Carrot Cake
Carrot Cake
Copyright © 2013 – keikos-cake.com – All Rights Reserved
Ingredients Walnuts 70 g (2.5 oz.) Carrots 120 g (4.2 oz.) Flour 150 g (5.3 oz.) Baking powder ½ teaspoon Egg white 80 g (2.8 oz.) Sugar 50 g (1.8 oz.) Butter 150 g (5.3 oz.) Sugar 80 g (2.8 oz.) Salt 1 pinch Lemon zest 1 teaspoon Cinnamon ½ teaspoon Egg yolk 60 g (2.1 oz.)
This recipe is for a 18 cm (7 inches) diameter ring or springform pan. When using a different size, calculate the conversion factor with the pan conversion tool: http://keikos-cake.com/panconversion
For the decoration, you can either buy modelling marzipan or make it yourself by combining raw marzipan (almond paste) with 30% icing sugar, i.e. raw marzipan : sugar = 70 : 30. Add a little red and yellow food coloring to make orange marzipan and green food coloring for the green marzipan.
Cream cheese frosting Butter 80 g (2.8 oz.) Icing sugar 30 g (1.1 oz.) Cream cheese 100 g (3.5 oz.) Decoration Marzipan 100 g (3.5 oz.) Food coloring (red, yellow, green)
I use Philadelphia cream cheese for this cake. Other opular brands are Buko or Kiri. You can use whatever cream cheese you can find.
Measuring the ingredients correctly is very important to get perfect results. You find more about measuring ingredients here: http://keikos-cake.com/lessons/lesson-measuring-ingredients/
Crush the walnuts and roast them for 10 minutes in your pre-heated oven at 150°C (302°F). Let the roasted walnuts cool down completely.
Grate the (raw) carrots.
Sift the flour together with the baking powder. Prepare the cake ring or springform pan with baking paper.
Whip the egg white in a dry and clean bowl. Add the sugar in two steps. Keep beating until you get a firm meringue.
In another bowl, whip the soft butter for a few minutes. Then mix in the sugar. Next, add the cinnamon, lemon zest and salt.
Clean the sides of the bowl from time to time. Mix in the egg yolk. Next, mix in the grated carrots…
…and the roasted walnuts using a spatula. Finally, mix in the dry ingredients.
Combine with the meringue in two steps. Spread the batter in the ring. Bake for 45-50 minutes in your pre-heated oven at 180°C (356°F).
After baking, let the cake cool down on a cake grid.
Marzipan carrots (for decoration) Roll the orange marzipan to a long cylinder and cut into 1 cm (0.4 inches) pieces. Roll each piece to a ball and then to a long cone (carrot shape) between the palms of your hand.
Grate the green marzipan. Push a hole into the thicker end of the carrot and fill with the grated green marzipan.
Cut the carrot to make it look more natural.
Cream cheese frosting Whip the soft butter until it turned almost white.
Mix in the icing sugar. In another bowl, whip the cream cheese to incorporate some air and make it softer.
Combine the cream cheese and whipped butter.
Slice the carrot cake.
Fill the cake with a thin layer of cream cheese frosting. Then use the remaining frosting to cover the top.
Decorate with the marzipan carrots. The cake will be fine for 3-4 days in the fridge.
Enjoy our carrot cake!
Comments from the member forum at keikos-cake.com… “Your raspberry lychee tart was such a great big hit last night! It's such a pretty cake – which was what attracted me to it. Plus the taste was really fabulous! There was nothing but oohs and aahs. Everyone praised the dinner but what took the cake, they said, was your tart! So, thanks once again. “
“OMG! It's so tangy and lemony! My face puckered when every element melts in my mouth! The flavors were so intense…pop pop pop in my mouth! Wow! Just wow! “
“Mmmm… nutty yet light biscuit, tangy and melts in your mouth raspberry butter cream, tangy and berrilicious jelly, crunchy red almond…ah…life is beautiful! ^^ Thanks keiko! We love Red Opera! You simply have to make this cake! It's a winner and your guests will for sure yell out "Encore"!
