Cakelicious!

Last year I entered a sweepstake on Culy.nl and won a cookbook “Het Snelle Taart(en)boek”, freely translated as the quick cake/tart book. Subtitle: American Style! No mixer, dishes or fuzz. As our house is stacked with cookbooks, I hadn’t yet come around to baking from this one, but last Saturday we got some last-minute friends visiting and I was looking for something quick & delicious to serve them. A good moment to test if the cookbook really has fast cakes & tarts!.

I opted for the carrot cake. One of my favorite cakes, but have never made one myself. 1,5 hour later the cake was cooling of from the oven. While it was cooling, I followed their icing suggestion: a white chocolate cream cheese icing. Yum! The next day the icing was even better, as it had had time to stiffen in the refridgerator. Cakelicious – so let’s share!

From the cookbook Het Snelle Taart(en)boek by Elsbeth Louis – who again was inspired by Andrew Schloss & Ken Bookman. Cooking time 45 minuten at 180 degrees Celcius.

Ingredients:

  • 2 eggs
  • 150 gr sugar
  • 150 ml sunflower oil
  • 1 teaspoon vanilla-extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 150 gr flower
  • 4 carrots, rasped (I used +/- 300 gr)
  • 150 gr chopped walnuts

How to:

  • Mix eggs
  • Add sugar
  • Add oil (until thick & smooth)
  • Add vanilla, cinnamon, salt
  • Add baking soda
  • add flower, carrots & walnuts
  • Ready! Now bake!

For a delicious icing…

Ingredients:

  • 4 tablespoons butter
  • 100 gr white chocolate chopped
  • 225 gr cream cheese
  • 1 teaspoon of lemon juice

How to:

  • Melt butter
  • Take of heat
  • Add chocolate, stir until all melted
  • Add cream cheese
  • Add lemon
  • Tip: let the cake cool before adding the icing, for thicker icing let cool in refrigerator.

Sorry no pictures available, all eaten!

Image

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