Carrot cake Geami style

Hmmm, carrot cake? No chocolate? No way I'll eat it...

But I've tried one slice in Berlin and I totally looved it, so I decided to give it a try.

And the result?

Amaaazing! It's one of my favourite cakes now.

Thank you Geami from Cooku-Bau for the recipe.

For the cake: 100g pecans, 125g flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon salt, 200ml Vegetable Oil, 100ml milk, 30g butter, 1 teaspoon vanilla extract, 4 large eggs, 200g sugar, 500g carrots, peeled and coarsely chopped

For frosting: 225g soft butter, 450g cream cheese, 1 tablespoon vanilla extract, 250g caster sugar

Preheat oven to high power. Coat with baking paper two round shapes, about 22 cm diameter.

Fry pecans in a pan without oil. Let them cool and then finely grind them.

In a bowl, mix flour, baking powder, baking soda, cinnamon and salt. In another bowl, mix well with a whisk the vegetable oil, 30g butter, the milk and vanilla extract. Using a mixer, beat the eggs well with sugar for 5 minutes. Add liquid ingredients and continue to mix. Add flour mix and mix gently. Add carrots and nuts. Share composition in two, between the two pans, and bake it on medium heat for 1 hour. Allow dough to cool in molds for 30 minutes.

Prepare the frosting. With a mixer, mix well at higher speed, cream, butter and cheese, for 5 minutes. Add vanilla and powdered sugar, continuing to mix at low speed until smooth. Then increase the speed and mixed for an additional 3 minutes.

Mount cake. Put one of the cakes on a large plate. Pour over it the cream cheese mixture. Put the second cake on top and pour the remaining cream cheese. Decorate with nuts and leave it in the refrigerator at least one hour before serving.