Even though Wednesday is nearly gone, I had to tell you about the cutest thing I made over the weekend: a little carrot cake with cream cheese icing. Don’t you think it looked incredibly sweet and tasted really delicious? Given that Tuesday was simply another typical workday for you, celebrating over the weekend would be ideal.
To make this mini cake, I used a small cake pan (about 12 cm from Cake Boss). I generally make smaller numbers because larger ones would have sat in the fridge and possibly ended up in the trash after a few days.
However, you are free to modify it and raise the amounts as needed.
Components of the cake
100g of flour
100g of sugar
1 egg
1 tbsp. of vegetable oil (I used sunflower, for a mild taste)
two medium carrots
Salt, 1/4 teaspoon
Cinnamon, half a teaspoon
Baking powder, 1 teaspoon
a few handfuls of ground, roasted walnuts
To make the frosting
Cream cheese, 300g (I like a lot of icing)
Sugar (I do not use a specific quantity, just add around 100g and add some more if necessary)
Juice and zest from a half-lemon
Vanilla flavoring
1. Set the oven at 220 °C.
2. Combine the flour after thoroughly blending the salt, sugar, oil, and egg.
3. Stir in the cinnamon.
4. Grate the carrots, then include them.
5. Spoon the mixture into a 12-cm baking sheet and bake it for about 30 minutes. Use a wooden stick to test it; when the skewer comes out of the cake clean, the cake is ready.
6. Smoothly combine the cream cheese, sugar, lemon juice and zest, and vanilla essence while the cake is baking.
7. When the cake is done baking, let it cool before slicing it in two. Place one half on the desired plate or stand.
8. Divide the frosting in half, put one half over the cake’s bottom, top with the other half, and then cover with the remaining icing. Use fringes of carrot and walnuts to decorate.
You can increase the amounts by two or three (I used a version with triple the quantity of sugar, flour and eggs for the cake and adapted from there). There is no need to cut the mixtures in half because you may bake them in several separate pans. You may add any frosting you choose, but I find that this one is light enough and helps to balance the cake overall.
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