Next challenge: Helena’s carrot cake!

So for new years our friend Helena did a carrot cake. Well it is SO good it created quite a stir and was already made again by another friend.

I’m going to give it a stab this week end, i hope to do it justice!

Here is the recipe

Carrot Cake (10-12 servings):

Ingredients (quite a lot of them! but worth it)


  • 1 cup (100 grams) pecans or walnuts- toasted for about 8 minutes and chopped (+ about 15 kept whole for decorating the cake)
  • 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
  • 2 cups (260 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 4 large eggs
  • 1 1/2 cups (300 grams) granulated white sugar
  • 1 cup (240 ml) safflower, vegetable, or canola oil (or other flavorless oil)
  • 2 teaspoons pure vanilla extract

Cream Cheese Frosting:

  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 8 ounces (227 grams) cream cheese, room temperature
  • 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest (outer yellow skin of lemon) (optional)


Carrot Cake:

  • Preheat oven to 350 degrees F (180 degrees C)
  • In a bowl whisk together the dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon.
  • In a separate bowl, beat the eggs until frothy (about 1 minute).
  • Gradually add the sugar and beat until the batter is thick and light colored (about 3 – 4 minutes).
  • Add the oil in a steady stream and then beat in the vanilla extract.
  • Add the flour mixture and beat just until incorporated.
  • Fold in the grated carrots and chopped nuts.
  • Evenly divide the batter between two buttered  9 x 2 inch (23 x 5 cm) cake pans and bake 25 to 30 minutes in the center of the oven

Remove from oven and let cool before frosting.


  • Beat the cream cheese and butter with a hand mixer
  • Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth
  • Beat in the vanilla extract, and lemon zest.

To assemble

  • Place one cake layer onto your serving plate.
  • Spread with about half the frosting on it
  • Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake
  • Garnish with toasted nuts on the top of the cake

Sorry french friends i need to find time to translate this!!

for no gotta rush to work 🙂

If you try it let me know!


2 comments on “Next challenge: Helena’s carrot cake!

  1. […] tried the carrot cake recipe this […]

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