So what are you, a cake or a biscuit person? This is pretty vital for our relationship, so be honest, okay. It’s like the dog or cat question. This will either deepen our friendship or make it disappear in a puff of orange smoke. Yes orange. I’m a cake person, through and through. But if I’m really honest, I’m actually an icing person. Cream cheese icing. Hells yeah. It’s the most important part of the cake.
I don’t care much for chocolate cake, unless it’s in brownie form. Cake needs to be fluffy and moist – none of that airy dry, crap, but also not too moist, because then it will become extremely heavy, like those vegan gluten-free sugar free bricks you find at the health food shop. Carrot cake is not supposed to be health food. It’s supposed to be cake, it says it in the name. Also, there is no way you will find raisins in my carrot cake, they just ruin it. And this cake is best for breakfast. Or lunchtime with champagne. Because carrot cake, my friend, is awesome, and it doesn’t need a special occasion.
The Best Carrot Cake
This recipe is adapted from Leila Lindholm’s cookbook, „Backen mit Leila“. Fabulous book, you should get it.
150g softened unsalted butter
240g caster sugar
2 pinches of salt
1 ½ tsp vanilla essence
1 ½ tsp cinnamon
1 tsp ground cardamom
½ tsp ground ginger
180g plain flour
3 tsp baking powder
300g finely grated carrots ( about 2 ½ large ones)
100g roughly chopped walnuts
70g softened unsalted butter
320g Philadelphia cream cheese
1 1/2 tsp vanilla essence
1 lime, finely grated rind and juice from one half
100g icing sugar
Preheat the oven to 150°C degrees. Line a 24cm baking tin with baking paper and set aside.
In a big bowl, beat the butter and the sugar until light and fluffy. Add the eggs, one at a time. Beat in salt, essence and spices. Add the flour and the baking powder and mix well. Beat in the carrots, then the walnuts.
Spread into the tin. The batter will be nice and thick thus easy to spread. Let it bake for 55 minutes or until golden and a skewer inserted comes out clean. Let it cool.
In the meantime, beat the butter and the cream cheese fort he icing. Add the vanilla, the lime and the icing sugar and beat until fluffy.
When the cake has cooled, spread the icing over the cake. Get a knife and cut yourself a piece, you’ve deserved it.
By the way I’m a cat person, albeit a strange one. See, some cats don’t like me. And sometimes, very very rarely, I have been known to like dogs. But only if they tapdance.