Recipes

(Recipe) Carrot Cake

21
Feb

A Taste of Spring in the Air 🌿☀️

After weeks of frosty mornings and chilly winds, today’s sudden burst of warmth feels like a gentle reminder that spring is just around the corner. With temperatures soaring to 17°C—an unusually high mark for this time of year in the Netherlands—it’s as if nature is giving us a little preview of the sunny days ahead.

Though the forecast predicts a return to cooler weather soon, we’re already embracing the fresh energy that comes with this early taste of spring. And what better way to celebrate the change of seasons than with a cozy afternoon treat?

This carrot cake recipe is the perfect way to welcome the season’s warmth, blending comforting spices with the light, refreshing flavors of citrus and cream. Whether you enjoy it with a cup of tea or share it with friends, it’s a delightful way to savor the promise of sunnier days to come. 🌸🍰

Let’s celebrate the coming of spring—one delicious bite at a time!

(Recipe) Carrot Cake

Serves 12 slices

Ingredients

250 g unsalted butter (1 block, at room temperature)
200 g raw cane sugar (or substitute with maple syrup)
1 orange (juice and finely grated zest)
150 g walnuts, finely chopped (125 g for the cake, 25 g for topping)
250 g mascarpone cheese
150 g plain cream cheese
2 limes (juice and finely grated zest)
5 eggs, separated
170 g spelt flour (or half spelt flour, half almond flour)
Spices:
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
2 tsp baking powder
Pinch of salt
400 g red carrots (300 g for the cake, 100 g for topping)

Instructions

Preparing the Cake:

Preheat the oven to 180°C (350°F).
Grate 300 g of carrots using a coarse grater. Set aside the remaining 100 g for the topping.
Juice the orange and finely grate the zest (only the orange-colored part of the peel).
Separate the eggs, keeping both the yolks and whites in separate bowls.
In a food processor or using a mixer, beat the butter with the sugar until creamy. Add the egg yolks, orange juice, and orange zest, mixing well.
Sift the flour and baking powder together, then gently mix it into the batter along with the grated carrots, spices, and 125 g of chopped walnuts.
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the batter with a spatula to keep the mixture light and airy.
Pour the batter into a greased baking tin and bake for about 50 minutes, or until the cake is golden brown and risen. Check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready; if it comes out sticky, bake for a little longer.

Preparing the Topping:

Juice the limes and finely grate the green part of the peel using the finest grater.
Mix the lime juice, lime zest, mascarpone, and cream cheese until smooth. Spread the mixture evenly over the cooled cake.
Finely grate the remaining 100 g of carrot and sprinkle it over the frosted cake for a fresh and colorful garnish.
Finish by sprinkling the remaining 25 g of chopped walnuts on top.