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.
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.