desserts / deserti / jälkiruoat

Ultimate Carrot Cake / Torta od mrkve / Matin porkkanakakku

carrot-cake1

Imagine how good this cake has to be if it managed to convert Tilli who wasn’t really a dessert person and Ružmarin, who thought a dessert without chocolate is just not one worth making. We successfully avoided carrot cake at cake shops for quite a while, but when Tilli’s dad introduced us to this little wonder, we were sold. Now Ružmarin asks for carrot cake for her birthdays, and Tilli for just about any occasion he can make up. To keep up the charm we try not to bake it too often and save it only for special ocassions. We have converted quite a few carrot cake skeptics into lovers and thought it was about time to share with the rest of the world too. It sounds weird, but when you take your first bite your mind will be blown.

As a welcome bonus, this cake is the easiest one you can possibly make. Once you get the carrots grated, it’s just a matter of minutes before you get it in the oven. The batter will look quite unappealing at some point, but if you persist you shall be rewarded :) You can also skip making it a layer cake and serve it in one thick, moist, juicy layer, with the creamy, tangy frosting on top.

As a little extra, here are a couple of pictures from Zagreb at that time of the year when the autumn is falling into winter’s grasp.

zagreb_zima

 

(adapted from K-ruoka)

Cake batter:

  • 350 g grated carrots
  • 3 eggs
  • 3 dl brown sugar
  • 1,5 dl oil
  • 3,5 dl flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda

Frosting:

  • 100 g butter
  • 350 g cream cheese
  • 3 dl powdered sugar
  • 2 tsp vanilla sugar

Decoration:

  • hazelnuts, roughly chopped
Tijesto:

  • 350 g naribane mrkve
  • 3 jaja
  • 3 dl smeđeg šećera
  • 1,5 dl ulja
  • 3,5 dl brašna
  • 2 žličice cimeta
  • 1 žličica praška za peciva
  • 1 žličica sode bikarbone

Krema:

  • 100 g maslaca
  • 350 g krem sirnog namaza
  • 3 dl šećera u prahu
  • 2 žličice vanilin šećera

Ukrašavanje:

  • lješnjaci, grubo nasjeckani
Taikina:

  • 350 g raastettua porkkanaa
  • 3 kananmunaa
  • 3 dl tummaa (tai fariini) sokeria
  • 1,5 dl öljyä
  • 3,5 dl jauhoja
  • 2 tl kanelia
  • 1 tl leivinjauhetta
  • 1 tl ruokasoodaaa

Kuorrutus:

  • 100 g voita
  • 350 g tuorejuustoa
  • 3 dl tomusokeria
  • 2 tl vanilliinisokeria

Koristelu

  • hasselpähkinä rouhetta
  1. Preheat the oven to 175°C.
  2. Take the butter out of the fridge and let it come to room temperature while making the batter. Butter a 24 cm cake tin and line it with baking paper.
  3. Using the largest side of the grater, grate the peeled carrots until you reach 350 g.
  4. In a large bowl, beat together eggs and sugar until thick and creamy. Add oil and grated carrots, and beat to combine well.
  5. In a separate bowl, mix flour, cinnamon, baking powder and baking soda. Slowly spoon the dry ingredients into the wet, beating until just combined.
  6. Pour into the prepared tin, and bake in the preheated oven for about 50 minutes, when the toothpick inserted into the center comes out clean.
  7. Rest the cake in the tin for 10 min, then flip it onto a wire rack and leave to cool completely.
  8. While the cake is resting, prepare the frosting. Beat together butter and cream cheese. Be careful not to beat for too long, so the frosting doesn’t turn runny. Add powdered and vanilla sugar, beating until creamy.
  9. Using a long, thin knife, cut the cake into two layers. Spread about a third of the frosting, lay the second one over it and frost the top and the sides of the cake. Decorate with roughly chopped hazelnuts and keep in the fridge until serving.
  1. Zagrijte pećnicu na 175°C.
  2. Izvadite maslac iz hladnjaka i ostavite ga da omekša za vrijeme dok pripremate tijesto. Namastite kalup za tortu promjera 24 cm i stavite papir za pečenje na dno.
  3. Ribajte mrkvu na strani ribeža s najvećim otvorima dok ne dobijete 350 g mrkve.
  4. U velikoj posudi, miksajte jaja s šećerom dok ne postanu gusta i kremasta. Dodajte ulje i naribanu mrkvu, pa dobro izmiksajte.
  5. U drugoj posudi, dobro pomiješajte brašno, cimet, prašak za peciva i sodu bikarbonu. Polako dodavajte suhe sastojke u vlažne, neprestano miksajući.
  6. Ulijte tijesto u kalup i pecite u zagrijanoj pećnici oko 50 minuta, dok čačkalica zabodena u sredinu ne izađe bez mrvica tijesta.
  7. Nakon što izvadite tortu iz pećnice, ostavite je u kalupu desetak minuta, a nakon toga je izvrnite na žičani stalak i pustite da se potpuno ohladi.
  8. Za vrijeme dok se torta hladi, napravite kremu. Kratko izmiksajte maslac i krem sir, pazeći da ne pretjerate s miksanjem da vam krema ne bi postala previše tekuća. Dodajte šećer u prahu i vanilin šećer i izmiksajte u jednoličnu kremu.
  9. Prerežite tortu u dva sloja dugim, tankim nožem. Raspodijelite trećinu kreme na donji sloj, poklopite ga gornjim slojem i premažite vrh i stranice torte ostatkom kreme. Ukrasite grubo nasjeckanim lješnjacima i držite u hladnjaku do posluživanja.
  1. Lämmitä uuni 175 asteeseen
  2. Ota voi pois jääkaapista että se lämpenee huoneenlämpöön sammalla kun valmistat taikinan. Voitele 24cm kakkuvuoka ja laita sen sisälle leivinpaperia.
  3. Kuori porkkanat ja raasta kunnes on 350g.
  4. Vatkaa munat ja sokeri isossa kulhossa kunnes kuohkea. Lisää sitten raastettu porkkana ja öljy, vatkaa kunnes hyvin sekoitettu.
  5. Yhdistä toisessa kulhossa jauhot, kaneli, ruokasooda sekä leivinjauhe. Sekoita kuivat ainekset hitaasti porkkana seokseen.
  6. Kaada taikina kakkuvuokaan ja paista uunissa 50 minuuttia.
  7. Anna kakun jäähtyä 10 minuuttia ja poista kakkuvuoasta.
  8. Samalla kun odotat että kakku jäähtyy kokonaan valmista kuorrutus. Vatkaa huoneenlämpöinen voi ja tuorejuusto. Ole varovainen ettet vatkaa liian pitkään koska sitten kuorrutksesta tulee liian juokseva. Lisää tomu- sekä vanilliinisokeri ja vatkaa kunnes hyvin sekoitettu.
  9. Leikkaa kakku kahteen saman kokoiseen palaan ja levitä kolmas osa kuorrutuksesta yhden palan päälle. Asettele toinen pala ensimmäisen päälle ja levitä kuorrutus kakun päälle ja sivuille. Ripottele kakun päälle hasselpähkinä rouhetta ja laita kakku jääkaappiin kunnes vieraat saapuvat.
Advertisements

4 thoughts on “Ultimate Carrot Cake / Torta od mrkve / Matin porkkanakakku

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s