Impress your friends and family. Learn to make the Raspberry Lychee Tart, the Fresh Citron, the Red Opera, and many more... join keikos-cake.com
Copyright © 2013 – keikos-cake.com – All Rights Reserved
Ingredients Walnuts 70 g (2.5 oz.) Carrots 120 g (4.2 oz.) Flour 150 g (5.3 oz.) Baking powder ½ teaspoon Egg white 80 g (2.8 oz.) Sugar 50 g (1.8 oz.) Butter 150 g (5.3 oz.) Sugar 80 g (2.8 oz.) Salt 1 pinch Lemon zest 1 teaspoon Cinnamon ½ teaspoon Egg yolk 60 g (2.1 oz.)
This recipe is for a 18 cm (7 inches) diameter ring or springform pan. When using a different size, calculate the conversion factor with the pan conversion tool: http://keikos-cake.com/panconversion
For the decoration, you can either buy modelling marzipan or make it yourself by combining raw marzipan (almond paste) with 30% icing sugar, i.e. raw marzipan : sugar = 70 : 30. Add a little red and yellow food coloring to make orange marzipan and green food coloring for the green marzipan.
Cream cheese frosting Butter 80 g (2.8 oz.) Icing sugar 30 g (1.1 oz.) Cream cheese 100 g (3.5 oz.) Decoration Marzipan 100 g (3.5 oz.) Food coloring (red, yellow, green)
I use Philadelphia cream cheese for this cake. Other opular brands are Buko or Kiri. You can use whatever cream cheese you can find.
Measuring the ingredients correctly is very important to get perfect results. You find more about measuring ingredients here: http://keikos-cake.com/lessons/lesson-measuring-ingredients/
Crush the walnuts and roast them for 10 minutes in your pre-heated oven at 150°C (302°F). Let the roasted walnuts cool down completely.
Grate the (raw) carrots.
Sift the flour together with the baking powder. Prepare the cake ring or springform pan with baking paper.
Whip the egg white in a dry and clean bowl. Add the sugar in two steps. Keep beating until you get a firm meringue.
In another bowl, whip the soft butter for a few minutes. Then mix in the sugar. Next, add the cinnamon, lemon zest and salt.
Clean the sides of the bowl from time to time. Mix in the egg yolk. Next, mix in the grated carrots…
…and the roasted walnuts using a spatula. Finally, mix in the dry ingredients.
Combine with the meringue in two steps. Spread the batter in the ring. Bake for 45-50 minutes in your pre-heated oven at 180°C (356°F).
After baking, let the cake cool down on a cake grid.
Marzipan carrots (for decoration) Roll the orange marzipan to a long cylinder and cut into 1 cm (0.4 inches) pieces. Roll each piece to a ball and then to a long cone (carrot shape) between the palms of your hand.
Grate the green marzipan. Push a hole into the thicker end of the carrot and fill with the grated green marzipan.
Cut the carrot to make it look more natural.
Cream cheese frosting Whip the soft butter until it turned almost white.
Mix in the icing sugar. In another bowl, whip the cream cheese to incorporate some air and make it softer.
Combine the cream cheese and whipped butter.
Slice the carrot cake.
Fill the cake with a thin layer of cream cheese frosting. Then use the remaining frosting to cover the top.
Decorate with the marzipan carrots. The cake will be fine for 3-4 days in the fridge.
Enjoy our carrot cake!
Comments from the member forum at keikos-cake.com… “Your raspberry lychee tart was such a great big hit last night! It's such a pretty cake – which was what attracted me to it. Plus the taste was really fabulous! There was nothing but oohs and aahs. Everyone praised the dinner but what took the cake, they said, was your tart! So, thanks once again. “
“OMG! It's so tangy and lemony! My face puckered when every element melts in my mouth! The flavors were so intense…pop pop pop in my mouth! Wow! Just wow! “
“Mmmm… nutty yet light biscuit, tangy and melts in your mouth raspberry butter cream, tangy and berrilicious jelly, crunchy red almond…ah…life is beautiful! ^^ Thanks keiko! We love Red Opera! You simply have to make this cake! It's a winner and your guests will for sure yell out "Encore"!
Impress your friends and family. Learn to make the Raspberry Lychee Tart, the Fresh Citron, the Red Opera, and many more... join keikos-cake.com
