Homemade carrot cake: a very special recipe for Mother's Day  

Surprise your mum on her special day with a wonderful homemade carrot cake. There's no better way to celebrate Mother's Day. Time to take note!

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28 April 2020

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Mother's Day is coming up. Have you thought about what you are going to do this year to surprise the person who never lets you down and always gives you her unconditional support? In these times of confinement, how better to celebrate it than with a delicious homemade cake. Because its the little details that count. Time to take note.

How to make homemade carrot cake step by step

Ingredients

4 medium eggs
150 g brown sugar
150 g carrots (approx. 3)
75 g mild olive oil
150 g flour
8 g baking powder
A pinch of salt
1 tsp ground cinnamon
50 g roasted and chopped hazelnuts

For the icing:

200 g cream cheese
125 g icing sugar
50 g butter at room temperature
1 tsp vanilla extract


Method:

  1. Preheat the oven to 160ºC with top and bottom heat.
  2. Grease and flour a round loose-bottomed tin (18-20 cm diameter).
  3. Peel and grate the carrots. Set aside.
  4. Beat the eggs together with the sugar and a pinch of salt in a bowl for 5 minutes. Whilst beating, add the oil little by little.
  5. Then add the carrot and mix with a spoon or spatula.
  6. Add the sieved flour, baking powder and cinnamon. Stir until the mixture is well blended together.
  7. Add the chopped hazelnuts in small pieces and stir.
  8. Pour the mixture into the mold and bake at 160ºC for 40-45 minutes. Take it out and let it cool. As soon as it starts to harden, turn the cake out onto a wire rack.
  9. In a clean mixing bowl, mix all the ingredients for the icing until you get a smooth paste.
  10. To assemble, cut the cake in half, put a thin layer of icing between the two parts and cover it with the rest of the icing.


 And if you have a Thermomix

  1. Preheat the oven to 160ºC with top and bottom heat.
  2. Grease and flour a round loose-bottomed tin (18-20 cm diameter).
  3. Peel the carrots, cut them into thick pieces, put them in the bowl and program 4 seconds at speed 5. Put it on a plate and keep to one side.
  4. Place the butterfly whisk in the bowl and put in the eggs together with the sugar and a pinch of salt. Program 5 minutes at speed 3.
  5. Program speed 3 again, this time with no set time, and add the oil little by little through the funnel.
  6. Add the grated carrot and program 10 seconds at speed 3.
  7. Remove the butterfly whisk. Add the flour, baking powder and cinnamon and program 15 seconds at speed 3.
  8. Pour the mixture into the mold and bake at 160ºC for 40-45 minutes. Take it out and let it cool. As soon as it starts to harden, turn the cake out onto a wire rack.
  9. In a clean mixing bowl, mix all the ingredients for the icing until you get a smooth paste.
  10. To assemble, cut the cake in half, put a thin layer of icing between the two parts and cover it with the rest of the icing.