Cinnamony Carrot Cake

Tadinya gak kebayang, apa rasanya carrot dijadiin cake. Minum jus wortel aja, gue rada-rada males kalo gak dimix sama tomat dan jeruk. Tapi lagi-lagi rasa penasaran menyelimuti pikiran gue. Soalnya mbak Riana bilang rasanya "rruuuaarrr biasa!" apalagi dipasangin sama cream cheese frosting.

Sebener-benernya sih, gue mo nyobain resep ini juga karena punya cream cheese nganggur bakal kadaluarsa. Gue udah mati gaya mo bikin apa yang pake cream cheese. Terus terang bosen banget bikin dan makan cheese cake. Udah niat mo dihibahin ke mbak Yuli Proyekdapurku, tapi beliau baru aja beli cream cheese. Mo dibuang? Ya sayanglah!!

Selain itu, ada niat terselubung...kekekek...mo pemanasan bikin dekor pake fondant ceritanya :). Jadilah wortel-wortel mini itu gue bikin pake fondant. Hey..it was really fun!!! Asik kayak main playdough! Walopun harus juling-juling bikin miniatur wortel. Tapi karena namanya juga warming up, jadinya nyoba dikit-dikit dulu, gak ndekor full fondant. Yaaa istilahnya pengenalan karakter fondant dulu deh *ceile*.



Balik lagi ke carrot cake. Soal rasanya? Bener banget loh...gak nyangka aja rasanya seseduap dan seunik itu (aroma wortel yang berpadu dengan wangi cinnamon dan tekstur cake yang moist and dense)! Dan sepertinya memang no carrot cake is complete without that deliciously tangy cream cheese frosting! Emang bener-bener soulmate kayaknya sama si cream cheese frosting. Hhmmmm YUMMY!! Jodoh dan pas banget!!

Carrot Cake

Bahan Cake : 

250 gr Telur
300 gr gula kastor
2 gr garam
5 gr emulsifier
260 gr tepung Segitiga Biru
1 gr baking soda
1 gr baking powder
1 gr cinnamon bubuk
450 gr wortel (parut halus)
150 gr minyak

Bahan Cream Cheese Frosting (diambil dari resep dalam kemasan Philadelphia Cream Cheese) :
250 gr Philadelphia Cream Cheese
80 gr margarine
1 cup icing sugar
1 sdm perasan air jeruk lemon

Cara membuat cake :
1. Kocok telur, gula, garam hingga kental dengan speed tinggi. Masukkan emulsifier, kocok terus hingga kental dan meninggalkan jejak.
2. Ayak bahan kering, kemudian masukan kedalam adonan dengan speed rendah hingga tercampur rata.
3. Masukkan wortel parut, aduk rata.
4. Masukan minyak perlahan kedalam adonan hingga tercampur rata.
5. Tuangkan kedalam loyang bundar 20-22 m yang telah dialasi kertas.
6. Panggang dengan suhu 180ºC selama 30 - 45 menit (lakukan tes tusuk).

Cara membuat cream cheese frosting :
1. Kocok Philadelphia Cream Cheese dan margarine dengan mikser selama 4-5 menit atau hingga halus dan ringan (fluffy).
2. Tambahkan icing sugar dan air lemon, kemudian kocok lagi selama 30 detik atau sampai tercampur rata.
3. Oleskan pada Carrot Cake.

Sumber: NCC, Bogasari Baking Center Cake Baking Course

* * *

I could not imagine how carrot can be made into a cake. I don't quite like carrot juice, moreover mixing it up with tomato and orange. However, I couldn't resist to be curious. According to Mbak Riana, "it's amazingly delicious', especially when it's frosted with cream cheese."

Actually wanted to try this recipe because I had a left over of cream cheese, which will be expired soon. I don't have anymore ideas on making something with this cream cheese. It's boring to make and eat cheese cake. I planned to give it away to Mbak Yuli Proyekdapurku, but she just bought her own. Throw it into garbage? Aww it's such a waste!

Besides I also had secret passion... It's kind a warm up to create a decor using a fondant :) So I used those mini carrots to create fondant. Hey, it was really fun!! Just like play with the dough. Though my eyes was swirling around in order to create a carrot miniature. Well, it's a warming up, so it's just a little effort, not fully decorating a full fondant. Let's say it's an preliminary introduction to a fondant character *I'm such a dork :)*

Now let's get back to carroct cake. How about the taste? I'd say it's absolutely true. I'd never thought that it tastes so delicious and so unique (carrot aroma mixed with cinnamon aroma, and the cake has a moist and densed texture)! And yes, no carrot cake is complete without that deliciously tangy cream cheese frosting! It is a soulmate with the cream cheese frosting. Hmm. .. YUMMY! It's a perfect match!

Carrot Cake

Ingredients for cake :
250 gr eggs
300 gr caster sugar
2 gr salt
5 gr emulsifier
260 gr all purpose flour
1 gr baking soda
1 gr baking powder
1 gr ground cinnamon
450 gr carrot, finely grated
150 gr cooking oil

Ingredients for cream cheese frosting :
250 gr Philadelphia Cream Cheese
80 gr butter
1 cup icing sugar
1 tbs lemon zest

Direction for cake :
1. In a bowl of electric mixer, beat the eggs, icing sugar and salt on high speed. Add emulsifier, beat until fluffy.
2. Add the flour, baking powder, baking soda and ground cinnamon and beat just until incorporated on low speed.
3. With a large rubber spatula fold in the grated carrots.
4. Add the oil.
5. Bake 30 to 45 minutes in 180 C or until a toothpick inserted in the center comes out clean.

Direction for cream cheese frosting :
1. In a bowl of electric mixer, with the paddle attachment, beat the Philadelphia cream cheese and butter, on low speed, until very smooth with no lumps.
2. Gradually add the icing sugar and beat, on low speed, until fully incorporated and smooth. Beat in the lemon zest for 30 seconds.

Source : NCC, Bogasari Baking Center Cake Baking Course