Carrot Cake

Ms Aitch
11. Mar 2015
0

spring, cake, baking, carrots, whole grain, oatmeal, vegetarian

Mr El don't want to see carrots anymore, not in a salad nor as a warm vegetable bowl. But he needs carrots. For his eyes. Therefore Ms Aitch search for a recipe to make a carrot cake. She found a delicious carrot cake with coconut flavour on Jeanny's blog Zucker, Zimt und Liebe. Ms Aitch and Mr El love her culinary delights! Follow this link to the fluffy cake. But be careful, danger of addiction!

Ms Aitch creates a two-storied version with oatmeal. For sure it looks pretty onto the Easter coffee table.

Ingredients

For the dough:

180g whole spelt flour

2 tsp baking powder

1/2 tsp baking soda

1 pinch of salt

1 tsp cinnamon

1 pinch of nutmeg powder

100g tender oatmeal

2 eggs

140ml olive oil

150g brown sugar

300g carrots (finely grated)

For the filling and the frosting:

75g butter (room temperature)

300g cream cheese

150g sugar powder

1-2 tbsp lemon juice

springform tin (⌀ 18cm)

Instructions

Preheat the oven to 150°C (top-/bottom heat). Butter the springform tin and cover the ground with baking parchment.

Mix the flour with baking powder, baking soda, salt, spices and oatmeal. Mix the eggs, olive oil and the sugar until creamy, add the flour mix and work it into a dough. Add the grated carrots and pour a little bit of milk as necessary.

Put the half of the dough into the tin, smooth down and bake for 60-70 minutes. Then bake the other half for 60-70 minutes and let the cakes cool down on a cooling tray.

Whisk the butter and the cream cheese with a hand mixer and add sugar powder and lemon juice, mix it until creamy.

Put the first half of the cake into the tin or use a cake ring. Put the half of the frosting onto the cake and cover it with the second half of the cake. Put the rest of the cream on top and leave it in the fridge. Remove the cake half an hour before eating.