When I started blogging I had in mind that it would be feasible for me to post 3 to 4 recipes at a week. Ha ha Teti. HA HA.
There are a lot factors that affect the frequency of my posts such as time, inspiration, quality of the photos and my willing/courage to write a post in english. You see, writing in english is a little bit difficult for me since english isn’t my native language.
During October I didn’t have enough time, inspiration, good photos and disposition for writing. What I had? Among other things I had to spend a beautiful weekend at my hometown for my sister’s birthday. I have only one sister, Dimitra, who is married to Alexis and have two a-ma-zi-ng kids, my niece Zoi who is 7 years old and John who is 3 years old.
As I said before I didn’t have a lot of time but for my sister’s birthday I had inspiration and willing to make a cake for her birthday and surprise her. Thus I decided to make for the first time a carrot cake recipe, a recipe that I have found on stylesweetca.com. Tessa writes on her post that this recipe is the ony carrot cake recipe you will ever need. I couldn’t agree more! The cake is so fluffy, tender, flavorful and moist! Tessa in order to moisten the cake adds on her recipe crushed pineapple but I didn’t have any so I have replaced it with mashed bananas. The carrot cake is accompanied by a delicious cream cheese frosting that I personally think that is the best option. Making the frosting wasn’t difficult for me but frosting the cake was very difficult. As you can see from the photos above I am not very good at frosting a cake, but remember that it was my very first time, forgive me. Thus, in order to have a more decent and well presented cake I added some walnuts on the sides of it.
Carrot Cake Ingredients:
- ¾ cup ground walnuts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup vegetable oil
- 1 ¼ cup white sugar
- ½ cup brown sugar
- zest of one orange
- 4 large eggs
- 3 cups shredded carrots
- 225 gr mashed bananas
Cream cheese frosting Ingredients:
- 12 tablespoons cream cheese, softened
- 1 cup unsalted butter, softened
- 4 to 5 cups confectioners sugar
- 2 to 4 tablespoons whole milk
- 2 teaspoon vanilla extract
- seeds from ½ vanilla bean or zest of one lemon (optional)
STEP 1: Prepare the cake mixture
Pre-heat oven to 180 °C and grease and flour two 20 cm cake pans as set aside. My mother didn’t have two 20cm cake pans so you used one big pan.
Then, grind about 1 cup of walnuts in a small food processor. Be sure not to grind too far because walnuts will start to become more of a paste. Measure out 3/4 cup and set aside.
Sift together the dry ingredients and set aside.
In a large mixing bowl, whisk together both sugars, eggs, and orange zest and then stream in the oil and mix until combined. Working in two batches, gently stir in the dry ingredients. Stir in the ground walnuts.
Lastly, fold in the shredded carrots and mashed bananas until combined.
Evenly divide the batter between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes come out clean. Cool on a wire rack for about 20 minutes before removing the cakes from their pans.
STEP 2: Make the frosting
Using an electric mixer, beat the cream cheese and butter together until smooth. With the mixer on low, mix in the remaining ingredients until just combined. Once incorporated, turn up the mixer to medium-high and beat until fluffy. Adjust the sugar and milk until your desired consistency in achieved.
STEP 3: Assemble the cake
Once the cakes have cooled, gently cut them in half horizontally to create 4 even layers. Since the cake was very spongy cutting it with a knife was very, very difficult. At least for me. So, my mother had a great idea to use a thread! You can use a dental floss too.
First, make a few cuts with a serrated knife in order to give the thread something to bite into. When the thread is fully wrapped around the cake, cross the ends of the thread and hold each end in each hand. Pull each end out and away from the cake, so the thread cuts through the cake as the circle of thread tightens. Move the thread slightly from side to side to help the cutting movement. At the end slide a piece of cardboard between the two layers and lift off the top layer. Your layers are ready for layering!
Fill each layer with about 3/4 cup of the cream cheese frosting. Crumb coat the cake and chill for about 15 minutes. Frost with the remaining cream cheese frosting and decorate as desired.
Dimitra, Zoi and John really enjoyed the cake, I hope to enjoyed my post too!