All Included Carrot Cake

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Carrot Cake.JPG

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

In a country under economic crisis, one of the first who suffer stronger the consequences, are the needy ones. One reason is because they are already less fortunate either by nature or by accident and have a specific physical disability that makes their lives harder than those of other people. Another one reason is that because of the economic crisis government cuts back on their allowances just like it cuts back on everything, only here situation becomes uneven.
I am trying many times to put myself into their shoes and just feel as they feel. It is impossible for me to tolerate it and I admire greatly all these people who, against all odds, give their own fight day after day. These are the true heroes of everyday life.

So, when I was asked by a fellow blogger, Eve, to participate to an event, called Food4Good, in order to gather money for the mentally disabled children, I immediately jumped into it with great pleasure.
The sponsor of all this activity was Unilever and her margarine Vitam. They provided all the ingredients so as we could bake our delicious cakes. I had to bake four. Three from a recipe provided to me by another person and one of my own. I was baking for hours and after that I had to deliver them to a specific place. By the time I returned home I was completely exhausted and utterly happy. I know this is a drop in the ocean, nevertheless, many drops can make a small river and many small rivers can lead to a huge one. That is how some things start, from teeny, weeny efforts.

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This whole event was dedicated to the International Baking Day and had a theme; For whom are you baking today? We had to devote our cake to a person who affected us in some way. I chose my mother. I thought that if anyone deserves to devote a cake to, then this person is she! She taught me to appreciate good quality food and everything she knew in the kitchen. My first cooking and baking attempts were with her recipes. I still use many of her delicious creations.
Now, that I am a mother myself, I appreciate even more that warm meal that was expecting me to enjoy it, after a tiring day at school, university, work. Now that I know how much labor required that one dish, I really feel obliged to her for offering it to me. Yesterday was also Mother’s Day so this post is kind of a happy coincidence.
As I told you I had to bake four cakes for the event. Three of them were brownies, so I thought I should diversify myself a little bit and bake something completely different. I decided on a Carrot Cake and searched the net for a good recipe. Since I saw three or four that I liked them all, I decided to make my own, combining elements from all my sources. The result was a very moist, fluffy, spicy and delicious Carrot Cake. Then I wanted to make it even more decadent and I made a Cheesecake Cream Frosting using a combination of cream cheese and mascarpone.
It was one of the best Carrot cakes I have ever tasted! Moist, fluffy and kept perfectly in the fridge! I have already made it another one time and I will be making it many more.

Carrot Cake.JPG

All Included Carrot Cake

Ingredients

For the Cake
1 ½ cups white sugar
½ cup brown sugar
1 cup butter
¼ cup corn oil
4 eggs separated the egg whites from the egg yolks
½ cup Greek yogurt
2 cups all purpose flour
½ tsp salt
4 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
2 ¼ cups grated carrots
1 cup finely grated coconut
½ cup roasted almonds, finely chopped

For the Vanilla Cheesecake Frosting
270 gr. / 10 oz. cream cheese full fat or low fat
100 gr. / 4 oz. mascarpone cheese
135 gr. / 5 oz. confectioner’s fine sugar
1 tsp vanilla extract

1 bag of colorful sprinkles

Carrot Cake.JPG

Instructions

For the Cake
Preheat oven to 175° C / 350° F.
In your stand mixer using the paddle mix the sugar, butter, corn oil and the egg yolks.
In another bowl shift the flour with the salt, cinnamon, nutmeg, cloves and baking powder.
Add the dry ingredients to the wet ones and mix gently.
Pour the Greek yogurt, the coconut and the almonds and mix gently again.
Add the carrots and incorporate them to the batter.
Beat the egg whites in a separate bowl until they become a stiff meringue.

Carrot Cake.JPG
Throw the meringue in the batter and mix gently with a silicone spatula to incorporate.
Butter and flour a rectangular pyrex or pan 23 cm. X 33 cm. / 9 in. X 13 in.
Pour the batter in and bake for about 30 to 40 minutes depending on the oven.
Start checking the cake after 28 minutes and see if the toothpick comes out clean from the center of it.
Tip: Take it out of the oven and loosen it from the four edges with a spatula and let it cool completely. In this way the cake won’t deflate in the center.
While the cake cools make the frosting.

For the Vanilla Cheesecake Frosting
In a bowl mix all the ingredients until they are all incorporated.

When the cake is completely cool spread the frosting and throw some colorful sprinkles on top to give color.

