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Carrot cake

Comorian Carrot Cake

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Prep Time 1 hour

Equipment

  • Loaf pan
  • Hand mixer

Ingredients
  

Cake

  • 3 eggs
  • 250 g brown sugar
  • 30 g maple syrup
  • 250 g neutral oil (canola or sunflower)
  • 10 g baking powder
  • 5 g baking soda
  • 2 g Kosher salt or Fleur de sel
  • 1 tsp coriander grains (grounded)
  • 1/2 tsp turmeric
  • 1/2 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 270 g flour
  • 300 g shredded carrots

Frosting

  • 250 g cream cheese
  • 100 g whipping cream
  • 110 g icing sugar
  • 1 tsp vanilla extract

Instructions
 

Cake

  • Mix the dry ingredients in a bowl: flour, spices, baking soda, baking powder and salt. In a separate bowl, whisk the eggs with brown sugar, vanilla extract and maple syrup. Add oil. Add dry ingredients, sifted to your egg mixture. Add the shredded carrots. Pour into a loaf pan up to 2/3 of its height. Bake at 170°C (340°F) for 50 minutes or until the center of the cake is dry when poked with a skewer or a knife. Five minutes after it has been out of the oven, cover the cake with saran wrap, This will trap its humidity and make it super moist! Let it cool down completely before frosting.

Frosting

  • Whisk your cream cheese (at room temperature) with a hand mixer until smooth. Add cold whipping cream and icing sugar, vanilla extract and whip again until you've reached desired consistency.