New Baby Carrot Cake

The downsides of living in another country are that we can't share the important moments in our friends' lives and be with them in their happy or sad moments. Or vice versa. And this is kind of sad.

If we were back home today we were going to celebrate the birth of a long-time close friend's baby girl.

Congratulations dear friends! You now begin a unique and exciting journey that will make you discover new dimensions of life :)
May the baby named after the Morning star be a happy child and a source of joy and wisdom to her two newborn parents!

Hey, and don't panic! Just have your towel handy.

Now, if we celebrate, we need to have a cake. And why not try that carrots rolled cake I've had in mind for a while?

Welcome to this world, beautiful baby Morning star, this is for you :)

Products:

makes one 15 cm cake

for the sponge:

3 medium sized eggs
3/4 cup sugar
2/3 cup selfraising flour
2 Chantenay carrots - grated
a pinch of cinnamon

1 tsp Steenberg' fairtrade organic vanilla extract

for the cream:

150 ml whipping cream

100 ml cream cheese (I used Philadelphia)

100 ml mascarpone cream

4 tbsp icing sugar

the zest and juice of 1/2 organic unwaxed lemon

2 Chantenay carrots - finely grated

butter cream to cover the cake:

100 gr butter

1 tbsp milk

2oo gr icing sugar

finish:

chocolate sugarpaste - 250 gr

Method:

To prepare the sponge:

In two bowls separate the yolks and eggwhites. Beat the eggwhites with a pinch of salt until firm. Beat the yolks with the sugar until white and fluffy. Start folding in the eggwhites very delicately so the air does not come out. Add gradually one tablespoon of eggwhites with one tablespoon of flour. Grate the carrots and add carefully with the cinnamon and vanilla.

Line a rectangular tin measuring 22x32 cm on the inside with baking paper and bake at previously heated oven at 180 C for 8 minutes.

Then remove, place the baking sheet on a tea towel, place another sheet of baking paper over the baked sponge and roll. Leave for 10-15 minutes to cool. Unroll and cut into four equal strips.

To prepare the cream:

Beat the whipping cream with the icing sugar. In another bowl beat the cream cheese, mascarpone, lemon juice and lemon zest. Combine the two creams. Finally grate the carrots and combine. Leave in the fridge for 15 minutes.

Further instructions on how to combine the cake here.

(Funny thing, when I think of cakes for friends' kids, I always think of carrots... Not sure what the reason.)