It’s middle of March, and we enjoyed a beautiful Christmas-like morning yesterday. It started with heavy snow outside, as we were waking up. Then I baked this carrot cake, and our apartment was filled with the cinnamon smell which brought memories of pre-Christmas baking. So naturally, we put the Christmas music on to complete the atmosphere. I guess our neighbors must consider us crazy and I don’t blame them 😉
It was snowing this morning as well which feels insane. With last weekend’s unbelievably sunny, warm, and summer-like 16-degree weather and warm temperatures through the week, I thought spring was here for good. Then, the temperature dropped by 10 degrees between Friday and Saturday. I just hope the winter is not coming back. I’m so ready for packing winter clothes away.
At least, current weather is a good excuse to stay at home, read, eat, and watch Netflix, all day long 😉 That’s what was on our agenda yesterday, and today seems the same so far. We are resting, relaxing, and getting ready for a busy week ahead. And we are baking, of course!. I made this carrot cake yesterday, and a loaf of sourdough bread is in the oven as I write this. Bread baking became our Sunday tradition.
I have been trying some new sourdough bread recipes, and experimenting with flour ratios, baking time, etc. and I’ll share our current favorite recipe soon!
But back to the carrot cake.
I’ve been craving carrot cake for weeks now. I don’t remember the last time I baked it, and I didn’t have any favorite recipe to follow, so I search my favorite sites for inspiration.
In the end, I decided to adapt the recipe for carrot cupcakes I found on the pinch of yum website. I made a slightly smaller batch, reduced the amount of sugar and oil, and used a combination of all-purpose, whole grain, and oat flour for extra fiber to compensate the sugar high. The result is delicious and after 24 hours almost gone.
I highly recommend not skipping the frosting on top. The cream cheese nicely complements the flavor and sweetness of the cake. We served the cake chilled and with an extra dose of ground cinnamon on top. Yum!
I’m off to taste the fresh loaf of sourdough bread 😉 I hope your weekend is full of great food!
Carrot Cake with Maple Cream Cheese Frosting
The recipe adapted from Carrot Cake Cupcakes by Lindsay from Pinch of Yum
Servings: 1 cake
- 180 grams (1 cup) brown cane sugar
- 3 medium eggs
- 150 grams (about 4 small) finely grated carrots
- 80 ml (1/3 cup) vegetable oil
- 210 grams (1 1/2 cup) flour (I used equal parts of all-purpose, whole grain, and oat flour)
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon + more for serving
- 1/4 teaspoon salt
- 200 grams Philadelphia cream cheese
- 4-5 tablespoons maple syrup
- Mix all dry ingredients – flour, cinnamon, baking powder, salt, in a bowl. Set aside.
- In a large bowl beat the eggs with sugar until fluffy and light in color.
- Add oil and grated carrots to the eggs and stir until spread evenly.
- Add dry ingredients to the wet and mix until well incorporated.
- Pour the batter into a baking sheet lined with parchment paper. (I used 18 x 24 cm baking sheet.)
- Bake the cake at 180 degrees Celsius for 40-50 minutes.
- In a bowl mix the Philadelphia cream cheese with maple syrup.
- Let the cake cool completely before spreading the frosting on top.
- Sprinkle with cinnamon before serving.