{Carrot Cake} – Tort cu morcovi

This must be my second time making carrot cake. The first time happened years ago and I wasn’t this experienced with recipes and ingredients so I chose a recipe that had too much vegetable oil. As you might expect, I ended up with an oily, quite dense cake that tasted like oil and sugar rather than a good cake, therefore I didn’t like it. But I decided to give it one more try today and this is what I made – an airy, moist, fragrant carrot cake with bits of crushed pineapple and walnuts, filled and frosted with a rich, smooth cream cheese Swiss meringue buttercream flavored with plenty of vanilla and a touch of orange zest. And surprise! I love it so much that I had two slices as I was taking pictures and I am incredibly tempted to have a third slice. Someone stop me now!!! This cake is addictive! If you love spices as bold flavors as much as I do, you will fall in love with this cake. I’m mainly saying this for those of you who never had carrot cake before – I didn’t until a few years ago as adding veggies to desserts is definitely something unusual for Romanians.

carrot cake

The moist layers of cake and the rich, creamy, luscious filling are a match made in heaven! The sponge truly surprised me because ever since my other try, I had no real expectations and I’ve kept delaying making this cake for that reason.  But here it is – a second try and one of the best cakes I had lately (except entremets, of course, but they are a different category). I’m seriously addicted to this stuff and I’m thinking to make one that has ginger and star anise as spices, just to be in tone with the season or maybe one that uses grated pumpkin instead of carrot. Gotta love a versatile recipe!

5.0 from 4 reviews
{Carrot Cake}
 
Author:
Serves:: 6-8 servings
Ingredients:
Carrot Cake
  • 200ml vegetable oil (sunflower oil, canola oil)
  • 200g white sugar
  • 80g brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 280g all-purpose flour
  • 1 teapsoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • 200g grated carrots
  • 100g shredded coconut
  • 200g crushed pineapple (drained)
  • 70g walnuts, toasted and chopped
Cream Cheese Swiss Meringue Buttercream
  • 3 egg whites
  • 130g white sugar
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 145g butter, softened
  • 300g cream cheese, room temperature
  • ¼ cup powdered sugar (optional)
  • Toasted shredded coconut to decorate
Candied Carrot Curls:
  • 2 small carrots
  • ⅔ cup sugar
  • ⅔ cup water
Directions:
Carrot cake:
  1. Preheat your oven to 350F - 175C - and line your round cake pans with baking paper. I used 2 small pans of 18cm diameter then cut the cake in half to make 4 layers, but you can use bigger pans, keeping in mind that a bigger pan won't yield 4 layers, but 2 or 3.
  2. Sift the flour with baking soda, baking powder, salt and cinnamon in a bowl.
  3. Combine the oil, sugars, eggs, vanilla and orange zest in a bowl and mix until double in volume and light in color.
  4. Gently stir in the flour, either with your mixer on low speed or with a spatula.
  5. Fold in the crushed pineapple, carrots, coconut and walnuts.
  6. Pour the batter into your prepared pans and bake for 30-40 minutes or until it passes the toothpick test.
  7. When done, remove the pans from the oven and let the cakes cool completely.
  8. Level up the cakes if needed and cut them in half lengthwise. (Remember that if you used a bigger pan, cutting in half may not be possible anymore)
Cream Cheese Swiss Meringue Buttercream:
  1. Combine the egg whites, sugar and salt in a heatproof bowl.
  2. Place the bowl over a hot water bath (make sure the water doesn't touch the bottom of the bowl) and heat the mixture up until the sugar is melted, mixing all the time.
  3. Once the sugar is melted and the mixture is frothy and hot, remove from heat and using an electric mixer, mix the whites for 8-10 minutes or until the bowl cools down completely and the whites turn into a stiff and glossy meringue.
  4. Add the butter, all at once, and mix on medium speed for 5-7 minutes. Once you add the butter, the mixture will become soupy, but keep mixing. A few minutes later, it will curdle up, but keep mixing. 2 more minutes and it will become creamy and so so delicious!
  5. Spoon the cream cheese in a different bowl and stir in the vanilla and orange zest. Mix it well with an electric mixer until creamy and smooth.
  6. Add the buttercream you made earlier, spoon by spoon and mix until well incorporated.
  7. It's done when you've incorporated all the buttercream.
  8. At this point, if you want it sweeter, you can add some powdered sugar. If not, use it to fill your cakes.
  9. Reserve about ⅓ of the buttercream to frost the cake.
  10. Once covered in buttercream, cover the sides of the cake with toasted shredded coconut or coconut flakes.
Candied Carrot Curls:
  1. Wash your carrots well then using a vegetable peeler, peel thin ribbons of carrot.
  2. Mix the water with sugar in a small saucepan and place over medium flame.
  3. Bring to a boil then add the carrot ribbons.
  4. Cook for 10-15 minutes until the syrup becomes thick and the carrot ribbons become slightly translucent.
  5. Remove from heat and let the carrot peels cool in the syrup.
  6. Drain the carrot ribbons and spread them in a baking pan lined with parchment paper.
  7. Cook in the preheated oven at 350F - 175C - for 10-15 minutes just until they begin to become slightly golden brown. What happens is that the sugar begins to caramelize. Watch them closely as they burn easily.
  8. Remove from the oven and while still warm (not hot as caramelized sugar burns easily) wrap them around the handle of a wooden spoon (or around some Chinese chosticks in my case) and let them cool completely. If the ribbons in the pan begin to harden and are difficult to curl, place the pan back in the oven for 3-4 minutes.
  9. Decorate the cake with carrot curls and serve it chilled.

carrot cakecarrot cake


ROMANIAN!

