I had my 21st birthday (a girl can dream, right?) last month and decided to gift myself with my favorite cake – carrot cake with yoghurt icing. I wanted to come as close as possible to the one they sell in Starbucks here in Germany (it is to DIE for!!!) and I think I kind of did (next time I just need to add walnuts).
I found this amazing recipe, made a few of my own adjustments and the outcome is one easy-to-make, super delicious and one of the moistest cakes I ever had! Plus it’s much much healthier than the one from Starbucks. It goes something like this:
2 cups (300 g) whole spelt flour
2 tsp. baking soda
1?2 tsp. salt
2 tsp. cinnamon (or even more if you love it as much as I do)
1 tsp. ginger
1 cup sugar
3?4 cup applesauce
1?2 cup olive oil (or any other kind)
400 g finely grated carrots
600 g cream cheese
400 g Greek yoghurt
100 white chocolate
Powdered sugar to taste (I used about 3 spoons)
Preheat the oven to 175°C. In one bowl mix all the dry ingredients minus sugar (flour, soda, salt, cinnamon, nutmeg and ginger). Now in a large bowl combine the rest of the ingredients except for the carrots (eggs, sugar, apple sauce and oil). Add the dry ingredients to the wet and stir just until combined. Add the grated carrots.
Bake twice – so use only half of the batter first and bake for about 13 – 15 minutes or until a skewer inserted comes out clean. Let cool for a minute or two and turn onto a wire rack to cool completely. Repeat with the rest of the batter.
For the frosting first melt the white chocolate and set aside. Then beat together cream cheese, yoghurt and powdered sugar. Make sure the chocolate is lukewarm and slowly mix it in. Put the frosting into a refrigerator for about 2 hours.
Layer the bottom and the side of the cake pan with parchment paper like this. Cut one cake on half horizontally and put one half into the pan, spread about 1?4 of the icing, put the other half on, spread another quarter of icing and repeat the same with the other cake. Leave in a refrigerator over night then put the cake on a cake tray and spread the rest of the icing over the top of the cake.