Spicy, very soft and with an enveloping flavor: the Carrot Cake is a dessert able to bewitch at the first bite. The recipe that I propose is rich in fiber and good fats, it has less sugar and fat than the traditional recipe, but the flavor has nothing to envy with the same. But first let's find out more about the history of this famous cake and the quality of the ingredients that act as protagonists, carrots and walnuts!
It is not easy to trace the certain origins of this dessert. Carrots were used to make sweets since the Middle Ages, thanks to the particular sweet taste that characterizes them, as well as the widely consumed in the food sector. Historians are quite in agree ment in believing that the Carrot Cake had origin in Europe.
We have traces of a carrot cake, distant from today's Carrot Cake, as early as 1591 in England. And from there, other tracks to follow. While it is in 1824 in London that in a cookbook by chef Antoine Beauvilliers, we find a recipe called "Carrot Cake".
Carrot Cake spread rapidly across the Channel and today it is one of the most consumed desserts in the world!
Sources of vitamin A, which ensures the proper functioning of the eyes, especially for vision crepuscular and nocturnal. Vitamin A plays an important role in protecting against cancer risks, it preserves the health of our skin and mucous membranes, and intervenes in the regulation of ours immune system.
Orange carrots are considered the quintessential plant source of vitamin A. One medium carrot size, alone covers the entire daily requirement of this vitamin. It has no case the beta-carotene is also responsible for the orange pigment.
Walnuts are a precious source of Omega 3 and Omega 6 fats, they are rich in Vitamin E, a very powerful lipid antioxidant, B vitamins and vitamin A, as well as folic acid, fiber and minerals.
The walnut cream we use is 100% pure, it contains no thickening substances or oils vegetables.
Carrot Cake recipe
Ingredients (for the base)
240 g wholemeal flour
130 ml sunflower oil
100 g raw cane sugar
5 ml vanilla extract
3 g ground cinnamon
3 g vanilla yeast for cakes
3 g salt
1 g ginger powder
1 g nutmeg
1 pinch of cardamom
1 g cloves
100 g grated carrot
50 g toasted walnuts
225 g light spreadable cheese
50 g butter
250 g powdered sugar
5 ml lemon juice
Smile Crunch Nut Cream
In a bowl, beat the eggs with the sugar, then stir in the oil and vanilla extract. Separately, add the flour, salt, vanilla yeast and all the spices; finely grate carrots, be careful to grate well so as not to leave large pieces, and mix. Transfer everything to the bowl of the dough, add the walnuts (toasted in the oven for 10 minutes) and mix with a spatula. Divide the composed in two circular trays previously greased and floured (not needed if you use containers in silicone) and cook in a ventilated oven at 170 degrees for 20/25 minutes.
For the frosting, with the planetary mixer or the mixer, mix the butter and the light cheese. When it starts to become creamy, add the icing sugar while continuing to mix; finally the lemon juice. Let it go until you get a soft and creamy mixture. Place in the refrigerator. Meanwhile, let the base of the cake cool. To assemble it will be enough spread the cream on the surface of one base, place the other on top, and again with a spatula spread the rest of the cream. Decorated with Pecans and Walnut Cream.
We have seen that it is possible to make Carrot Cake less caloric but still extremely tasty! The making of this cake is simple and, by following all the steps listed, the result is guaranteed. It can be kept in the refrigerator for 3 days, preferably protected by a container with a closing hermetic lid.