A Heavenly Carrot Cake for Mom

CARROT CAKE RECIPE

Carrot Cake Base:
150 g butter
3 large eggs
1 1/2 dl of sugar
1 ½dl muscovado sugar
1 ts of vanilla sugar
3 dl of flour
2 ts of baking powder
1 ½ts of soda
1 ts of cinnamon
250 g of carrots
100 g of walnuts
1 ½ dl of apple sauce

Cream cheese topping/frosting
100 g of room temperature salt-free butter
300 g of cream cheese, unflavored
3 ½ dl of powdered sugar
1 ts of vanilla sugar

Decoration
100g of coconut flakes
I added some wonderful dried rose petals as well!

Preheat the oven to 175 degrees.

Prepare two cake molds, which have a diameter of about 16cm.

Melt the butter and let it cool down.

Whip the eggs, sugar, and muscovado sugar into a light-colored fluffy foam. Add butter and vanilla sugar, and mix lightly.

Mix together the flour, baking powder, soda, and cinnamon. Add the mix to the foam through a strainer and mix carefully into an even batter.

Peel the carrots and grate them with a fine grater. Crush the nuts. Mix the grated carrots, crushed nuts, and apple sauce into the batter. Split the batter evenly into your cake forms.

Bake in the oven for 40-45 min.

Cream cheese frosting instructions
Whisk the butter until light in color. Add cream cheese and mix into an even batter.

Add powdered sugar and vanilla sugar, and continue whisking for a moment. If the frosting seems too loose, put it in the fridge until you’ll use it.

Compiling the cake
Cut the cake bases half, so that you have 4 thinner bases.

Place the first base layer on the cake stand. Spread an even layer of frosting on top of it. Repeat this process with three of the cake layers. The top/4th layer should be placed on top of the cake with the uncut side facing up.

Spread the rest of the frosting on the sides and top of the cake. Sprinkle coconut flakes on top, as much as you like! If needed, press the flakes down with the palm of your hand so that the flakes stick on. Decorate with fake flowers or whatever you feel like using for decorating!

Originally from: Heavenly Layered Cakes, Linda Lomelino.