I waited for this cake with great anticipation. Because I love, love, love carrot cakes!
Before, I baked carrot cakes in form of cupcakes many times, but this time I wanted one, big cake. I used a different recipe, not my usual, because I wasn’t sure that my cupcake recipe would yield the desired amount for a cake.
my son made the chicken basket at his art class in school
I baked three separate layers in giant paper baking cases, of 18 cm diameter each. I think 18 cm is my favourite size for a cake, not too small and not too large, just perfect.
This recipe I found on –aspicyperspective– site and, although I made few little changes (simply because I didn’t have quite everything at home, so I improvised and used substitutes here and there), I might try the original recipe at another time.
before I put the chocolate eggs on top
-2 2/3 cups flour
-2 cups brown sugar
-1 tsp Mixed spices
-1 tsp ground cinnamon
-1 tsp baking powder
-1 tsp baking soda
-1 tsp sea salt
-4 large eggs
-1 cup coconut oil, melted
-2 tsp vanilla extract
-3 cups freshly grated carrots
-1 cup chopped pecan nuts
-1/2 cup yogurt
Cinnamon Cream Cheese frosting
-750 gr Mascarpone cream cheese (3 packs)
-ground cinnamon (as much as you wish)
-1 pack Betty Crocker Cream Cheese Style Icing (I had one of these at home and I used it more to experiment, and also because I didn’t want to use icing sugar and butter)
-salt (I found the icing way too sweet for my liking, so I put salt to take away some of the sweetness)
Preheat the oven. Prepare your baking pans, grease them with little butter or greasing spray. I used giant paper cases, so I didn’t do any of those.
In a large bowl, mix the flour with the spices, baking powder, baking soda, salt.
In another large bowl, mix the eggs with the sugar, vanilla. I actually never use my electric mixer when I make carrot cake, instead I only use a large hand mixer.
Stir in the carrots, then add the flour mixture, finally the chopped pecans. Stir well until everything is combined.
Pour equally in the prepared pans and bake for 20-25 minutes.
For the cream cheese frosting, I mixed the Betty Crocker icing with the 3 packs of Mascarpone and salt.