Italian Carrot and Hazelnut Cake (yes), without butter, without oil, without gluten but above all basic, soft, rich in taste, like yesterday's cake. Often my birthday cake, the one I proudly brought to school, was lovingly made by my mother. Very simple, sometimes sprinkled with powdered sugar with a sheet of paper (a natural stencil). And all my classmates were having fun...no 3D shape, no frills, delicious homemade cake.
* Ingredients :
° butter for pans
° 2 cups all-purpose flour, plus more for pans
° 2 cups of sugar
° 2 teaspoons of baking soda
° 2 teaspoons ground cinnamon
° 1 teaspoon salt
° 4 eggs
° 1 1/2 cups vegetable oil
° 3 cups shredded carrots
° 1 1/2 c chop pecans (optional)
° 2 pack (8 ounces) creamcheese, room temperature
° 1 stick salt-butter, room temperature
° 1 package (16 ounces) powdered sugar
° 1 teaspoon vanilla
° 1/2 cup chopped pecans
* Directions :
Heat oven 350 degrees f . Fat & flour 3 (9inch) around trays; Line bottom of tray with butter-paper.
In bowl, blend flour/sugar,/ baking soda/cinnamon/also salt. Adding eggs also oilvegetable. Employing hand mixer, mixing to smooth. Add carrots and walnuts if using.
Pour into pans. Bake for about 40 minutes. Removing to oven also permit to cold about 5 min . Removing from pans, placing on wax paper also allow to cool totally before decorate .
Decorat-cream:
Adding all ingredients, except nuts, to medium bowl also mix to fluffy use hand mixer. Stirring in nuts. Spreading icing on every cake layer. Putting cake on serve plate & serving
Enjoy !
