August 27, 2018

Carrot Cake, for Two Special Celebrations

Natacha Sanz Caballero Desserts and Sweets birthday, carrot cake, celebration, cream cheese frosting, tarta, tarta de zanahoria

It has been a while. I purposely intended to take a little break, enjoy the events that were happening in my life at a leisurely pace, then come back with new recipes. But the break kept getting longer, and longer, and even though I kept up with Instagram posts, the blog, and the recipes, were set aside. I hope this carrot cake puts a smile on your face, as the first recipe of the “back-to-school” Mama Ía blog.

The month of May was busy, as life happens, and sometimes blogging and posting new recipes don’t align with other duties and obligations, and celebrations that, why not, you want to experience through your own eyes and not through your camera lens. I still took many photos (as my family will attest), just not the kind you put on a blog, but in a photo album. There was Ethan‘s graduation, and Matthew’s return from Switzerland and move to Chicago. We had a big birthday (21 is a big one here in the US!), and preparations for a trip and weeks-long stay in Spain. And also, preparations for our second one’s move to Florida for college.

Throughout all that whirlwind, I figured that, once I were in Spain, posting new recipes would come very easily. Family gatherings, restaurant outings, casual dinners at the myriad tapas bars, a weeklong stay at the beach in Alcocebre or a trip to Andalucía (wedding included) would all be great sources of inspiration, and of recipes. And they were, only I didn’t follow up at the kitchen. Sometimes you just need to slow down, enjoy the flavors and the sights, the friends and family, without another thought in mind. I let time go by, traveled, ate, reacquainted with friends I hadn’t seen in months and cousins I hadn’t seen in years, and let life happen.

I am back now. School is starting, college is starting, and a new “season” of Mama Ía blog is starting too. I hope you’re still here, stay, and enjoy the new recipes like you enjoyed them before my hiatus. I now realize this could be a yearly occurrence (maybe not, but I won’t make plans otherwise, because, who knows?). It’s possible that summer will be a downtime, when I post about life and travels on Instagram, and recharge my batteries while planning for the “new season” of Mama Ía blog starting each fall.

The recipe I’m bringing today is not even a Spanish one. No matter! It’s one I make on occasion, and such a favorite at home that it was requested both by Matthew for his 21st birthday and by Dave for Father’s Day. And in case you’re wondering, you don’t need to worry about this sidetracking. Mama Ía keeps its sub-title, “Cooking Spanish in America”, as I come with a notebook full of new Spanish recipes I’ll be sharing with you.

This carrot cake was hard to pass, though. It’s moist, and rich, and flavorful. But I have to warn you, it’s a bit involved, but the result is well worth it. Make it for a special occasion, and it will be the star of the menu. Just a note about the utensils I used: to grate the carrots I used my favorite mandoline, a manual, very affordable, Benriner, and I haven’t found any other mandoline better than this one, no matter how much the other ones cost. You can find it on Amazon (click here) and I guarantee it will be the only mandoline you’ll ever need in your kitchen.

Welcome to the new season of Mama Ía blog.

CARROT CAKE

Tarta de Zanahoria

Ingredients:

                For the Cake:

1 pound carrots

1 cup pecans

2 cups flour

2 cups granulated sugar

4 eggs

2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 cup olive oil

1/2 cup milk

1 1/2 tsp vanilla extract

 

                   For the frosting:

1 cup butter, softened

2 8-oz packages cream cheese, softened

2 cups icing sugar

1 Tbs pure vanilla extract

 

Make the cake:

Preheat oven to 325ºF.

Butter two 9-inch cake pans, line the bottoms with parchment paper and then butter the paper and flour the pans. Shake off the excess flour.

Peel and great the carrots (I used this mandoline)

Spread the pecans on a baking sheet and roast for about five minutes. Let cool and chop them finely.

Sift the flour, baking powder, baking soda, cinnamon and salt over a bowl. In a smaller bowl, whisk together the oil, milk and vanilla extract.

Using a standup mixer (or an electric mixer and a large bowl), beat the eggs and sugar at high speed for about five minutes. Add in the oil and milk mixture. In batches, add and beat in the dry ingredients, until moistened. Add the carrots and mix. Add the chopped pecans, reserving 2 tablespoons for decorating.

Divide the batter evenly between the two pans and bake for about 45 minutes, or until golden (check at the 40 minute mark so you don’t over bake them).

Let the cakes cool down on a rack for about 30 minutes before unmolding. Then let the cakes cool completely, for a couple of hours or until the next day (in this case, remove the parchment paper and wrap the cakes in plastic wrap).

Make the frosting:

Using a standup mixer, or a large bowl and an electric mixer, beat the butter and the cream cheese at high speed for about five minutes. Add the vanilla extract. Working in batches, add the icing sugar and beat, first at low speed, then increase the speed to high and beat for about three more minutes, until light and fluffy.

Build the cake:

With a bread knife, carefully cut off the top round section of each cake. Place one of the cakes on a plate, cut side up. Spread about 1 cup of the cream cheese frosting with an offset spatula. Place the second cake on top, cut side down. Spread one more cup of cream cheese frosting on top, working down on the sides. Keep spreading the cream cheese frosting on the sides of the cake, spreading with the offset spatula. It doesn’t have to be perfect.

Refrigerate the cake for at least one hour. Decorate with the remainder 2 tablespoons of chopped pecans and a few half pecans.