Dessert: Carrot cake

I am 6 months pregnant, and I am really craving for something sweet. So today i am making a carrot cake. I can hardly wait!!

Everyone has tasted carrot cake, and many have made ​​carrot cake. All eager carrot cake bakers have their favourite recipe.

Most recipes for carrot cake seem to contain carrots (surprise!), eggs and flour. Everything else, we seem to disagree about.

 Should there not be sugar in the carrot cake?

 Not necessarily. Some do in fact use syrup. Those who agree that one should use sugar in the carrot cake still do not agree whether to use brown or white sugar.

And the disagreements do not stop there.

 What to use to raise the carrot cake?

Some carrot cake bakers claim that baking soda is the best. Mainstream carrot cake bakers cling to the baking powder.

If you come across a recipe for carrot cake with baking soda you can replace it with baking powder. BUT: According to wikipedia, you can not use baking soda instead of baking powder as baking soda does not provide enough raising effect on carrot cake.

 As if that was not enough carrot cake-disagreement, we have not even begun to talk about spices.

 Most bakers of carrot cake believe that cinnamon should be mandatory (although here too there are some carrot cake bake circuits that diverge in this issue.)

 Then there are many who would argue that carrot cake is not carrot cake if you do not use a little cardamom.

Ginger and nutmeg are the most common spices (except cinnamon and cardamom).

 Personally, I find that orange (orange peel, perhaps) are quite good. Especially in combination with carrots.

 With this initiative I hope that the pursuit of new varieties of carrot cake is started. Please feel free to share your ideas in the comments below.

Here is my recipe for carrot cake!

INGREDIENTS

 4 eggs

 3 cups sugar

 3 cups sifted flour

 peel from half an orange (only the yellow! not the white)

 2 teaspoons baking powder

 1 tablespoon cinnamon

 1 teaspoon salt

 1 teaspoon vanilla extract (or seeds from a vanilla bean)

 5 tablespoons oil or melted butter

 5 cups grated carrots

 Glaze

250 g cream cheese (such as philadelphia)

 1 teaspoon vanilla sugar/extract

 3 tablespoons melted butter

 300 g powdered sugar

Preheat oven to 180 degrees.

Whip eggs and sugar fluffy, almost until it becomes white. Add the flour, cinnamon and baking powder. Stir it well (please use the food processor).

Add the butter or oil, grated carrots and grated orange peel. Stir it in well.

Grease a round cake tin. Pour in the batter. Bake in oven for 45-55 minutes. Check along the way if it gets too brown (add baking paper over if you are afraid it is too burned). Take it out of the oven and loosen it from the tin. Cool on rack and put a towel over. Let cake cool completely before you start with the glaze.

Glaze

Stir together all ingredients. Cake must be completely cooled. Cut the cake in half (lengthwise!). Apply a layer of glaze on the bottom. Put on the lid and apply a new layer on top. Garnish with some grated carrot.

Enjoy J