Triple Naked Layer Carrot Cake

Triple Naked Layer Carrot Cake

Hello Natbee’s readers, I’m Sophia from Oh my deer blog. In this column at Natbee’s we are going to talk about food and share delicious recipes. If you have a sweet tooth, you’ll have fun here. Today I am going to present you a delicious cake, the absolute Carrot cake. An easy, yet delicious and impressive cake, that all your friends will love.  Let’s get baking!

carrot cake recipe

TRIPLE NAKED LAYER CARROT CAKE

(makes 3 cakes in 20cm. tins) 

 

I N G R E D I E N T S

 ||Cake:

300 grams all purpose flour

2 teaspoons baking powder

2 teaspoons cinammon + to dust

1/2 teaspoon cloves

1/2 teaspoon nutmeg

4 large eggs

275 grams brown sugar

250 ml. vegetable oil

400 grams carrots, trimmed and grated

100 grams sultanas, soaked in orange juice

zest of an orange + for the decoration

||Cream cheese frosting: 

150 grams soft unsalted butter, in room temperature 

400 grams Philadelphia cream cheese

greek yogurt*

350 grams icing sugar 

*Note: According to the original recipe, you add 200 grams of greek yogurt. We made the mistake to use light greek yogurt and so the frosting came out runny. Our tip is to add one tablespoon at a time while mixing until you reach a thick frosting. The frosting must be thick in order to spread it easier. 

birthday carrot cake recipe

M E T H O D

 ||Cake: In a big bowl, sift the flour with baking powder and spices (cinnamon, nutmeg, cloves). Add the eggs, sugar and oil. Mix well. In another bowl, combine the carrots with sultanas (without the orange juice) and the orange zest. Add the carrots in the egg mixture and fold them with a spatula.Measure the batter with a ladle or a scoop. If the batter is equal to 9 scoops, add 3 scoops of the batter in each of three tins.  Of course, you can make a single cake if you don’t want layers. It’s up to you! Βake the cakes in a preheated 180 °C oven for 25 minutes. Insert a knife in the centre of the cake. If it comes out clean, the cake is ready. Remove the cakes from the tins and let them cool completely. 

||Cream cheese frosting:  In a mixer beat the butter for about 1 minute until soft and fluffy. Add the cream cheese and icing sugar slowly while you’re mixing. Lastly, add the yogurt slowly as we adviced you previously. 

||Assembly: Firstly, using a knife flatten the cakes in order to be even. In a cake stand, add the first cake. Spread some frosting, about 3 tablespoons. Add the second cake and spread some more frosting. Add the third layer and spread frosting again. Add two tablespoons of frosting on top and spread evenly. Spread some more around the cake in order to create a thin layer, the crumb coat. Refrigerate the cake for 30 minutes. Then, spread the remaining frosting to the whole cake evenly, If you want a thick frosting coat. Refrigerate again. We chose to make a naked cake and so we skipped the thick coat.

||Decoration time: Pour some caramel sauce or preserved carrots syrup to create the drip-drop effect (optional). On top create a crown with the cake crumbs you removed previously. Dust some cinammon and orange zest.  

Do you like the first recipe? Tell me your opinion. If you have any questions, feel free to ask me in the comments!

Bon appétit!

Sophia from Ohmydeer

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Sophia

Sophia is a teacher and food blogger at Oh my Deer blog- awarded “Insta Foodie” 2018 by Marie Claire! She loves illustrating, capturing moments, travelling and eating anything with pastry. Sophia enjoys exploring beautiful places with a backpack and her beloved ones.
In an ideal world she would be a magazine author and illustrator, and she would run a small café-patisserie in her hometown with her sisters.

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