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Dec 28, 2016

Carrot and walnut cake

The week before Christmas, my older daughter saw in town some snowmen cakes. She loved the idea so she asked me to prepare something similar at home (they were not so easy to reproduce, as the cakes in town were decorated with chocolate and marzipan). 
I thought that a carrot and walnut cake would be the perfect solution for this challenge so I baked a very thin cake (the recipe is super quick, inspired from here), out of which I cut round shapes using a glass. I covered the small cakes with Greek yogurt and I decorated with red forest fruit (blueberry would have looked better but I couldn't find any).
I barely managed to take a few pictures, that the snowmen "melted" (in the bellies) :)))))

Ingredients for the cake:
- 300g grated carrots;
- 150g wheat flour;
- 150g ground walnut;
- a few raisins (optional);
- 1 tsp of cinnamon;
- 1/2 tsp nutmeg;
- 1 tsp orange zest powder (bio);
- 1 tsp baking powder;
- 3 large eggs;
- 50 ml oil;
- 50 ml milk.

In a bowl mix the dry ingredients (flour, spices, baking powder, ground nuts and raisins).
In another bowl or in the blender mix the eggs, milk and oil and, in the end, add the grated carrots and stir with a spoon. Add the moist mix to the dry one and stir until you get a thick batter.
You can bake the batter in a 20 cm cake tin if you want to get a normal, round cake. I wanted a larger, very thin cake, from which to cut round shapes. So, I used the big oven tray, I lined it with baking paper and I spread the mixture with a silicone spatula until I got the thickness I wanted (about 2 cm).
Bake in the preheated oven, at 180 degrees C, for 30-40 minutes if you make a thin cake or for up to 60 minutes if you use a smaller tray. The cake is ready when it passes the toothpick test.
You can decorate it with natural whipped cream or with cream cheese and fruit.

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