Ingredients
The batter
carrots
350g
12.25oz
1.40cup
23.45tbsp
flour
240g
8.40oz
1cup
16tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
vegetable oil
100g
3.38fl oz
egg
3pc
baking powder
1tsp
baking soda
1tsp
orange zest
1pc
spices (cinnamon, cloves, ginger, nutmeg)
1tsp
salt
pinch
The cream
cream cheese
350g
12.25oz
1.40cup
23.45tbsp
whipping cream
200ml
6.60fl oz
0.80cup
13.40tbsp
powdered sugar
80g
2.80oz
0.32cup
5.36tbsp
persimmon (large)
1pc
Method
- Grate carrots, and mix it with orange zest.
- Sift flour, combine with baking powder, baking soda, salt and spices.
- Separately, beat eggs with sugar, pour in vegetable oil, and beat until smooth.
- Add the flour mixture in two or three steps, kneading well with a spatula each time.
- Add carrots, and mix.
- Pour the batter into a 20x20cm (or round) baking tin, greased with butter or lined with baking paper.
- Bake at 356F (180C) for 55-60 minutes. Check with a skewer, it should come out dry. Cool the cake.
- To make the cream, put all the cold ingredients into a mixer bowl, and beat until fluffy.
- Cut off the top from the carrot cake, and chop it . Cut the cake itself into two parts, layer with the cream, and add pieces of persimmon. Top with cream and sprinkle with crumbs.
