Carrot Cake

Ingredients:

4 large eggs
1 1/2 cup of sugar
1 1/2 cup of oil
1 1/2 teaspoon of vanilla extract
3 cups all purpose flour
1 1/2 teaspoon of baking powder
1 1/2 teaspoon of baking soda
1 cup of coarsely chopped walnuts
2 teaspoons of ground cinnamon
1/2 teaspoon of salt
3 cups of grated carrots 
1 1/2 cup chopped pinapple

Filling:
8 ounces of cream cheese 
10 tablespoons of unsalted butter - slightly melted
1 1/2 cup of sugar
1 - 2 tablesoons od fresh lemon juice 
1 teaspoon of pure vanilla extract
chopped wallnuts ... 

Directions:
Preheat the oven to 338 degrees Fahrenheit and prepare the form for the cake at first.  I like to use coconut oil to grease it and shredded coconut to sprinkle it. 
Beat the sugar, vanilla extract and yolks until it changes tho colour and smooth.  (I always use hand mixer and large bowel) 
Then add walnuts, cinnamon, salt, mix, then add carrots, pineapple and oil - and mix by hand. 
Whisk the flour, baking powder and baking soda and stir with the mixture. Then beat egg whites and gently stir in by hand. 
Bake for cca 60 minutes. (until toothpick inserted into the centre of the cake comes out clean ) Leave it in the oven for about 10 minutes, then, transfer it to cooling racks and cool it. When cool flip it over, carve into two halves and put in the filling. 
Filling /coating : 
Take a large bowl and beat the sugar, vanilla extract  and butter until smooth and creamy. Add cream cheese and beat until velvety smooth. Finally add the lemon juice. 
Finish the top with toasted nuts and Bon appetite !

carrot cake with walnuts

carrot cake recipe

my favorite carrot cake

carrot cake 

Myt Lavender Cake

( gluten free and still the best in the world )

lavender cake 

Corpus:
6 eggs (separate yolks and whites  )
120g of cane sugar - grind it
120 g of walnuts (try to grind it in the way that you get both, smaller and bigger pieces )
1 teaspoon of ground coffee

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Mix yolks and  sugar until it changes colour more to white,  add coffee and walnuts.
Then - very gently mix the beaten whites by parts. 
Spread the form with butter, then add a little bit of spelt flour and pour batter into the cake form.
Bake cca 45 min (and more) on 180°C ( always check with a toothpick - it must be clean when you pull it out . And remember - don't crack the oven door ! the cake is as fragile as you)

Cut it in two halves ( use the knife to cut it around and then use thread to finnish it.)
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Put fresh raspberies (you can tear them)  on the bottom half of the cake and then cover it with filling. 

Filling:

250ml of sour cream
250 - 300 ml of mascarpone 
8g (one pocket) of Bourbon Vanilla sugar or a few drops of vanilla essence 
2 drops !!! (NOT MORE) of bio Lavender essencial oil 
80 - 100g of cane sugar (grind it to powder) 

• mix it properly and spread the cream on raspberries. 
• cover with another half of the cake, put the cake form over it, cover with folie and leave in the fridge for 24 hours (OR at least for two hours, pls. Its minimum, as the cake is best after  12-24 hours)
• after 12 - 24 hours  you can make the last covering
• beat 250ml of whipped cream with 2 drops! (maximum!) of lavender essential oil and 5g of Bourbon Vanilla sugar and with 2 teaspoons of cane sugar (ground in powder)      ( the combination of true vanilla and lavender is the bases, of this cream, it must be) 

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Decoration:

raspberries, lavender flowers, sugar candied flowers  (violet, rose, mint, verbena - crumble them a little -  smaller pieces look better and they are more pleasant to eat. Also decorate also with very tiny fresh top mint leafs. Finito!

lavender cake with candied flowers 

lavender fields

lavender cake 

sugar candied flowers