Carrot Cake 🍰

I’ve made for my sister’s birthday a carrot cake, but with a particular twist. I always make the traditional carrot cake with cheese frosting, and it’s delicious πŸ˜‹. But i want to change and try something IMG-20160306-WA0002_enew. While i was doing the shopping at the supermarket i saw a yogurt cream for confectionery, and it occur to me that it will be a yummy idea for the cake.

For decorating i want something to pair with the flavors, and something natural, not a fondant figure. So i came up with the idea of hazelnuts, because i love them, more than any other type of nuts.

The result, let me tell you, was amazing! πŸŽ†πŸ™ˆ So i am sharing it with you πŸ˜‰

Time: 80 minutesΒ Β Β Β  Portions: 12


For the sponge cake
  • 400 gr – 2 cups sugar
  • 350 ml – 1 1/2 cup vegetable oil
  • 4 eggs
  • 450 gr – 6 shredded carrots (you don’t need to cook them previously)
  • 240 gr – 2 cups plain flour
  • 10 gr – 2 tsp Baking Powder
  • 10 gr – 2 tsp Sodium Powder
  • 15 gr – 1tbsp Cinnamon
  • 5 gr – 1 tsp salt.

For the frosting:

  • I bought the powder yogurt frosting at aldi
  • 1l – 4cups water


  • 100 gr – 1 cup crushed hazelnuts.


  1. Preheat the oven at 180 C (356 F)
  2. Mix the dry ingredients (except sugar).
  3. Shred the carrots.
  4. In another bowl mix the sugar and the oil, and then add the eggs already beaten.
  5. Pour the second one into the first one. Now add the carrots and mix gently until it’s even.
  6. Bake it for an hour (trick)
  7. Do the frosting and let it rest in the fridge.
  8. Let the cake cool down.
  9. Cover with the frosting and decorate with the hazelnuts.
  10. Enjoy it πŸ˜‰

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