Thank YOU. Wherever you are, Greece, United States, Cyprus, Australia, Canada, England, Italy, Sweden. To everyone of you reading is, I say a big thank-you. It’s only been about a month since Afrodite’s Kitchen launched, and we have passed 1000 likes on facebook. Which is pretty neat. So to celebrate I thought I’d make a little double tiered 5 inch carrot cake with cream cheese frosting. I added a little “Cyprus” to it, by adding a touch of masticha to the frosting. But you can easily make this carrot cake without the masticha. I actually came across this recipe by chance. It was called “The Best Carrot Cake Ever” recipe by Caroline Stoll and the title made me laugh.
So I tried it. And I – and a party of 8 – were very, very happy with the results. The cake is moist and full of flavour. It rose well in the oven. You can find Caroline’s recipe here. The cake I made was half the size of the recipe on the website and I added walnuts in the cake, and masticha in the frosting. It produced a cake 5 inches wide and about 4 inches tall (minus the frosting). I was able to cut about 1o good slices out of it. Frosting the cake is pretty easy: you make need to buy a frosting spatula but you can do without.
It is also a good idea to “crumb coat” a cake – this means spreading a layer of cream cheese frosting roughly around the cake, letting it chill in the fridge for 30 minutes, and then frosting the cake again. This ensures the frosting won’t have little “crumbs” of cake in the frosting. That’s all you really need to know, as this cake was pretty easy to make and pretty tasty too. Maybe even “the best carrot cake ever”! Enjoy and I look forward to sharing many more recipes with you – happy Cyprus Cooking.
for the cake:
1 1/4 cups flour (“00” or all purpose)
3 medium carrots, grated (produces almost 3 cups of grated carrot)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground all spice
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup white sugar
1/8 cup brown sugar
2 large eggs
170 grams plain Greek yogurt
170 grams vegetable oil
1 cup chopped, roasted walnuts
for the frosting:
225 grams cream cheese
1/2 cup butter
1 tsp vanilla extract
1/2 tsp ground masticha powder (optional)
2 cups powdered sugar, sifted
1. Preheat the oven to 175C.
2. Butter and flour two 5-inch round cake pans. Line the bottom with parchment paper and set aside.
3. Grate the carrots on a medium grate, and set aside.
4. Sift the flour, baking powder, baking soda, spices and salt and mix with the carrots to coat.
5. Mix together sugar, brown sugar, eggs, yogurt, and oil. Pour this mixture into the carrot mixture and stir until just combined. Add chopped roasted walnuts and stir until just combined.
6. Pour batter evenly into 2 prepared cake pans and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 160C and bake for another 20 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
7. Allow to cool for 15 minutes in the pans, then remove and cool completely before frosting. Slice the top off of one cake with a knife so it is flat, so the other cake can rest on top of it.
8. Prepare the frosting: allow cream cheese and butter to come to room temperature. In a stand mixer with paddle attachment, combine the cream cheese and butter until just mixed. Add vanilla and mix until combined. Add the sifted powdered sugar in four batches and beat until smooth, being careful not to whip the frosting.
9. Place one cake on top of the flat surface of the sliced flat cake. With a spatula, spread frosting on top of the cake and in between any cracks so it is lightly covered. (This is the “crumb” coat). Place the cake in the fridge for 30 minutes. Remove and continue to frost the cake until fully covered.