American Carrot Cake Recipe
For 8 slices

Ingredients

2 medium-sized roots (200 grams)
Breadcrumbs for the cake pans
100 grams of soft cream butter or margarine (and some extra for the shape 2 eggs (separated)
125 grams of brown sugar
150 gram wheat flour
1 tsp baking soda
1 tsp cinnamon
125 grams of leaked raisins

Instructions

Cleaning, deleting and grating the roots

Preheat the oven at 175 °c degrees. Grease and sprinkle a 20 cm long cake mould with
Breadcrumbs.

Stir the butter with the egg yolks and sugar until cream.

Stir the flour with the baking powder and the cinnamon sieves and with the grated roots and raisins through the butter mixture.

Beat the proteins stiff and create it.

Create the batter in the form, smooth and bake in the oven 50 minutes.

Let the shape cool down for 10 minutes. Then remove from the shape and let it cool down on a grid.

Preparation: 35 min.
Baking time: About 50 min.

Note: For a special occasion, garnish the cake with orange icing.
To make this: 150 grams of powdered sugar sieves and
2-3 Tablespoons orange juice to stir a paste. Add some grated orange peel.

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Hotchpotch recipe with leek, carrot and piccalilly

Ingredients

1 kilo of boiling potatoes
2 Stalk Leeks
4oo gram Winter carrot 1 herbal broth tablet
4 tablespoons piccalilly
Some freshly sliced curled parsley
Salt and freshly ground black pepper

Instructions

 cut the peeled potatoes into equal pieces.
Cut the lightly colored part of the leek into rings.

Wash them carefully and let them drain.
Cut the cleaned winter carrot into cubes.

Put the potatoes and the spice cube and the parsley in a pan with water and bring to a boil.
Put the potatoes in another pan and bring to a boil.

Cook this for about 20 minutes and see if both are cooked.
Drain the potatoes and add a little salt.

Pour the others pan with carrots, etc off, and let drain.
Add the picaliily and the black pepper to the potatoes.

Then Stamp everything together.

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Delicious carrot cake

Ingredients

• 200 grams flour
• 100 g dark brown soft sugar
• 100 grams sugar
• 200 ml sunflower oil
• 200 grams of carrot, grated
• 2 eggs
• 2 tsp baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1 teaspoon vanilla extract
• knife point salt

cream cheese glaze:

• 100 grams cream cheese (cream cheese)
• 40 grams soft butter
• 240 grams powdered sugar
• 1 tablespoon Stroh rum 38%

salted caramel with pecans:

• 40 grams of sugar (just white granulated sugar)
• 100 grams of Salted Pecans
• TSP coarse sea salt

Instructions

Preheat the oven to 180 ° c degrees.

Use a round baking dish of about 26 cm diameter and low baking paper, so to ensure that the cake in 1 time, there will come out

Mix the 2 kinds of sugar with the eggs and the sunflower in the food processor and mix until all ingredients are well mixed. Then gradually add the flour, baking powder, cinnamon, ground ginger, allspice and salt. Mix until the 1 whole.

Then stir the grated carrot in the batter with a spatula.

Pour the batter into the baking dish with parchment paper held and put about 30-35 in the preheated oven. When the cake is cooked, let it cool before you with cream cheese etc., otherwise everything right again of the cake by the heat.

Make in the meantime that the cake in the oven is the caramel:

Put a baking sheet with parchment paper ready for the caramel. Just a tip; not touch the caramel for the first 15 minutes with your bare hands!!!

Put a saucepan with the sugar on medium heat and let the sugar melt gently. Try not to stir, but ´ ´ swirl a bit with the pan to the heat. Is the caramel become beautiful golden brown, then do the Salted Pecans and some extra sea salt into the pan and stir quickly with an iron spoon through and collapses on the baking paper what is ready.

Would you like to use whole nuts for decoration, you can now quickly with your spoon the rest pushing ´ ´, within a minute is the caramel so cooled down (but still very hot!) that the one big bonk. Not as bad as you anyway (like me) just chopped to pieces.

Tip to the saucepan clean again; fill the saucepan with water and put back on the fire, so any residual melt caramel beautiful road and is your pan clean again.

For the cream cheese: beat the powdered sugar with the soft butter until all is well mixed, then add the rum and gradually the cream cheese. Keep certainly knock a few minutes until you have a nice shiny glaze. Spoon the cream cheese in a pastry bag.

Stitch with a biscuit shape or small glass (± diameter of 3 cm) small turrets from the great carrot cake. Cut the turrets by half and syringe in the middle and a tuft on top of cream cheese. Put the turret back together, chop the Pecans coarsely and sprinkle over the top.

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