Carrot cake

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A delicious carrot cake recipe. You'll definitely love it!

If you want to see the recipe in video format, click here.

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BASE INGREDIENTS (AT ROOM TEMPERATURE):

• 300g flour;
• 6 eggs;
• 1 sachet of baking powder;
• 100g brown sugar;
• 100g white sugar;
• 1 teaspoon of baking soda;
• 1/2 teaspoon of salt;
• 300ml of oil;
• 100g of chopped walnuts;
• 1/2 vanilla essence;
• 1/2 orange essence;
• 300g of carrots grated on a fine grater;
• 2 teaspoons of cinnamon;
• 1/2 teaspoon of nutmeg.

METHOD OF PREPARATION BASE:

1. In a bowl, sift the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Mix.
2. In another bowl, I cracked the eggs and added both the brown and white sugar. I mixed until the mixture doubled in volume.
3. I continued mixing, gradually adding the flour and oil in three batches, alternating between the two until everything was fully incorporated.
4. Add the walnuts, carrots and essences. Mix with a spatula and transfer the mixture to a 24cm diameter round baking tray lined with baking paper.
5. Level the mixture and place the tray in the oven preheated to 170*C for 40 minutes. Without opening the oven, increase the temperature to 180*C and leave the base in for another 30 minutes. Finally, I did the toothpick test to see if the base was baked.
6. I removed the base from the tray and left it on a rack until it reached room temperature.
7. After it cooled, I cut it into thirds.

ICING INGREDIENTS:

• 500g mascarpone;
• 250g ricotta;
• 100ml whipping cream;
• 200g white chocolate;
• 1/2 orange essence.

METHOD OF PREPARATION ICING:

1. I put the cream for the whipped cream on the heat. When it reached the boiling point, I turned off the heat and added the chocolate broken into pieces. I tried to push it down gently so that it was covered by the cream. I left it like that for 5 minutes, then mixed with a whisk until I obtained a homogeneous composition. If necessary, you can turn the heat to minimum.
2. I transferred the obtained composition to a bowl, covered it and left it in the refrigerator for at least an hour.
3. I added the mascarpone, ricotta, and essence to the chilled mixture and mixed for about 2 minutes until I achieved a light and airy cream.

SALTED CARAMEL INGREDIENTS:

• 200g white sugar;
• 100g butter;
• 250ml heavy cream for whipping;
• 1/2 teaspoon salt.

METHOD OF PREPARATION SALTED CARAMEL:

1. I put the sugar over medium heat and waited for it to melt. I didn't stir it, but from time to time I moved the pot(you need to use one with slightly higher walls). Be careful, you shouldn't leave it too long because it will burn.
2. After it melted, I turned off the heat and added the butter and salt. I mixed very well until it was completely incorporated.
3. I turned on the heat and added the cream for the whipped cream (I brought it to the boiling point first).
4. I boiled it for about 4-5 minutes and then let it cool.

ASSEMBLY:

1. I put some cream on the plate where I was going to assemble the cake (this way it won't slide) and put a slice of cake on it. I assembled the cake upside down. This way the base of the cake, which is the most uniform, will be on top.
2. Over the first slice of cake I put about 1/3 of the cream, spread it well and made two grooves in it. I filled them with cream and then placed the second slice of cake on top. I put cream again, caramel and then the last piece of cake.
3. With the rest of the cream I tried to cover the cake as well as possible.
4. I sprinkled the rest of the salted caramel over the cake and with a teaspoon I started spreading it over the entire surface of the cake.

Good appetite!
Simona

I hope you liked this recipe! If you're going to try it, I'd love to hear your feedback! I'm also waiting for you on Instagram, TikTok, YouTube sau Facebook! That's where I post more meal ideas and lots of other cool stuff!