting in the two small bowls with green and orange food coloring to the desired intensity. Fill each colored frosting into a small plastic bag and cut a tiny opening in the corner of each bag. Then, with very light pressure, draw the carrot design on the white frosting. Keep the cake in the fridge until serving.
- Passive Time: 80 min
- Cook Time: 30 min