cakes and desserts, comfort food, Food, inspirational women over 40
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Food: Carrot Cake And A Princess One Too

I had a slice of carrot cake at a restaurant, I swear was made with almond flour instead of the usual. I could taste it, and at first I had my reservations, but after bite three, I was hooked. It was a cross between Princess Cake and a whole lot of wonderful. But I must say, I still prefer my carrot cake and a princess one with their own traditional recipes:

Carrot Cake Recipe 

  • 2/3 cups (319 grams) all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 3/4 cup (160 grams) extra-virgin olive oil, plus more for greasing
  • 1/2 cups (300 grams) lightly packed light brown sugar
  • 1/2 cup (100 grams) sugar
  • 2 teaspoons pure vanilla extract
  • large eggs, at room temperature
  • medium carrots, unpeeled and finely shredded (about 211 grams shredded)
  • 1/2 cup toasted pecans or walnuts, finely chopped (optional)
  • 1/2 cup golden raisins (optional)
  • Cream cheese frosting:
  • 1 cup (4 ounces/113 grams) full-fat cream cheese, at room temperature
  • sticks (8 ounces/226 grams) unsalted butter, at room temperature
  • 4 cups (1 pound/454 grams) confectioners’ sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon white vinegar
  • 1/2 tablespoons heavy cream  {more}
Recipe and featured image full credit

For The Swedish  Princess Cake recipe  – my second favorite cake 


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