fot. IB
This post was waiting very,
very long for its time. I wanted to start my writing adventure the previous
time from it. It failed then, now is success! :)
Carrot cake – the best of the
best in the world! Fleshy, sweet, wet, with gingerbread smell – it’s an ideal.
Although, lately I’ve found that there is something which makes carrot cake not
the best but I’ll tell about it next week. I was thinking about preparing it
long time – won’t be weird in taste? Too much vegetal? And so on… I decided to
try. You can find so many recipes in the Internet. But I wasn’t looking for
long time. The first blog which I found and voila! I’ve got the recipe which
I’m faithful till today. Maybe some of you knows cooking and baking blog of
Zosia Cudny – I’ve taken my inspiration from her. However, the amount of my
recipients is multiplied by 1,5.
Recipe (for big form):
3 glasses of
sugar
6 eggs
3 glasses of
flour
1,5
teaspoons of vanilla sugar
3 teaspoons
of baking soda
3 teaspoons
of baking powder
Not full 2
glasses of oil
1,5
teaspoons of cinnamon
1,5
teaspoons of grated mace
grated
carrot – 3 glasses, but I add much more :)
optionally: 15 prunes or
fistful of raisins, fistful of almonds
additionally:
glaze form white chocolate (2 bars) and few chestnuts to decorate
How to prepare:
Eggs blend
with sugar till white and puffy cake. Add gradually sifted flour, soda, baking
powder, vanilla sugar, cinnamon, mace and oil. At the end, add grated carrot
and mix everything.
If you
decide for prunes or raisins and almonds, cut them into small pieces and add to
the cake.
Bake 55
minutes in 180C till „dry stick”.
If you want
to make the glaze, melt chocolate and pour it on the cake, decorate with
chestnuts.
This recipe is really reliable
and I recommend it to everyone. You can also add you own modifications. One day
I made it without carrots ;) Don’t try it – it has to be there! Without carrot,
the cake is very dry and hard.
All foodies of carrot cake I
wish bon apettit! :)
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