Carrot cake

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I think there are barely any people who are worse at baking than I am. I told you before and that was no joke! Let me tell you a little anectode: I tried to bake an almond cake last week because I told myself that it is time for me to give baking another try. So, I did. I was looking for a recipe online (which I will not mention now since it turned out awful – 100% my fault, but still) and it didn’t look very difficult. I bought all the ingredients, went home and started the new cake adventure. While preparing the mass I figured that I bought the wrong flour. I mixed up “avena” and “almendra” which is oat and almond….. So instead of preparing an almond cake I realized that I was preparing an oat cake. “Not that bad!” – I thought and carried on with the recipe. It smelled actually very good and when my boyfriend arrived home he couldn’t wait to try it. I was looking at him full of expectation. He put the spoon in his mouth, closed his eyes.. and…. he tried to fake a smile. With disappointment in my voice I asked him: “How is it?” His face was answer enough. In the end we had to throw it away because it basically tasted like gum (and I hate to throw away food, so imagine how bad it was).

ANYWAY. This actually sparked the motivation to give it another try. I cannot be that bad at baking, can I. Average? Maybe. Below average? Even more possible. But Awful?? So, today I started cake adventure number 342. My boyfriend looked at me like I am crazy when I told him I had baked again. I could see the thought bubble over his head saying: “Great. Now she wasted an evening baking and I have to pretend that it taste good.” But actually it turned out good!!  So, everyone who loves carrot cakes, if mine tasted good, yours will be gigantic!

For the base:

  • 3 eggs
  • 1/2 cup of agave syrup (use more if you have a sweet tooth)
  • 100 g whole grain wheat flour (it gives it a more “healthy” taste
  • 100 g wheat flour
  • 80 g almonds (paha! finally!) grounded
  • 250 g margarine
  • 1 tbsp baking powder
  • 3 large carrots (grated)

For the frosting

  • 200 g cream cheese
  • 3 tbsp agave syrup
  • 1/2 lime

 

Start by mixing margarine, agave syrup, grated carrots and eggs in a bowl until it gets fluffy. Then mix flour, baking powder and grounded almonds, add it into the bowl and stir it until you get a homogenous mass. Then fill it up into a springform pan and put it into the oven at 180° C. Let it bake for approximately 40 minutes, but recheck from time to time.

For the frosting: Mix the ingredients together! Add some more syrup if you like it more sweet.

When the cake is ready, let it cool down and put the frosting on top and serve with some fruits. 🙂

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