Carrot Cake 🥕 …
… a very well deserved end-of-school-year celebration treat. It has been a very strange and challenging one and I wanted to show my love and appreciation to my children for being absolute champions through it all .
Super moist and just the right amount of sweet . It will not last for long !!!
I ed the recipe for this one :
1½ cup self raising flour
a pinch of salt
1 tablespoon baking powder
1 teaspoon sweet baking soda
2 teaspoons sweet cinnamon powder
2 cups sugar
200 ml olive oil
500 gr. carrots, grated
2/3 cup hazelnuts or walnuts, in small pieces
a bit of butter to coat the baking tin
For the icing:
200gr cream cheese
1 1/2 cups icing sugar
2 tsp vanilla essence
Preheat the oven to 200 °C / 180 °C fan .
In a bowl, mix the flour, salt, baking powder, baking soda and cinnamon.
In another large bowl, beat the eggs with the sugar with the mixer, until the mixture is fluffy and white. Add the olive oil and continue beating. Gradually, add the flour mixture, continuing to beat, until you make a uniform mixture. Finally, add the grated carrots and hazelnuts or walnuts and mix with a spatula.
Lightly butter the cake tin you are using and pour out the mixture. Bake the cake for 50-55 minutes, until it rises well. To see if it is ready, dip the blade of a knife into the cake: it must come out clean, with no residue. Take the form out of the oven, let the cake cool for only 5 minutes and take it out of the tin I let it cool on a grill – this way, no steam will be trapped inside and it will remain fluffy.
For the icing, beat the icing sugar and butter with the mixer until it makes a fluffy mixture. Add the cream cheese and vanilla powder and mix with a spatula. Spread the icing on the carrot cake and serve.