Spiced Carrot-Coffee-Cake
Ingredients
- 240 g flour
- 2 Teaspoons chai spices
- 1/2 Teaspoon baking powder
- 1 Teaspoon natron
- a little bit of salt
- 100 ml olive oil
- 110 g white sugar
- 90 g brown sugar
- 2 eggs (room temperature)
- 3 carrots
- 80 g joghurt
- 150 g powdered sugar
- 225 g cream cheese (room temperature)
- 8 Tablespoons tablespoons brown butter
- some walnuts
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
