Carrot Cake (Ottolenghi Recipe)

How to prepare carrot cake (ottolenghi recipe)

1. In a bowl, grate the carrots, add the chopped walnuts and coconut flakes on top, and mix.
2. In another bowl, sift together the flour with the cinnamon, cloves, baking powder, and baking soda.
3. In another bowl, beat one whole egg with one egg yolk (save the egg white for later).
4. In a large bowl, combine the oil and sugar and beat with an electric whisk (or mixer) for 2 minutes at medium speed.
5. Gradually add the beaten eggs while continuing to mix, but at low speed.
6. Add the carrot mixture and fold in with a wide spatula using folding motions.
8. Add the flour mixture and fold in with the spatula just until no traces of flour are visible.
9. In a grease-free bowl, beat 2 egg whites (the one saved from above and one more) with a little salt just until they form a foam that holds on the whisk but has a soft peak.
10. Fold the foam into the cake batter, also with the spatula, in 3-4 additions, using folding motions.
11. Pour the batter into a loaf pan lined with baking paper.
12. Bake the cake at 170°C (fan) or 190°C (conventional) for 1 hour. Check with a toothpick to make sure it's done in the center.
14. Remove from the oven and let it cool completely.
15. Prepare the frosting as follows: beat the softened butter with a mixer or by hand until creamy. Separately, beat the cream cheese well with the powdered sugar and honey until you have a fluffy cream. Then mix the butter with the cream cheese mixture. Frost the cooled cake with the cream, including the sides if desired. Sprinkle with ground walnuts.
16. I kept it in the refrigerator to let the frosting set, it's better that way. It keeps in the refrigerator for several days without any problems.

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