Recipes

CARROT CAKE

When I ask my friends what I should bring for the drinks, I already know the answer. The same goes for New Year's Eve. It was unanimously decided that there should be carrot cake on the table and no oliebollen. So said, so done. I baked a carrot cake as it should be. Without dates, buckwheat flour, and coconut oil, but with sugar, flour, and butter. Oh, and by the way, do you know that thick white layer on top of the carrot cake? Don't tell anyone, but that's pure butter, Philadelphia (the lunch word in the editorial office), and powdered sugar. Yes, it's on there too.

Ratatatataa! Today ladies, no healthy recipe, but a super satisfying cake that you must make.

Ingredients:

(for the cake)

300 grams of spelt flour

2 heaping tsp baking powder

1.5 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp nutmeg

pinch of salt

4 eggs

200 ml olive oil

100 grams butter

300 grams coconut blossom sugar

bag of grated carrots

140 grams chopped walnuts

(for the frosting)

175 grams butter

200 grams cream cheese

100 grams powdered sugar

1. Take a round baking pan and line it with baking paper and grease the edges with a bit of oil.

2. Mix all the dry ingredients.

3. In a large bowl, beat two of the four eggs and add the oil, melted butter, and sugar. Separate the egg whites from the remaining two eggs. Add the egg yolk to the mixture, along with the carrots, walnuts, and dry ingredients.

4. Take a separate bowl and beat the egg whites until almost stiff.

5. Fold the egg whites into the carrot mixture.

6. Pour the mixture into the baking pan and bake the cake for 45 minutes until done.

7. Mix the butter with the cream cheese and sift the powdered sugar through it. Make sure the cream cheese and butter are at room temperature, otherwise you'll get lumps.

8. Remove the cake from the oven and let it cool. Spread the cake with the frosting.

And uhhh, that layer of butter must be on top, that's how it should be. Then just an extra round in Vondelpark this afternoon.