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 sm…
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.
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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.
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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.
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Decorate the cake after it has cooled. With frosting and edible flowers, this cake becomes a dream!
