Fantastic Carrot Cake

A carrot cake should never be lame. It should never be just ok. I remember the morning of my last birthday, Aslan went all the way up to Lula Café, my favourite restaurant in Chicago, to get THE best carrot cake around. I had cake for breakfast and nobody judged me. That’s what a birthday should be all about. The key to a good carrot cake is lots of carrots. And a good oil so it’s sufficiently moist. And whatever your tongue prefers in the form of add-ins (raisins, nuts, coconut, etc). And cream cheese frosting. There is no good carrot cake without cream cheese frosting and that is that. This was my first paid cake in Chicago and it seems to have been a success! I love it because it’s made with coconut oil so it gives it a bit more tropical taste, and people don’t feel as guilty eating it. You can make a lot of changes depending on your preferences, for example, I only use cinnamon because I hate cloves and nutmeg, but feel free to add them all in. You can even put while chocolate chips if you want, go crazy.

img_5829Carrot Cake:

  • 1 1/4 C coconut or vegetable oil
  • 1 1/2 C sugar
  • 1 tsp salt
  • 4 eggs
  • 1 Tbsp cinnamon
  • 1/2 tsp cloves (optional-I hate them)
  • 1/2 tsp nutmeg or ginger (optional
  • 2 C flour
  • 2 tsp baking soda
  • 3 cups carrots
  • 1 1/2 cups nuts, golden raisins, and/or coconut flakes.
  • 1/4 C crushed pineapple (optional)
  • 1 package cream cheese (8oz)
  • 1/2 c butter
  • 2-2 1/2 cups icing sugar
  • 1 tsp vanilla
  • 1/2 lemon

Mix together the oil, sugar, salt and eggs. In a separate bowl mix the spices, salt and flour. Mix everything together and add the carrots, folding them in until incorporated. Add in the nuts and raisins. Prepare two 9″ round pans with oil and flour and divide the batter between the. Bake at 350º for about 40 minutes. Let them cool. In a standard mixer, mix together the cream cheese and butter. Add half the sugar. Add vanilla and lemon, and add more sugar until desired consistency is achieved. Store in refrigerator until ready to use. To assemble, simply frost the first cake, top with the second and ice- piping it nicely is optional.

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Español

Uno de mis mejores cumpleaños consistió de anémonas y pastel de zanahoria. El mejor pastel de zanahoria en Chicago, de Lula Café, sabe aun mejor en pijama y de desayuno. Pero no es fácil hacer un buen pastel de zanahoria- cada ingrediente tiene que hacer sentido y mejorar la textura del pastel. Necesita humedad, un crunch, y un perfecto betún de queso crema. Éste fue mi primer pedido de pastel en Chicago, para L&A healing studio, por lo que me sentí responsable de hacerlo con aceite de coco para quitarle un poco de la culpa que conlleva comer pastel-betún-pastel-betún después de una clase de yoga. Las calorías lo valen. Y el 50% del pastel son zanahorias 🙂

Pastel de Zanahoria:

    • 1 1/4 T aceite de coco o vegetal
    • 1 1/2 T azúcar (o 1 T azúcar normal y 1/2 T morena)
    • 1 cdta sal
    • 4 huevos
    • 2 cda vainilla
    • 1 Cda canela
    • 1/2 cta clavo molido (opcional-yo lo evito)
    • 1/2 tsp nuez moscada o gengibre molido (opcional)
    • 2 T harina
    • 2 cta bicarbonato de sodio
    • 3 T zanahorias ralladas
    • 1 1/2 T nueces picadas, coco seco, y/o pasas amarillas.
    • 1/4 T piña molida/picada (opcional)
    • 1 paquete queso crema (8oz)
    • 1/2 T mantequilla a temperatura ambiente
    • 2-2 1/2 T azucar glass
    • 1 cta vainilla
    • 1/2 limón

Mezclar el aceite, azúcar, huevos, vainilla en un recipiente. En otro, mezclar el harina con las especies, sal y bicarbonato. Mezclar todo y agregar la zanahoria hasta que se integren bien. Agregar las nueces/pasas/coco y revolver. Dividir en dos moldes redondos y hornear por 40min aprox, a 200ºC. Dejar enfriar y desmontar. Hacer el betún batiendo el queso crema y la mantequilla. Agregar la mitad del azúcar, vainilla y limón. Ir agregando más azúcar hasta llegar a la consistencia deseada. Para montar, simplemente cubrir el primer pastel con betún, montar el segundo encima, y cubrir con betún.img_5860img_5870

One Comment

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  1. Genius! This is such a delectable carrot cake!! So beautiful, too!

    Like

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