This spiced carrot cake is my version of the widely known British/American carrot cake. I am not a fun of buttercream, so I just made a basic preparation to be used mainly as decoration 🙂
- DifficultyEasy
- CostCheap
- Preparation time15 Minutes
- Cooking time40 Minutes
- Servingserves 6 people
- Cooking methodOven
- CuisineMediterranea
Ingredients
For the cake
- 450 gcarrots
- 250 gwhite spelt flour (or white flour type 0)
- 200 glight muscovado brown sugar
- 150 mlsunflower oil (cold pressed)
- 100 gground almonds
- 10 gbaking powder
- 4eggs
- 2 teaspoonsground ginger
- 1 teaspoonground nutmeg
- 1 teaspoonground cinnamon
For the buttercream frosting
- 250 gbutter
- 3 spoonsicing sugar
- 1lemon (zest only)
- 1/3 teaspoonvanilla extract
Preparation
For the cake
– peel the carrots, chop them and put them into a food processor together with the oil;
– blend everything together till you get a smooth paste;
– in a separate bowl, whisk the eggs with the sugar till you get a frothy cream;
– add the carrot paste and mix well;
– take another bowl and sift the flour onto it, together with the baking powder and the ground spices;
– add the ground almonds and mix everything together;
– pour them onto the moist mixture and mix everything together;
– grease a loaf cake baking tray, then pour the cake mixture onto it;
– bake at 170 degrees in static oven for about 40 minutes;
– once baked, set the cake on a wire cooling rack until it cool down completely, then remove it from the baking tray and put it onto a plate;
– spread the buttercream onto it and top with some carrot shavings;
If you top the cake with the buttercream frost, then cake must be stored into the fridge.
For the buttercream
– put the butter at room temperature and the shaved lemon zest into a bowl;
– start whishing it, then slowly pour the icing sugar and the vanilla essence;
– whip till you get a frothy cream;