10 October 2010
Carrot cake with walnuts and hazelnuts (Pastís de pastanaga amb nous i avellanes)
This is the best cake I have ever baked so far. You will not find this recipe anywhere else because I like to create new ones very often, but of course it is similar to the traditional carrot cake. But this is for me "the carrot cake" recipe. Well, I don´t know how could I improve it anyway. I baked it yesterday because I was invited to a friends´ new house for lunch. That was a great day Tomàs & Núria !
About this recipe: you don´t need to do all of this if you don´t have time. The cake itself is delicious, but of course the extra layer and the icing make it even better.
What you need:
For the cake:
200 gr brown sugar
40 gr vanilla sugar
160 gr sifted flour
16 gr baking powder
3 tablespoons of sugar
3 tablespoons of oil
2 teaspoons of cinnamon
150 gr of greated carrot
1 handful of walnuts and hazelnuts
1 teaspoon of honey
1 pinch of salt
150 gr unsalted butter
For the medium layer:
150 gr carrots (boiled)
70 gr sugar
4 tablespoons of conyac (brandy)
40 gr butter
50 ml double cream
For the icing:
200 gr cream cheese (spread)
30 gr butter (melted)
150 gr double cream
160 gr icing /confectioners sugar
I have used some nuts for decoration and the smile is made of carrot. But it is up to you.
1.You need to peel and great the carrots (probably you can find it in the supermarket this way, so it safes you a lot of time). And crush the hazelnuts and walnuts. You don´t need to boil the carrots here.
2.Separate the whites of the eggs and whisk the whites with a pinch of salt.
3. In another recipient put the yellows + the butter (melted) + all types of sugar. Remove.
4. Add flour and the baking powder. All sifted. Add also the cinnamon, 1 tablespoon of oil, and the honey. Remove
5. With an spatula remove it while you add the nuts and the carrots. Add 2 tablespoons of oil. Don´t worry if it is too dry and it is difficult to remove.
6.Add the whites whisked previoulsy. Remove with the spatula.
7.Put it into a recipient with some butter and flour and introduce it into the oven (previously heated) at 180ºC for about half an hour.
The medium layer:
Boiled the carrots and once it is done add the sugar, conyac, butter and cream. Mix it.
Melt the butter. In a recipient add the cheese, the butter, the cream (previously whipped) and the sugar. Mix it with an spatula.
Once the cake is done and you have let it cool down, cut it in half the cake (be very very careful) and add the medium layer. Then add the icing on the top of it with an spatula.