Carrot cake with cream cheese sauce
Carrot cake with cream cheese sauce
Maggy Elva Solberg - friluftsmat.no
The only cake I bake for life's occasions is carrot cake. The blend of spicy, moist cake and the sweet-tangy cream cheese frosting is simply magical. I felt like testing it in the Hajka oven.
The original recipe was adjusted to suit outdoor cooking. The batter was made in a simplified way. And because it is far too hard to wait for the cake to cool completely before the icing can go on, I tested a little twist - namely, a cream cheese sauce. It worked brilliantly!
TipsPut the sauce in a tight plastic bottle with a lid and keep it in your jacket pocket. Your body heat keeps it soft and runny, so you don't have to heat it up.
I added about 50 ml of milk, but the sauce could have been a little runnier.
Add salt if you like; I left it out and didn't miss it.
The original recipe was adjusted to suit outdoor cooking. The batter was made in a simplified way. And because it is far too hard to wait for the cake to cool completely before the icing can go on, I tested a little twist - namely, a cream cheese sauce. It worked brilliantly!
TipsPut the sauce in a tight plastic bottle with a lid and keep it in your jacket pocket. Your body heat keeps it soft and runny, so you don't have to heat it up.
I added about 50 ml of milk, but the sauce could have been a little runnier.
Add salt if you like; I left it out and didn't miss it.
Ingredients
Cake
- 1 large egg, or 1.5 small
- 100 ml neutral oil
- 100 g sugar - approx. 120 ml
- ¾ tsp vanilla sugar
- scant ½ tsp cinnamon
- 1 pinch nutmeg
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 120 g plain flour - approx. 200 ml
- 150 g carrot, grated
- 0.5 apple, grated
Sauce
- 150 g plain cream cheese, at room temperature
- 60 g icing sugar - approx. 100 ml
- 30–40 g butter, melted
- 1 tsp vanilla sugar
- approx. 50–75 ml milk or cream (I used semi-skimmed milk this time)
- A little lemon juice - to taste
- salt to taste (optional, I skipped the salt)
Directions
The cake
- Grate the apple and carrot.
- Mix all the dry ingredients in a bowl: flour, sugar, vanilla sugar, spices, baking soda and baking powder.
- Mix the egg and oil with a fork in another bowl or cup and pour it over the dry ingredients. Stir until evenly combined.
- Fold in the grated carrot and apple.
- Pour the batter into a Hajka tin lined with baking paper.
- Heat the Hajka oven on medium heat for about 5 minutes, put in the tin, turn down to low heat, put on the lid and bake for about 35 minutes. Turn the tin about 90 degrees every 10 minutes so the cake bakes evenly.
- Test the cake in the middle with a knife or similar to check whether it is done.
The sauce
- Whisk the cream cheese and icing sugar until smooth, stir in the melted butter and vanilla sugar, and add milk little by little until it flows slowly off a spoon.
- Serve the cake with the sauce poured over, and garnish with a little freshly grated carrot if you like.
