25 Aug 2009

Carrot cardamom cake

Decorated cake I want to say Thanks for all of you and your comforting messages. Trust me, it was very important to me, and I truly appreciate I love to bake. It’s the most relaxing, soothing, enjoyable hobby I’ve ever had, even if I’m not an expert. Carrot cake is one of my all time favorite cake. Easy, moist and delicious, what more can I ask? Decorated cake I made two; one was traditional, with cream cheese chocolate frosting. The other one I baked in a small round pan, and was my first attempt to decorate it using gum paste and fondant. I had a reason to do this, is to give a hand to my mother in law. She offered to make the baptism cake to her nephews and I offered to help her. So, I begin to practice and this was the first one But, the recipe is carrot cake with cream cheese icing I made a fusion between Brazilian’s style and regular cheese cake. We love the result. I’ll hope you like it too. carrot cakeCarrot cake Ingredients
  • 300 g self raising flour
  • ¼ tsp baking soda
  • ¼ tsp powdered cardamom
  • Pinch of salt
  • 4 large eggs separated
  • 200 g carrots
  • 400g caster sugar
  • 200ml sunflower oil
  • 120 g walnuts coarsely chopped


  • 150g butter softened
  • 300 g cream cheese
  • 180g confectionery’s sugar
  • 2 Tbsp cocoa powdered

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix in a bowl flour, baking soda, salt, walnuts, cardamom and sugar Blend in high speed blender, oil, carrots and egg yolks Beat the eggs with until form soft picks Stirr the blend mix in the dry mix until incorporated Add the egg whites and mix carefully Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 2 tablespoons cocoa powdered. Beat until the mixture is smooth and creamy. Frost the cooled cake.

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JennDZ - The Leftover Queen said...

I am so sorry for your loss Sylvia...your cakes look gorgeous! What is the chocolate one?

Anh said...

Sylvia you have outdone yourself! The cake is sooo beautiful.

Gloria said...

Sylvia I love this. Esto luce maravilloso, me encanta este tipo de Cake.
Ayer me acordé de ti estaba triste or distintos motivos (no falta) y me puse a hacer pan (lo pondré en el próximo post)y que relajante es , me encanta, además psst! haré un giveaway porque cumplo 2 años de blog, espero ponerlo mañana así que pasa a verme más adelante. besoos Gloria

♥peachkins♥ said...

That cake is soo calling my name..

Elra said...

What a wonderful fusion cake Sylvia. You have talent to mix 2 culture together in form of cooking or baking. Sounds delicious.

Chef Fresco said...

These look soo delicious! And so professional! Nicely done :)

Bellini Valli said...

Absolutely gorgeous Sylvia!!!!!

Sophie said...

Sylvia, el pastel está maravilloso!!


Moema said...

Oi Sylvia! Há quanto tempo não comento...
Farei esse bolo neste fim de semana. É aniversário do meu marido, e quero impressionar!
Um beijo grande!

Helene said...

Sorry for your loss. What a great job you did with the cake decorated with fondant. I love the colors. Beautiful.

pityenlacocina said...

silvia, me alegro de ver tus entradas mucho mas despues de tu perdida...como siempre, preciosas fotos y deliciosa la receta, buena idea lo del chocolate frosting.

besos desde londres,


lisa (dandysugar) said...

Sylvia, my thoughts go out to you.

What a gorgeous cake. It looks absolutely scrumptious.

lisaiscooking said...

Carrot cake is my favorite, and it sounds delicious with cardamom! Beautiful job decorating the smaller cake!