E a doua incercare de a face tort cu morcovi si abia acum pot spune ca am descoperit cat e de delicios. Prima incercare a fost oarecum ratata caci blatul mi-a iesit dens si cam uleios iar crema era mai degraba o supa decat o crema. Acum insa am tras lozul castigator cu aceasta reteta – blatul e umed exact cat trebuie, iar crema… oh, crema e minunata, m-am indragostit de aroma si cremozitatea ei. Nu e nici prea dulce, nici prea untoasa, insa e foarte cremoasa si aromata, cu toate ca necesita ceva timpi de preparare. Insa merita, va promit!

Ingrediente:

Tort de morcovi:

  • 200ml ulei vegetal (nu de masline)
  • 200g zahar alb
  • 80g zahar brun
  • 3 oua mari
  • 1 lingurita extract de vanilie
  • 1 lingurita coaja rasa de portocala
  • 280g faina alba
  • 1 lingurita bicarbonat de sodiu
  • 1 1/2 lingurite praf de copt
  • 1/2 lingurita sare
  • 1 lingurita pudra de scortisoara
  • 200g morcovi rasi
  • 100g nuca de cocos
  • 200g ananas maruntit (scurs de sirop)
  • 70g miez de nuca, tocat

Crema de branza si unt:

  • 3 albusuri
  • 130g zahar
  • 1 praf de sare
  • 1 lingurite extract de vanilie
  • 1 lingurita coaja rasa de portocala
  • 145g unt la temperatura camerei
  • 300g crema de branza la temperatura camerei
  • 2-4 linguri zahar pudra (optional)
  • Nuca de cocos pesntru decor

Morcov confiat:

  • 2 morcovi mici
  • 2/3 cana apa
  • 2/3 cana zahar

Mod de preparare:

Tort de morcovi:

  1. Prancalziti cuptorul la 175C si tapetati doua sau trei tavi de tort cu hartie de copt. Eu am folosit 2 tavi de 18cm diametru, iar blatul obtinut l-am taiat in doua astfel incat mi-au iesit 4 straturi, insa puteti folosit si tavi mai mari cu mentiunea ca probabil nu veti mai avea cum sa taiati blatul si veti obtine doua sau trei straturi.
  2. Cerneti faina, bicarbonatul, praful de copt, sarea si scortisoara intr-un bol.
  3. In alt bol, mixati ouale cu zaharul (si alb si brun), uleiul, vanilia si coaja d portocala pana isi dubleaza volumul si amestecul devine deschis la culoare.
  4. Dati mixerul pe viteza mica si incorporati faina.
  5. Adaugati ananasul, morcovii, nuca de cocos si alunele si incorporati-le cu o spatula.
  6. Turnati aluatul in mod egal in tavile pregatite si coaceti pana trece testul scobitorii, in jur de 30-40 minute, in functie de marimea tavii. Cel mai bine e sa verificati blaturile dupa jumatate de ora caci daca le coaceti prea mult vor iesi prea uscate.
  7. Cand sunt gata, scoateti tavile din cuptor si lasati blaturile sa se raceasca in tavi, apoi nivelati-le si taiati in jumatate pe orizontala.

Crema de branza si unt:

  1. Amestecati albusurile cu zaharul si sarea intr-un bol rezistent la caldura.
  2. Puneti bolul pe baie de aburi (aveti grija ca bolul sa nu atinga suprafata apei) si infierbantati compozitia, amestecand mereu cu un tel pana cand obtineti o compozitie spumoasa si fierbinte iar zaharul se topeste complet.
  3. Luati bolul de pe baia de aburi si folosind un mixer electric, mixati albusurile 8-10 minute pana obtineti o bezea ferma si lucioasa iar bolul se raceste complet.
  4. Adaugati untul, tot o data si mixati cel putin 5 minute pana obtineti o crema fina. Imediat dupa ce adaugati untul, crema va deveni aproape lichida. Nu va ingrijorati, ci continuati sa mixati. Dupa alte cateva minute, crema va arata ca si cand s-a taiat, insa nu va faceti griji caci sunteti pe drumul cel bun. Dupa inca 1-2 minute veti obtine o crema de unt minunata.
  5. Intr-un alt bol, mixati crema de branza cu vanilia si coaja de portocala pana devine cremoasa si fina. Adaugati crema de unt, lingura dupa lingura, si mixati pana obtineti o crema fina, onctuoasa.
  6. Daca doriti crema mai dulce, mai adaugati zahar pudra, daca nu, lasati-o asa, caci e perfecta.
  7. Umpleti tortul cu aceasta crema, pastrand cam o treime pentru a-l acoperi.
  8. Acoperiti tortul intr-un start subtire de crema si decorati marginile cu nuca de cocos.

Morcov confiat:

  1. Folosind un peeler de legume, taiati fasii foarte subtiri de morcov.
  2. Combinati apa si zaharul intr-un vas si dati in clocot pe foc mediu.
  3. Adaugati morcovul si fierbeti 10-15 minute pana siropul se ingroasa.
  4. Luati de pe foc si lasati morcovul sa se raceasca in sirop.
  5. Scurgeti siropul si asezati fasiile de morcov pe o tava de copt tapetata cu hartie de copt.
  6. Coaceti la 180C pentru 10-15 minute sau pana morcovul (de fapt siropul de zahar) incepe sa se caramelizeze usor.
  7. Scoateti din cuptor si cat e inca cald (dar nu fierbinte caci e periculos de fierbinte) infasurati fasiile de morcov pe coada unei linguri de lemn pentru a obtine acele spirale.
  8. Lasati sa se raceasca complet apoi decorati tortul.
  9. Serviti tortul de la rece.

 

carrot cake

 

carrot cake