Carrot Cake with Cream Cheese Frosting, Pecans and Edible Flowers
av Vanilla diaries by Christine
60
Servings
1
Carrot cake with cream cheese frosting, pecans and edible flowers. I know you have to be careful about calling something the "world's best", but this is actually the best carrot cake I've tasted. The cake is a little adventure; juicy, airy and very durable. I prefer to use ecologic carrots. For a small cake, set the number of servings to 1. If you want to make it tall as in the picture, you can double it and use two forms. If you can't find edible flowers, you can decorate with grated carrot.
Ingredients
- 2 x carrot
- 3 dl sugar
- 4 x eggs
- 3 dl plain white flour
- 1 tsp sea salt
- 2 tsp cinnamon
- 1 ½ tsp baking soda
- 1 tsp vanilla powder
- 1 ½ dl neutral oil
- 50 g pecans
- 50 g butter
- 100 g cream cheese
- 150 g powdered sugar
- 1 pinch salt
- 1 ½ tsp vanilla sugar
- 1 handful edible flowers
Method
- Set the oven to 170-180 degrees celsius.
- To a bowl add flour and spices + baking soda. Mix well. Add the flour mixture to the batter and combine with the oil and carrot.
- Pour the batter into the tin and bake for around 50-60 minutes. To check if it is finished, do the toothpick test. If necessary, cover with foil and bake a little longer if dough sticks to the stick.
- Make the glaze as follows: Beat the butter, cream cheese, icing sugar, salt and vanilla sugar until everything is well mixed together. I use the k-spade on the food processor and whip for 5-7 minutes.
- Decorate the cake after it has cooled. With frosting and edible flowers, this cake becomes a dream!
