Monday, December 7, 2009

Keik me Karota: Carrot Cake

In Greek: κεϊκ με καρότα, say: cake meh kah-ROH-tah

Western style cakes have been popular in Greece since the mid-20th century, but in Cyprus for ever due to the British that live there and this version of carrot cake with walnuts is delicious ... but different than most carrot cakes that have become popular in the US. It's a Canadian Version of it! The frosting is optional. But it's delicious!

The key to fabulous texture is in beating the sugar and eggs to a mousse-like consistency.

Cook Time: 35 minutes


* 1 1/2 cups of sunflower oil
* 2 cups of sugar
* 3 teaspoons of BP (baking powder)
* 2 teaspoons of Baking Soda
* 2 tablespoons of grated cinnamon
* 4 eggs, at room temperature
* 1 1/2 teaspoons of Vanilla Extract
* 2 3/4 cups of all-purpose flour
* 2 1/2 cups grated carrots
* 1 cup of ground walnuts

* a little olive oil
* a little flour

* 50gr unsalted butter (at room temperature)
* 100gr philadelphia cheese (at room temperature)
* 300gr icing sugar
* 1 teaspoon Vanilla Extract

You can also first put a layer of ready made marzipan and then the icing.


In a mixing bowl, beat together the sugar and eggs until they reach a mousse-like consistency, about 10 minutes.

Beating continuously, add in oil slowly, then baking powder, flour, baking soda, cinnamon, vanilla extract, walnuts, and finally the carrots. Continue beating for 2-3 minutes longer.

Preheat oven to 350°F (175°C).

Transfer cake batter to a greased, lightly floured bundt pan, cake pan, or loaf pan.

Cover the pan loosely with foil and bake in a preheated 350°F (175°C) oven for 20 minutes. Remove the foil and bake for 15 minutes longer, or until nicely golden and a toothpick inserted into the middle of the cake comes out dry.

Serve at room temperature.

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