It’s bonkers!
My carrot cake is not cloying like in classic recipes. The cake itself is quite sweet from the carrots and raisins, and the cream I add the Jerusalem artichoke syrup. By the way, I love dense and moist cakes and not the air. So if you coincide with me in tastes, then catch the perfect recipe.
Ingredients.
Cakes:
• 400 g carrots (about 4 medium size)
• 175 g whole wheat flour (or you can do 50/50 with oatmeal),
• 100 g of raisins,
• 50 g pecan or walnuts,
• 3 eggs,
• Juice and zest of a large orange,
• Zest of half a lemon,
• 4 tbsp vegetable oil,
• Optional 50 ml of sweetener if you like sweeter,
• 3 tsp ground cinnamon,
• 2 tsp. ground ginger,
• 0,5 tsp ground vanilla
• 0.5 tsp. ground nutmeg,
• 0.5 tsp. sea salt
• A pinch of ground white pepper, allspice and ground cloves.
You can also put the dough in cocoa, star anise, cardamom, coriander, if you like these spices.
Cream:
• 1 tsp ground vanilla
• 6 tbsp Jerusalem artichoke syrup or any sweetener of your choice
• The juice of half a lemon (zest from a, put in the dough),
• 400 g cream cheese or mascarpone, or cream, or a mix of these ingredients. Or coconut cream (for wagashi version).
I like this pie with curd cheese, but to make the cream is not very greasy and caloric, I mix my schedule I cheese with Greek yogurt in the following ratio: 250 g of cheese + 150 grams of yogurt.
Decor:
• A handful of pecans or walnuts (can be more)
• 1 tbsp Jerusalem artichoke syrup or any sweetener of your choice
• A pinch of salt.
How to do:
1. Carrots wash, peel and grate on a small grater or grind in a blender. Nuts (50 g) chopped, not super small. Rinse the raisins, a little dry. Grate the zest of orange and lemon, squeeze the juice of an orange and half a lemon. Lemon juice to set aside for the cream.
2. Mix all ingredients for dough except flour, bring to a homogeneous condition. Then add the flour, stir again.
3. Take a baking sheet, covers it with baking paper and distribute the dough with a spatula all over the surface.
The cake will be about 1.5 cm thick. Bake at 160C for approximately 35-40 minutes. For 5 minutes before the expected end of baking start to check the readiness with a toothpick (it should not be raw dough). If the cake inside is moist, and the top is flushed, close it with foil to avoid burning.
4. While baked cake, prepare the cream and nut topping. For the cream whisk all of the ingredients until smooth and put in refrigerator to cool. The cream will be dense, and easy to spread on cakes.
5. A handful of nuts dried in the oven at 160C for 10-15 minutes minutes or until it will turn brown. Still hot nuts and mix with a tablespoon of syrup and a pinch of sea salt. Cool, then coarsely chop.
6. Ready cake cool slightly at room temperature, then cut in half, then into 2 parts. Get a perfectly smooth cakes and size, and thickness.
If suddenly crooked cut, put all 4 layers on each other, trim edges, and trimming empty sprinkles cake, or eat;) the Cakes put in the refrigerator so they are fully cooled.
Can easily use this hack for other layered cakes.
Important. If you will bake a carrot cake in a standard round shape, it is better to use split. To cut the cake only when the cake is completely cool. And baking time will be different, because a thicker crust baked through longer.
7. After everything has cooled down, grease each cake with cream, do not forget about the sides of the cake. Put it in the fridge overnight or for a day. Before serving, sprinkle with sweet-and-salty nuts and crumb cakes.
I recommend either cut into 8 rectangles or thin piece along the whole pie, like so:
Enjoy your meal, try not to eat all at once. Pie is sooooo rich, keep in mind. Come for Breakfast and for evening tea;)