This carrot cake has juiciness and flavor.
The best carrot cake in the world. Mari Moilanen
The recipe for the best carrot cake in the world is worth putting together.
Food supplier Mari Moilanen received a recipe for a carrot cake from a friend in the United States several years ago.
– This is top notch. He had combined the best aspects of the Yankee versions in the recipe and the result was simply amazing, Moilanen says Something tasty in his blog.
To maximize the taste, Moilanen toasted the cake and coconut flakes to decorate the cake.
– I think the secret of this delicious cake is the pineapple crumb that gives it juiciness and goes so well with the taste of the carrot, as well as the roasted hazelnuts. Still, when you add the roasted coconut flavor and silky cream cheese butter icing to this, so Johan is!
The best carrot cake in the world
(10-12 people)
5 dl spelled flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons genuine vanilla powder
4 eggs
3 dl cane sugar
1 dl rapeseed oil
5 dl grated carrots
250 g of crushed pineapple
70 g hazelnuts
70 g of coconut flakes
Frosting:
50 g of soft butter
50 g of cream cheese
2 dl icing sugar
1/2 teaspoon real vanilla powder
1 tablespoon lemon juice
1. Roast the coconut flakes and hazelnuts in a dry pan. Grind the hazelnuts. Save a little coconut flakes to decorate the cake.
2. Grease and crumb the 22 cm cake pan. Mix the dry ingredients of the cake together. Whisk the eggs and cane sugar to a froth. Turn dry ingredients and oil alternately.
3. Finally, add grated carrots, pineapple crumbs, nuts and coconut flakes. Bake the cake at 180 degrees for about 1 hour. Allow the cake to cool to room temperature.
4. For the frosting, froth the soft butter into a light foam. Add cream cheese, icing sugar and vanilla. Loosen with lemon juice. Spread the icing on top of the cooled cake and garnish with toasted coconut flakes and edible flowers.