I love to cook, to bake and create delicious things once in a while. Back in the days, in my teenage years, my mother was truly afraid if I would ever learn how to cook for myself. Luckily this was only a phase and as a student I started to like cooking. I’m so happy there are so many great food blogs these days which gives me so much inspiration for my daily what-to-eat drama. And…all the things I make must consist one thing…it has to be EASY!
I never made a cake myself from scratch so I was truly exciting when I was making this carrot cake. If even I can make this, you can do it too. In my opinion is so much tastier and (a bit more) healthier than all those ready-made cakes I spots in the grocery shops. It’s time to get ready and make this yummy fall carrot cake!
1 carrot
150 gram melted butter
150 gram sugar
2 eggs
a bit of salt
200 gram self-raising flour
a bit of cinnamon (my favorite!)
125 gram raisins
spring cake tin
topping
75 grams of butter (at room temperature)
100 grams of mon chou (at room temperature)
125g icing sugar
1 teaspoon vanilla essence
Preheat the oven up to 175 degrees and grease a spring cake tin. To be sure, you can also use baking paper.
Mix the grated carrot, melted butter, sugar, eggs and a pinch of salt and cinnamon in a bowl and mix it with a hand mixer. Sift the flour and place it in the same bowl and mix it together. To finish it all up, stir in the raisins and pour the batter into your spring cake tin. So easy!
Now put the carrot cake into the oven for +/- 45 minutes. Before you take it out you need to check if it’s cooked well. You can check this with a wooden skewer – the stick should come out clean.
the topping
Now it’s time to make the super delicious topping! Make sure you’ve got 75 grams of soft butter at room temperature and add the icing sugar and the mon chou in to a bowl and mix it with a hand mixer. It should become a nice thick creme. After the cake is cooled off you can start adding the topping to the cake. After this it’s better to put the cake into the refrigerator to stiffen it all up. And that’s it!
This time I only made a one layer cake but next time I really want to go for 2 (or maybe 30 layered cake. Soon more…
inspired by culy.nl
