Tuesday, November 2, 2010

My new go to Carrot Cake...

Without any hesitation, I can say that Cafe Fernando is my favorite food blog. At first it was because of his neat website, beautiful photos and good writing. After a while I could not hold myself back from trying his recipes and everything I tried tasted amazing... I believe the priority of the blogger should be building the trust with his/her followers, since they don't have any chance to taste the end-product before putting all the effort to buying the ingredients and applying the recipes... Everything I did from Cafe fernando tasted soooo good, most of the times they were even better than a product I would eat at a quality bakery (like this recipe, yummy)... Now I am at a trust level that I can try his recipe's for the first time for special guests and not be worried, since I know that he tests all the recipes multiple times and makes sure it works out, and I trust his taste buds...

The carrot recipe I am giving here is from his English blog, and I really liked the outcome... This is the richest moistest carrot cake I have eaten, and it does not need the classic icing... Only powdered sugar sprinkled on top is enough to enjoy it, as recommended by Cenk of Cafe Fernando...

(the igredients are for a fluted pan with diameter of 25 cm or 9 inches)

2 cups all-purpose flour
1+1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1+3/4 tsp ground cinnamon
4 tbsp sweetened shredded coconut (I did with unsweetened and it also worked well)
3/4 cup grape seed oil (or sunflower oil or canola oil - I used canola oil)
3/4 cup white sugar
1/2 cup light brown sugar
4 eggs
Pinch of grated nutmeg
2+1/2 cup finely grated raw carrots
140 gr walnut halves
1 tsp butter for greasing the cake pan
1/4 cup powdered sugar - to be used for serving
zest of 1 orange - to be used for serving


1) Roast the walnuts in a non-stick pan on the stove or in the oven for 10-15 minutes. When they are cold, cut into big pieces, and put aside.

2) Preheat your oven to 350 F (170 C) and place a rack in the center of the oven. Butter a 9-inch fluted cake pan and set aside.

3) In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, shredded coconut, nutmeg and ground cinnamon. Set aside.

4) In another mixing bowl, whisk together (I used an electronic mixer) the eggs with the sugars until the batter is thick and light colored.

5) Add the oil and whisk to combine.

6) Add the flour mixture to wet mixture in 3 parts and each time mix until combined. Do not overmix.

7) Fold in the grated carrots and chopped nuts to the mixture.

8) Pour the batter into the cake pan and hit the pan to the counter couple if time to take the air out of the pan.

9) Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

10) Remove from the oven and let it cool. After about 5 -10 minutes invert the cake onto a serving platter.
Right before serving, dust with powdered sugar. I also sprinkled some orange zest on top, to give some citrus smell and flavor...

11) Bon appetit!

Note: You can freeze the remaining cake by wrapping with plastic roll and again with aluminum foil. When you want to eat, just take the cake out of freezer and let is sit at room temperature for 6-8 hours... It is as moist and fresh as the first day...

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