Carrot Cake with Candied Carrots

1 PIECE

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INGREDIENTS FOR THE CAKE

240 g all-purpose flour
100 g ground nuts (or walnuts)
8 g salt
7 g baking powder
8 g baking soda
2 teaspoons ground cinnamon
A pinch of ground ginger
A pinch of cardamom
A pinch of ground nutmeg
A pinch of ground cloves
160 g brown cane sugar
160 g granulated sugar
320 g sunflower oil
400 g grated carrot (you can use a mix of purple, orange, and yellow – grate the purple separately to preserve the other colors)
4 eggs
Juice and zest from ½ lemon

INGREDIENTS FOR THE CREAM

1 full-fat curd cheese in a tub (250 g)
150 g 40% whipping cream
1 vanilla sugar
40 g powdered sugar
50 g room temperature butter

INGREDIENTS FOR CANDIED CARROTS (YELLOW AND ORANGE)

230 g water
210 g granulated sugar
2 carrots
2 yellow carrots

INGREDIENTS FOR CANDIED CARROTS (PURPLE)

115 g water
105 g granulated sugar
2 purple carrots

INSTRUCTIONS FOR THE CAKE

1
Mix the dry ingredients separately, then stir in the eggs, oil, and finally gradually fold in the orange, yellow, and lastly the purple carrot (it colors the batter gray).
2
Grease a loaf pan well with butter and dust with all-purpose flour or ground nuts. Preheat the oven to 160°C fan.
3
Pour the batter into the pan and bake for about 50 minutes (test with a skewer, it should not come out with sticky batter).

INSTRUCTIONS FOR THE CREAM

1
Whip the butter with the sugars. Beat in the curd cheese and fold in the stiffly whipped cream with a spatula.

INSTRUCTIONS FOR CANDIED CARROTS

1
Peel all the carrots and use a peeler to slice them into even strips. I recommend halving the carrot lengthwise, placing it on the table, and pressing the peeler towards the table while slicing. Gloves are recommended for the purple carrot.
2
Place the orange and yellow carrots in a pot with sugar and water and simmer for 15 minutes. Carefully remove the slices onto a sieve and let the syrup drain.
3
Do the same in another pot with the purple carrot.
4
Preheat the oven to 110°C top and bottom heat.
5
Arrange the carrot slices so they do not touch on a baking sheet lined with parchment paper and bake each sheet separately for 20 minutes.
6
Then immediately wrap each slice around a prepared wooden spoon or chopstick into a spiral and slide off. Be careful not to burn your hands. Prepare a spray bottle with water and occasionally moisten the slices, making them easier to work with when spiraling (they won't crack).
7
Finally, sprinkle the spirals with granulated or crystal sugar (optional).

INSTRUCTIONS FOR ASSEMBLING THE CAKE

1
Spread the cream on the surface of the cake.
2
Finally, decorate with the candied carrots.

Tip

You can also decorate with cooked caramel or syrup from the candied carrots complemented with lemon juice.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlik, so you can also enjoy their treats!