Wednesday, 9 July 2014

Happy Birthday to Me…Cardamom Carrot Cake!

This year I decided to make my own birthday cake. Strange, you say? Maybe. But think about it. You decide what kind of cake you want, you know all the ingredients that are going into it and then you get to share it with the people you love!

Let me tell you how this came about. My sister Antonella offered to make me my birthday cake and I decided I wanted a cheesecake this year. Which is unusual but I really had a craving for it. She was going to use local raspberries as the topping. Yummy! In the meantime I took a quiz on Facebook, posted by food52, asking "what cake are you?" and I got "Carrot Cake with Cardamom". I do enjoy a nice carrot cake but what I REALLY love most about carrot cake is the cream cheese frosting!!! Sooo good. I bought all the ingredients to make this cake and figured, hey, you can never have too much cake. I would be enjoying the cheesecake and the carrot cake for the next few days. Definitely no complaints here. But then Antonelle got sick so I NEEDED to make my own cake. Hahaha!

The carrot cake is the recipe from food52. I liked it because it has cardamom in it, which I love. I made some adjustments though. The original calls for both white and brown sugar, I only used brown sugar and I  cut it down by half a cup. I also replaced I cup of the flour with spelt flour. I didn't use the cream cheese frosting that the recipe called for. It was too much for what I needed so I found one on line from Good Housekeeping. It's the perfect amount and not too sweet. I like my cream cheese frosting on the tangy side.

So for your next birthday, I encourage you to make your own cake and most important, share it with the people you love!!



 Carrot Cake with Cardamom 

Cake

1 cup brown sugar
2 teaspoons vanilla
4 eggs
4 cups grated carrots
2 cups flour
1 cup spelt flour
2 teaspoons baking powder
1 teaspoon cardamom
1/2 teaspoon cinnamon
1 teaspoon salt
Zest of an orange
3/4 cup vegetable oil
3/4 cup yogurt

Preheat oven to 325F. Grease and flour two 9" cake pans.
In a bowl, beat the sugar and the eggs until light yellow. Add vanilla. In a large bowl, combine the grated carrots, flours, baking powder, cardamom, cinnamon, salt and orange zest. Toss to coat. Add the oil and yogurt and stir until combined. Pour batter evenly in the pans. Bake until golden, about 50 minutes. Cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

1/4 cup butter, softened
400g. cream cheese, softened
2 teaspoons vanilla
1 1/2 cups confectioner's sugar

In a large bowl, with a mixer or by hand, beat butter, cream cheese, and vanilla until light and fluffy. Add the confectioner's sugar until blended and light and fluffy.

m xo


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