Spiced Carrot-Coffee-Cake
fall is for coffee cake !
Spiced Carrot-Coffee-Cake
Ingredients
for the cake:
brown butter - cream cheese frosting:
Instructions
-
brown butter (for the cream cheese):
yes this is what we are going to do first. why you ask? because brown butter takes some time to cool completely.
- melt the butter gently in a pan on medium heat
- when butter starts to foam, whisk continuously
- when brown bits start to form - remove from heat
- let it cool for about 40-45 minutes before using it
-
carrot cake:
- combine all dry ingredients (flour + baking powder+ natron + chai spices) and set aside
- take sugar in oil and mix until combined
- add one egg at the time and mix until combined
- add one cup of dry ingredients and one tablespoon of yoghurt - do not overmix. it only needs to be combined.
- continue until no dry ingredients and no yoghurt are left.
- take your shredded carrots and fold them into the dough.
- bake the cake for 40-45 minutes at 175°C
- let the cake cool completely !
IMPORTANT: do NOT overmix -
brown butter cream-cheese frosting:
- combine butter and cream cheese and mix until creamy ( It may seem it is never going to get creamy, but just mix for about 4-5 minutes - it will get there)
- pour in sifted powdered sugar, one cup at the time
- the cream cheese will start to get creamier and thicker (if its to thick add 2 tablespoons of milk)
-
combine:
- take your cake and put the cream cheese on top
- use some walnuts for decoration