I made my very first carrot cake this week and shared the different steps and the final results on my different social medias. The feedback was pretty great, in pictures, and in real life.
I was honestly really surprised myself, since it was a first try, and to be honest, I kind of mixed up two different recipes… but the result is there!
I’m never really attracted to sweet stuff, cakes, pastries, and stuff… and since I try to avoid gluten and dairies as much as possible, it helps not eating this kind of food. Yet, there’s a few pastries, cake or pies that I really like, and the carrot cake is one of them.
A few weeks back, Dr Oetker asked me if I wanted to do some easter baking. I obviously don’t do a lot of baking for the reasons mentioned above, but on the other hand, my sister Flore was coming over during her easter holidays. And she LOVES sweets and cakes, and cupcakes, and pastries, and candies, and all that stuff. So I figured, why not? Baking together could be fun!
We had a hard time figuring out what to make, but we had to go for the carrot cake! That’s probably one of the only cakes that we both liked! This recipe includes gluten and dairies, but you know, sometimes I don’t care and just enjoy quality time with the sis (and come on, it’s sooo tasty, it’s worth a little stomach ache from time to time…)
Making this cake together was quite an adventure, but so much fun! And so tastyyyy 🙂
So now, what’s my secret recipe you ask? Well, it’s quite easy…
Ingredients for the cake:
- 3 shredded carrots (normal size)
- 150 gr of sugar (brown or regular, as you prefer)
- 3 eggs
- 175 gr of flour
- 125 gr of melted butter
- 1 tablespoon of cinnamon (and maybe even a little more, I love cinnamon)
- 100gr of pecan nuts
- shredded coconut and shredded almonds
- 1 pack of baking powder
Ingredients for the icing:
- Dr Oetker pre-made icing
- the juice of 1/2 lemon
- 125 gr of cream cheese
Heat the oven at 150°.
Mix the eggs with the sugar (I used a electric mixer to mix everything…). Wait for the quantity to double in volume, then add the flour little by little, then the melted butter while keeping mixing everything. You can then add the cinnamon, baking powder, carrots, nuts (save some nuts for decoration), coconut and almonds (keep mixing!).
When everything is well mixed together, you can pour it into your pan. I previously sprayed it with some baking spray (avoiding the cake to stick to the pan). You can then put it in the over for one hour.
During that hour, you can dance your ass off, clean your kitchen, take a shower… as long as you’re back one hour later!
Take your cake out of the oven. Let it cool off a little. During that time you can prep your icing.
I heated up the icing from Dr Oetker (like said on the little bag), prepped the cream cheese in a mixing bowl, with the juice of 1/2 lemon. When the icing was hot enough, I poured it in the mixing bowl, and mixed everything together. When the icing looked homogeneous enough, I poured it on the cake, doing my best for it to look as good as possible! (It was my very first time doing that)
It was then time to decorate my cake a little and then… VOILA!