This cake combines the best aspects of the Yankee version.
Carrot cake is also suitable for the Easter coffee table. Mari Moilanen
Food supplier Mari Moilanen received a carrot cake recipe several years ago from a friend who lives in the USA.
– This is absolutely the best. He had combined the best aspects of the Yankee versions in the recipe and the result was simply amazing, says Moilanen Something tasty in his blog.
The recipe for this carrot cake (according to Moilanen, the best in the world) should be saved.
To maximize the taste, Moilanen toasted the cake and decorated it with coconut flakes.
– In my opinion, the secret of this delicious cake is the pineapple crumble and the roasted hazelnuts, which give it a succulent texture and go so well with the taste of the carrot. Even when you add the taste of roasted coconut and the silky cream cheese-butter frosting, it’s Johan!
The best carrot cake in the world
(for 10–12 people)
5 dl (spelt) wheat flour
2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of cinnamon
2 teaspoons of real vanilla powder
4 eggs
3 dl cane sugar
1 dl rapeseed oil
5 dl grated carrot
250 g of crushed pineapple, drained
70 g hazelnuts
70 g of coconut flakes
Frosting:
50 g of soft butter
50 g of cream cheese
2 dl powdered sugar
1/2 teaspoon of real vanilla powder
1 tablespoon of lemon juice
1. Toast the coconut flakes and hazelnuts in a dry pan. Rough hazelnuts. Save some coconut flakes to decorate the cake.
2. Grease and breadcrumb a 22 cm cake pan. Mix the dry ingredients of the cake together. Beat the eggs and cane sugar until foamy. Stir in alternately the dry ingredients and the oil.
3. Finally, add grated carrot, crushed pineapple, nuts and coconut flakes. Bake the cake at 180 degrees for about 1 hour. Let the cake cool to room temperature.
4. For the frosting, whip the soft butter into a pale foam. Add cream cheese, powdered sugar and vanilla. Soften with lemon juice. Spread the frosting on the cooled cake and decorate with toasted coconut flakes and edible flowers.