13 May 2010

Carrot cake with coconut- grandma adapted version (Pastís de pastanaga i coco- versió adaptada de la iaia)

Well this is a mix of different recipes and a recipe from my grandma and also my contribution and I think the result is delicious.

What we need 4-6 people:

500 gr Carrots
16 gr Baking Powder
1 yogurt (small size)
2 glasses (wine) of baking flour
1 tablespoon of cornflour
1 and 1/2 glasses (wine) of sugar for the cake +7 tablespoons of sugar for the carrot cream
1 Egg
2 tablespoons of oil
1 can of coconut milk, !/2 for the cake, 1/ 2 for the carrot cream
5 tablespoons of brandy or conyac
20 gr butter
some dry coconut

For the cake: use the yogurt, oil, yeast, flour, cornflour, the egg, coconut milk (1/2). Mix it and put it in an oven tray in order to make it a thin layer. (Use butter or nonstick oven paper for it)
Put it in the oven for around 20 min (200ºC) (about 400ºF)

Carrot cream: While it is in the oven we can boil the carrots. When they are done remove the water, add 1/2 of coconut milk, the butter, conyac and the sugar. Mix all these together. Try it and modify it if you feel like.

Once the cake it is done as a layer, you can decide the presentation. There are different presentations for this cake.

For the first one you will have to use a circle mold to cut the shape..like this:

Cut the cake in circles (the layer is quite thin so we will do 3 layers for one person). Between each layer add some cream. The cream gets thicker once you put it in the refrigerator.

With the leftovers of the cake you can do the other presentation, also with different layers and cream. Add the  dry coconut at the top. You also can use a small portion of boil carrot for decoration too.

You can also choose to do the presentation just in a big container, as a single cake.

Put it in the refrigerator for at least 3 hours (if you do it the day before it is great ...well if you are able to wait that much....).

Enjoy! Bon Profit!

Easier version:

Just use ladyfingers or sponge fingers, or even muffins (cut the muffins in 2 halves) or anything you think it can be used as a sponge cake, and just prepare the Carrot cream explained before. Just do some layers and put some cream in between and on the top. Add some dry coconut too. Put in the refrigerator for some hours, it tastes much better. The longer the better.

Original Grandma Version (Carrot Cream):

This is another version of the carrot cream explained before. This is the original version of my grandma. There are just a few differences with the one I explained.
150 gr sugar, 400 gr boiled carrots, 1 small glass of conyac or brandy, 2 egg yolks, 100 gr butter.  As you can see there is no coconut milk, but more butter and there are fresh eggs. So this means you should be more careful if you want to keep it for several days. The taste is delicious too.

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