Carrot Cake

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Ingredients
Walnuts 70 g
(2.5 oz.)
Carrots 120 g
(4.2 oz.)
Flour
150 g
(5.3 oz.)
Baking powder teaspoon
Egg white 80 g
(2.8 oz.)
Sugar
50 g
(1.8 oz.)
Butter
150 g
(5.3 oz.)
Sugar
80 g
(2.8 oz.)
Salt
1 pinch
Lemon zest 1 teaspoon
Cinnamon teaspoon
Egg yolk 60 g
(2.1 oz.)

This recipe is for a 18 cm (7 inches)

diameter ring or springform pan.
When using a different size,
calculate the conversion factor with
the pan conversion tool:
http://keikos-cake.com/panconversion

For the decoration, you can either

buy modelling marzipan or make it
yourself by combining raw
marzipan (almond paste) with 30%
icing sugar, i.e.
raw marzipan : sugar = 70 : 30.
Add a little red and yellow food
coloring to make orange marzipan
and green food coloring for the
green marzipan.

Cream cheese frosting

Butter
80 g
(2.8 oz.)
Icing sugar 30 g
(1.1 oz.)
Cream cheese 100 g (3.5 oz.)
Decoration
Marzipan 100 g
(3.5 oz.)
Food coloring (red, yellow, green)

I use Philadelphia cream cheese for this cake. Other opular

brands are Buko or Kiri. You can use whatever cream
cheese you can find.

Measuring the ingredients correctly is very important to get perfect results.

You find more about measuring ingredients here:
http://keikos-cake.com/lessons/lesson-measuring-ingredients/

Crush the walnuts and roast them for 10

minutes in your pre-heated oven at 150C
(302F).
Let the roasted walnuts cool down completely.

Grate the (raw) carrots.

Sift the flour together with the baking powder.

Prepare the cake ring or springform pan with
baking paper.

Whip the egg white in a dry and clean bowl.

Add the sugar in two steps.
Keep beating until you get a firm meringue.

In another bowl, whip the soft butter for a few

minutes.
Then mix in the sugar.
Next, add the cinnamon, lemon zest and salt.

Clean the sides of the bowl from time to time.

Mix in the egg yolk.
Next, mix in the grated carrots

and the roasted walnuts using a spatula.

Finally, mix in the dry ingredients.

Combine with the meringue in two steps.

Spread the batter in the ring.
Bake for 45-50 minutes in your pre-heated
oven at 180C (356F).

After baking, let the cake cool down on a cake

grid.

Marzipan carrots (for decoration)

Roll the orange marzipan to a long cylinder
and cut into 1 cm (0.4 inches) pieces.
Roll each piece to a ball and then to a long
cone (carrot shape) between the palms of your
hand.

Grate the green marzipan.

Push a hole into the thicker end of the carrot
and fill with the grated green marzipan.

Cut the carrot to make it look more natural.

Cream cheese frosting

Whip the soft butter until it turned almost white.

Mix in the icing sugar.

In another bowl, whip the cream cheese to
incorporate some air and make it softer.

Combine the cream cheese and whipped

butter.

Slice the carrot cake.

Fill the cake with a thin layer of cream cheese

frosting.
Then use the remaining frosting to cover the
top.

Decorate with the marzipan carrots.

The cake will be fine for 3-4 days in the fridge.

Enjoy our carrot cake!

Comments from the member forum at keikos-cake.com

Your raspberry lychee tart was such a great big hit
last night! It's such a pretty cake which was what
attracted me to it. Plus the taste was really
fabulous! There was nothing but oohs and aahs.
Everyone praised the dinner but what took the cake,
they said, was your tart! So, thanks once again.

OMG! It's so tangy and lemony! My face

puckered when every element melts in my
mouth! The flavors were so intensepop
pop pop in my mouth! Wow! Just wow!

Mmmm nutty yet light biscuit, tangy and

melts in your mouth raspberry butter cream,
tangy and berrilicious jelly, crunchy red
almondahlife is beautiful! ^^ Thanks keiko!
We love Red Opera! You simply have to make
this cake! It's a winner and your guests will
for sure yell out "Encore"!

Impress your friends and family. Learn to make the Raspberry Lychee Tart,
the Fresh Citron, the Red Opera, and many more... join keikos-cake.com <<<