Carrot Cake.JPG

4.8 from 10 reviews
All Included Carrot Cake
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
For the Cake
  • 1 ½ cups white sugar
  • ½ cup brown sugar
  • 1 cup butter
  • ¼ cup corn oil
  • 4 eggs separated the egg whites from the egg yolks
  • ½ cup Greek yogurt
  • 2 cups all purpose flour
  • ½ tsp salt
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 ¼ cups grated carrots
  • 1 cup finely grated coconut
  • ½ cup roasted almonds, finely chopped
For the Vanilla Cheesecake Frosting
  • 270 gr. / 10 oz. cream cheese full fat or low fat
  • 100 gr. / 4 oz. mascarpone cheese
  • 135 gr. / 5 oz. confectioner’s fine sugar
  • 1 tsp vanilla extract
  • 1 bag of colorful sprinkles
Instructions/ Εκτέλεση
For the Cake
  1. Preheat oven to 175° C / 350° F.
  2. In your stand mixer using the paddle mix the sugar, butter, corn oil and the egg yolks.
  3. In another bowl shift the flour with the salt, cinnamon, nutmeg, cloves and baking powder.
  4. Add the dry ingredients to the wet ones and mix gently.
  5. Pour the Greek yogurt, the coconut and the almonds and mix gently again.
  6. Add the carrots and incorporate them to the batter.
  7. Beat the egg whites in a separate bowl until they become a stiff meringue.
  8. Throw the meringue in the batter and mix gently with a silicone spatula to incorporate.
  9. Butter and flour a rectangular pyrex or pan 23 cm. X 33 cm. / 9 in. X 13 in.
  10. Pour the batter in and bake for about 30 to 40 minutes depending on the oven.
  11. Start checking the cake after 28 minutes and see if the toothpick comes out clean from the center of it.
  12. Tip: Take it out of the oven and loosen it from the four edges with a spatula and let it cool completely. In this way the cake won’t deflate in the center.
  13. While the cake cools make the frosting.
For the Vanilla Cheesecake Frosting
  1. In a bowl mix all the ingredients until they are all incorporated.
  2. When the cake is completely cool spread the frosting and throw some colorful sprinkles on top to give color.
Notes/ Σημειώσεις
Recipe adapted from Jamie Oliver, King Arthur Flour, Pioneer Woman, Martha Stewart and myself!

4.8 from 10 reviews
Κέικ Καρότου
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Γλυκό
Cuisine/ Κουζίνα: Διεθνής
Ingredients/ Συστατικά
Για το Κέικ
  • 1 ½ φλ. λευκή ζάχαρη
  • ½ φλ. καστανή ζάχαρη
  • 1 φλ. βούτυρο
  • ¼ φλ. αραβοσιτέλαιο
  • 4 αυγά χωρισμένα τα ασπράδια από τους κρόκους
  • ½ φλ. γιαούρτι
  • 2 φλ αλεύρι για όλες τις χρήσεις
  • ½ κ.γ. αλάτι
  • 4 κ.γ. μπέικιν πάουντερ
  • 1 κ.γ. κανέλα
  • ¼ κ.γ. μοσχοκάρυδο
  • ¼ κ.γ. γαρύφαλλο
  • 2 ¼ φλ. τριμμένα καρότα
  • 1 φλ. τριμμένη καρύδα
  • ½ φλ. καβουρδισμένα αμύγδαλα, ψιλοκομμένα
Για τη Διακόσμηση Cheesecake Βανίλιας
  • 270 γρ. τυρί κρέμα με πλήρη λιπαρά ή χαμηλό σε λιπαρά
  • 100 γρ. τυρί μασκαρπόνε
  • 135 γρ. ζάχαρη άχνη
  • 1 κ.γ. εκχύλισμα βανίλιας ή 2 βανιλίνες
  • 1 σακουλάκι πολύχρωμες τρούφες
Instructions/ Εκτέλεση
Για το Κέικ
  1. Προθερμαίνετε το φούρνο στους 175° C.
  2. Στο μίξερ σας ανακατέψτε τη ζάχαρη, το βούτυρο, το αραβοσιτέλαιο και τους κρόκους των αυγών.
  3. Σε ένα άλλο μπολ ανακατέψτε το αλεύρι με το αλάτι, την κανέλα, το μοσχοκάρυδο, το γαρίφαλο και το μπέικιν πάουντερ.
  4. Προσθέστε τα ξηρά συστατικά στα υγρά και ανακατέψτε απαλά.
  5. Ρίξτε το ελληνικό γιαούρτι, την καρύδα και τα αμύγδαλα και ανακατέψτε ελαφρά και πάλι.
  6. Προσθέστε τα καρότα ενσωματώστε στο μίγμα.
  7. Χτυπήστε τα ασπράδια σε ένα ξεχωριστό μπολ μέχρι να γίνουν σφιχτή μαρέγκα.
  8. Ρίξτε τη μαρέγκα στο μίγμα και ανακατέψτε απαλά με μια σπάτουλα σιλικόνης για να ενσωματωθεί.
  9. Βουτυρώστε και αλευρώστε ένα ορθογώνιο πυρέξ ή ταψί 23 εκ. X 33 εκ.
  10. Ρίξτε το μίγμα και ψήστε για περίπου 30 έως 40 λεπτά ανάλογα με το φούρνο.
  11. Αρχίστε να ελέγχετε το κέικ μετά από 28 λεπτά και δείτε αν η οδοντογλυφίδα βγαίνει καθαρή από το κέντρο του.
  12. Προσοχή: Βγάλτε από το φούρνο και χαλαρώστε τις τέσσερις πλευρές από το ταψί με μια σπάτουλα και αφήστε το να κρυώσει εντελώς. Με αυτόν τον τρόπο το κέικ δεν θα ξεφουσκώσει στο κέντρο.
  13. Ενώ το κέικ κρυώνει κάνουμε τη διακόσμηση.
Για τη Διακόσμηση Cheesecake Βανίλιας
  1. Σε ένα μπολ ανακατεύουμε όλα τα υλικά μέχρι να ενσωματωθούν.
  2. Όταν το κέικ είναι εντελώς δροσερό απλώστε την κρέμα και ρίξτε μερικές πολύχρωμες τρούφες στην κορυφή για χρώμα.
Notes/ Σημειώσεις
Συνταγή προσαρμογή από Jamie Oliver, King Arthur Flour, Pioneer Woman, Martha Stewart και από δική μου

 

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