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Semi Naked Carrot Cake

Happy Spring everyone!💐  And Juma Kareem!

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Its finally May! One of my favorite months of the year. Here in Norway its such a festive month. Specially with 17. May (it`s the National Day) coming in less than two weeks.

So to celebrate Friday and May and Summer and pretty much everyone thats good in life we are having CAKE! An amazing and moist 4 layer carrot cake. Now thats the way to celebrate life!

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So the recipe is inspired by this «gulrot kake a.la.room». It`s probably the cake me and my friends have been baking the most through the years. The lovely Yasmin from Spitfromcorner introduced this cake to us ages ago and every time we had girls night inn we would ALWAYS bake it. And use far more chocolate than the recipe called for, making it a carrot cake chocolate cake hybrid. Which I must admit is so sooo good..

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As the years passed this cake just naturally evolved into what you see here.. More dressed up but the just as delicious as the first time I tasted it.

I was gonna write something about it kinda reflecting how we have grown as well, all classy and elegant, but ummm that would be too cliché.. Right? And not entirely true either.. We are the same crazy kids we were back then..

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Anyway back to cake talk.. Make sure to make this for the ultimate weekend. I promise your mouth and stomach and your family are going to be praising you the entire week. And for everyone celebrating 17. May make sure this is on your cake table, maybe decorating red white and blue roses on the top instead for a touch of patriotism..

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 4 layer 8″ carrot cake

1 ¾ cups granulated sugar
¾ cup brown sugar
4 eggs
1 ½ cup vegetable oil
3 1/2 cups grated carrot
2 apples
2 tbs vanilla extract
3 cups flour
2 ts baking soda
2 ts baking powder
1/2 ts freshly grated nutmeg
1/2 ts cinnamon
1/2 ts salt
1 cup dark chocolate chips (or chopped)

3/4 cups + 1 tbs butter
1 3/4 cups cream cheese
4 cups icing sugar
1/2 vanilla pod

You will need to prepare 4 8″ round pans. Preheat your oven to 350 f.
Whisk together all the dry ingredients in bowl, set aside. Grate half of the carrots on the coarse side of the grater, then the other half on the finer side. Grate the apples and add that into the grated carrots, set aside.

In a big bowl beat the egg and sugars together until white  and fluffy. Add the oil and beat that together for a minute. Add the dry ingredients and the vanilla extract. Gently fold it together making sure you don’t beat to much of the air out. Fold in the grated carrot and apples. When completely incorporated add the chocolate.

Pour the batter into the prepared pans. About 2 cups each pan if using four pans or roughly 4 cups batter into 2 pans. You will have to bake the cakes longer if your using 2 pans for the entire cake batter.

Bake the cakes in the middle rack of the oven for about 30 minutes. Insert a toothpick in the middle of the cake to see if its through cooked. If the it comes out clean its ready.

Cool the cakes in their pans for 5 minutes. Remove cakes from pan and let cool completely.

Meanwhile start making the frosting. Cream together the butter and confectioners sugar. Start on low speed so you don’t get a cloud of confectioners sugar over you. When incorporated move to a higher speed scraping down the sides and the bottom of the bowl. When your butter and confectioners sugar mix is white add the cream cheese and the half vanilla bean seeds. Beat together until completely mixed.

Place one cake on a serving plate and using a spatula spread less than 1/3 of the frosting on the cake layer, repeat with the rest next layers, press gently down on the cake layer so they sit properly on top of each other. For the last layer place it upside down so that you get a smooth top. Spread the rest of the frosting over the top and smooth out the top and the sides with an offset spatula.

If you want to you can drizzle a little caramel sauce down the sides and on the top. I just kept it on the sides to get that pretty dripping. You can find the recipe for the caramel sauce here. I`ve also decorated the cake with a few roses which obviously is optional.

You can serve immediately, but the it tastes the best after a couple hours in the fridge, even better overnight. Enjoy!

Norsk 

4 lag 20cm gulrot kake

 380 g vanlig sukker 
100 g brun sukker 
4 egg 
350 ml nøytral olje 
500 g revet gulrøtter 
2 epler 
1 ss vanilje ekstrakt 
435 g mel 
2 ts bakepulver 
2 ts natron 
1/2 ts muskat 
1/2 ts kanel 
1/2 ts salt 
150 g mørk sjokolade  

200 g smør  
400 g philadelphia  
500 g melis 
1/2 vaniljestang 

Smør 4 20cm ringformer med smør eller matolje. Forvarm ovnen til 180 grader.  
 

Finn frem en stor bolle og visp sammen alle de tørre ingrediensene, sett til side. Riv halvparten av gulrøttene på den grove siden av rivjernet, deretter den andre halvparten på den finere side. Riv eplene og legg det til side sammen med gulrøttene.  

 
I en annen stor bolle visp egg og sukker sammen til det blir hvitt og luftig. Tilsett oljen og visp i ett minutt. Ha i de tørre ingrediensene og vanilje ekstrakt, vend forsiktig sammen med en slikkepott og pass på at du ikke mikser for mye. Ha i revet gulrøtter og epler. Når det er helt innarbeidet tilsett sjokolade. 
 

Hell røren i forberedt ringform, fordel ca. 5 dl av røren i en form. Du kan eventuelt bruke 2 former også skjære kaken i midten etter at det er stekt. Dersom du velger det må du regne med ekstra steke tid. Stek kakene i midten av forvarmet ovn i ca 30 min. Test med en tannpirker i midten av kaken for å se om det er gjennomstekt, dersom tannpirkeren er ren uten kakerøre festet på en den klar.Avkjøl kakenei 5 minutter. Ta kakene ut av formene og avkjøl helt. 

Mens det avkjøles kan du  begynne å lage glasuren. Miks sammen smør og melis. Begynn på lav hastighet slik at du ikke får en melis sky. Miks til blandingen blir hvitt, skrap ned sidene. Tilsett kremost og frøene fra vaniljestangen. Pisk sammen til det er helt blandet. 

Finn frem kakefatet du skal servere med, plasser en kake på fattet og spre litt mindre enn 1/3 av glasuren på, legg på neste lag kake og dytt forsiktig ned på første lag. Gjenta med neste lag, trykk forsiktig ned på kaken laget slik at de sitter skikkelig på toppen av hverandre. For det siste laget plasserer du den opp ned slik at du får en glatt topp. Spre resten av glasuren over og jevner ut toppen og sidene med en spatel. 

 Hvis du vil kan du la det renne litt karamelsaus på siden av kaken din. Du finner oppskriften på karamellsaus her. Pynt gjerne med litt ferske blomster hvis det er ønskelig.  
 Du kan serve med engang, men jeg anbefaler å la det stå i kjøleskapet i ett par timer. Da blir smaken enda bedre. Dersom du får gjester kan du lage det dagen før og la det stå i kjøleskapet natten over. Nyt med en kopp kaffe eller iskald melk!

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 Have a delightful and cake filled weekend!

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