Today we are going to prepare a cake whose origin dates back to the European Middle Ages and that today has become one of the most appreciated desserts in many European and American countries.
I leave you here a few tips so that you can solve any doubts that may arise:
Its base, the carrot together with the raisins that it usually has, give it a texture and touches of flavor that make it a real delight.
I usually add walnuts because I think they improve the cake a lot, but if you don't like them or have any kind of allergy to these nuts, you can do without them. If you prefer, you can also substitute them with almonds or hazelnuts. This will be a good way to get varieties of this same cake.
If you don't have vanilla sugar, you can substitute it with ½ teaspoon of vanilla essence.
If you wish, you can put more frosting both inside and in the frosting, but, this cake is already juicy and tasty by itself, so I think it is not necessary.
As for the decorations, I have opted for these because they seemed to me the most classic, but obviously, your imagination is the limit.
I made the little carrots with a mold and sugar paste. They turned out delicious and, if you have little ones at home, I doubt they will leave any in the cake. I advise you to make more to replenish.
If you want me to show you how I make them, leave it in the comments and I will gladly make a video to show you.
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Here is the list of ingredients and, remember, if you want the frosting recipe, follow this link: • FROSTING DE QUESO CREM...
300 gr (0.66 lb) grated carrots
½ cup of wheat flour
½ cup coarsely chopped walnuts
2 fresh eggs
½ cup melted butter
½ cup milk
½ cup seedless raisins
1 cup brown sugar or panela
1 teaspoon ground cinnamon
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon nutmeg
1 teaspoon vanilla sugar
2 cups cheese frosting (recipe at: • FROSTING DE QUESO CREM... )
Sugar figures or nuts for decorating
Bon Appétit
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