CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE l Amazingly Delicious and Moist!

CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE l Amazingly Delicious and Moist!

Music: Shenandoah - American folk song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my easy and moist Carrot Cake recipe, with simple frosting and some decorating ideas. It tastes so amazing, everyone loves this cake. I use a 26 cm. (10 inches) springform pan for the recipe, if using a different pan, thickness and baking time changes a bit.

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INGREDIENTS
2.5 cups all purpose flour
3 medium (400 gr./0.88 pounds) carrots, peeled
1 cup granulated sugar
4 eggs
1 cup walnuts
1/3 cup cream
1/4 cup melted butter
1 pack (1 tbsp) baking powder
1 pack vanilla sugar (or 1 tsp vanilla extract)
1 heaping teaspoon ground cinnamon
Zest of 1/2 lemon
A tiny pinch of nutmeg (optional)
A pinch of salt

DIRECTIONS
Toast walnuts in a pan for 3-4 minutes, over medium low heat, stirring occasionally, set aside.
Sift flour into a bowl.
Sift baking powder, vanilla sugar, a pinch of salt and 1 tsp cinnamon on top.
Add a tiny pinch of grated nutmeg, if you have on hand.
Mix dry ingredients, set aside.
Generously butter a 26 cm. springform pan.
Then dust with flour, making sure to remove any excess flour from the pan.
Preheat oven to 175C (350F)
Coarsely chop walnuts in a blender and transfer to a bowl.
Remove walnuts, add coarsely chopped carrots and pulse until finely chopped, you can also finely grate them, if you don't have a blender.
Add eggs into the blender and pulse on high for 1 minute.
Beat longer, if doing by hand with a wire whisk.
Add sugar and lemon zest (only the yellow parts), beat for another minute.
Add cream and melted butter, beat again.
Add dry ingredients to the wets in two batches, mix with a spoon
Scrape the sides of the bowl, with a spatula.
Then beat just until combined, for about 6-7 seconds.
Mix with the spatula.
Add walnuts, mix again.
Transfer cake batter to the prepared pan, gently spread the top.
Shake and tap the pan, to release any large air bubbles.
Bake for 35-40 minutes.

Ingredients for the frosting:
200 gr. (7 oz) cream cheese
1/2 cup powdered sugar
1/3 cup melted butter
1 tsp vanilla sugar or 1/2 tsp vanilla extract.
To make frosting: Transfer cheese into a bowl, mix with a spatula.
Sift powdered sugar and vanilla sugar on top, mix well so there are no lumps.
Add melted butter, mix.
Refrigerate until needed.

To decorate: Slice a carrot and cut into desired shapes using tiny cookie cutters.
Or cut carrot into tiny cubes.
Transfer shaped carrots to a small pan, fill the pan with water, add 1 tbsp sugar and mix.
Bring to a boil, then simmer over medium low heat for 10 minutes, or until tender.
Drain and pat dry gently, set aside.

Check the cake for doneness with the toothpick test.
Let cool for 20 minutes over a wire rack or racks of your gas stove.
The cake should be pulling away from the edge of the pan, gently loosen with a knife if needed.
Remove the edge of the pan, carefully turn the cake over.
Remove bottom of the pan, let the cake cool comletely over a wire rack, upside down.
Then transfer to a serving plate, using a spatula cover the top and
sides of the cake with frosting.
Clean the edges of the plate with some paper towels.
If you like a smoother look, add 1/3 cup cream into the frosting, mix.
Pour creamy frosting, spread gently and cover the sides.
Spoon the excess frosting back to the top from the edges of the plate. Clean the plate with paper towels.
Refrigerate for an hour.
To decorate, cover the sides of the cake with finely chopped walnuts.
Then arrange some walnut halfs, shaped carrots, tiny mint leaves on top.
Or sprinkle cubed carrots and some ground walnut on top, whatever your heart desires.
Best served the day after it's made, make sure to refrigerate for at least 8 hours before serving.
To cut the cake, dip a knife into a glass of hot water.
And wipe before making every cut.
Transfer 'Carrot Cake' into a serving plate and enjoy, it's amazingly delicious and moist.
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