This #homemadeMonday should come just in time for you to get inspired for a NYE dessert. I´ve been holding off on publishing André´s carrot cake recipe for over a year – a year of iterations and testing, and gaining weight slice by slice. But it´s now finally here, for this #guestchefseries and it will blow your socks off. To quote Nonna “I absolutely adored it, it is perhaps the best cake I have ever eaten”. So put on your aprons, and let´s cook the best cake ever to end what was to many, the crappiest year ever.
For the base:
three large carrots
half a cup of oil
two cups of sugar
two and a half cups of flour
100g coconut flakes
a tsp vanilla flavour
a tbsp baking powder
For the icing:
270g Philadelphia cheese
400g icing sugar
1. Finely grate the carrots and set them aside. Next, crush the walnuts and set aside too.
2. Mix the carrots with the eggs and oil in a large bowl for a couple of minutes.
3. Add the two cups of sugar and mix for some more minutes, then the flour, baking powder and finally the walnuts, coconut flakes and vanilla flavour. Optionally add a pinch of salt.
4. Smear a round baking tray (I used a 24cm one) with butter and sprinkle with some flour, then adding the dough mixture to it.
5. Add the tray to a preheated oven at 180 degrees and bake for about 40 minutes.
6. Whisk the Philadelphia cheese and the softened butter in a small bowl.
7. Gradually add the icing sugar, mixing constantly until you reach a spreadable texture.
8. Crush the raspberries in a deep plate or a small bowl and add a spoonful of the icing.
9. Place both the icing bowl and the raspberry sauce bowl to the fridge.
10. Should there be time, let the cake cool on the table, otherwise refrigerate until cold and then cut horizontally mid-through.
11. Spread the lower part of the cake with the raspberry sauce and add the upper part on top.
12. Ice the top of the cake with your icing and decorate with some more coconut flakes or leave bare.