My Mum always had good hands in the kitchen and this cake is an “oeuvre d’art”!
I like to adapt recipes to my taste so, I changed the frosting recipe to salted caramel frosting to make a balance between sweet and sour! The cake has the right amount of spices and it’s super moist!
If you ever try this recipe please, don’t forget to share!
My Mum's Carrot Cake
- 1 1/2 soft brown sugar
- 2 cups of flour
- 1 tsp of baking powder
- 1 ½ tsp of baking soda
- A pinch of salt
- 1 tsp of nutmeg
- 2 tsp of cinnamon
- 4 whole eggs
- 1 cup of vegetable oil
- 3 cups of grated carrot
- 1/2 cup of walnuts (optional)
- 1/2 cup raisins (optional)
- Salted caramel-cream cheese frosting
- 100 g of soft unsalted butter
- 200 g of philadelphia
- 3 cups of powdered sugar
- 1/2 cup of homemade salted caramel (room temperature)
Preheat the oven to 180ºC.
Grease and flour two tins of 20 cm.
Mix the dry ingredients without the sugar.
Beat the eggs with sugar until smooth. Add the oil.
Add the dry ingredients to the egg mixture, mix well and add the grated carrot. Stir well and add the walnuts and the raisins (optional).
Bake at 180°C for 30 min.
Salted caramel-cream cheese frosting
Beat the butter with the philadelphia and salted caramel, until smooth.
Add the powdered sugar.
Chill the frosting for at least 1 hour.