Celebrate with Carrot Cake

Well, hello everybody who drops by! Finally I am doing it for real! Sharing all my love for eat... I mean baking with you guys. I hope you will like the stuff I put up here. I actually planned to put some yummy crunchy Dutch cookie recipe here... But they got eaten before I took pictures... Twice. Hehehe.
But the good thing is, my friend Celia came by the other day and we decided to make this fabulous Carrot Cake, of which the recipe she got from a teacher. And well, of course, we had to add some Dutchness! I put it as an optional at the end of the recipe, and it’s well worth the extra effort!
In the same sense we changed the icing. In the original recipe they use a icing based on mascarpone, but I always think that is a bit on the heavy side. And you want to eat as much cake as you can, not as much icing as you want! So we made a basic icing off egg white with sugar and it is just as fingerlicking good. You don need a dishwasher for that bowl I can tell you!

Carrot Cake
A 4 eggs
300 gr whole wheat flour
300 gr sugar
B 3,5 tsp. backing powder
3 tsp. cardamom
2 tsp. vanilla sugar
3 tsp. cinnamon
150 ml. sunflower oil
500 gr rasped carrot

Preheat the oven to 180 degrees. Prepare a Ø24 cm. springform by covering the bottem with parchment paper. Start by whisking all the ingredients A together until you get a fluffy mass. Add B. If you want to add some Dutchness, you can add the following ingredients:

1 cup walnuts, chopped (keep some for decoration)
½ cup hazelnuts, chopped
½ cup raisins, which have been soaked in water DRAIN BEFORE ADDING. (for awesome taste add a splash of your favorite liquor to the water, I recommend Captain Morgan Spiced Rum)

Put in the oven for one hour or until a needle comes out clean. Let it cool down and remove spring form.

Icing (original recipe)

100 gr mascarpone
125 gr icing sugar
50 gr butter
½ tsp. vanilla sugar

Put all the ingredients at room temperature. Mix together and spread on top of the cooled down cake. Decorate with chopped walnuts and freshly grinded cinnamon.

Icing (Dutchness)

1 egg white
200 gr Icing sugar

Mix together until you have a firm, shiny and kind of chewy kind of … Kind of… Gum? Spread on top of the cooled down cake. Decorate with chopped walnuts and freshly grinded cinnamon.



And then just eat! Remember, you need to get your daily amount of vegetables, so eat half of this cake and you are just fine!

P.S. There are still some things I need to learn with food-blogging… Like, taking more pictures of the making process! But luckily, it is not a very hard recipe, so you will be fine without!