Wednesday, August 24, 2011

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 :)

new baby cake

carrot cake


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


chocolate sugarpaste - 250 gr

baby carrot cake


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.

carrot cake

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


karin@yumandmore said...

how sweet both the cake and the story!! love the blue elephant. one of my best girlfriends is overdue 3 days now with her baby girl!! so excited! thank you for the tip i will definitely make her a cake when she arrives.

Sneige said...

Hey Karin, nice to see you and thank you! I was thinking to comment on your post about FBC but I think forgot to do it at the end. I didn't know restaurant in English can actually sound like in French (I suppose it's in HRM's English only though)! :)

Anonymous said...

Whata fantatsic cake.Full of joy and love for the ocasion ,but think the taste must be amazing too;)

The Procrastobaker said...

So so stunning! More than anything I bet this tastes gorrgeeouuusss :)

Tamara said...

fantastic cake, love the idea of carrots in the cream

myfudo said...

Wonderfully presented and I love the way it looks. So dark and I can scent the aromatic flavor.

Sneige said...

Thank you guys! I usually prefer cakes with less sponge and more cream but with the vwetical cakes it's difficult to achieve.

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