Carrot cake does best with a lot of spices I think. Cinnamon, cardamom and ginger are the ones I usually run on but this time I also had the saffron! Oh, how good it was. The approach is a little different than when you usually make carrot cake to really get all the delicious saffron flavor but otherwise it is no wonder.
The recipe is baked in a rectangular shape measuring 20 × 30 cm and gives 8 generous pieces.
Ingredients (carrot cake with saffron):
3 medium carrots
1.5 dl of brown sugar
juice from 1/2 lemon
1 g of saffron
3 dl powdered sugar
4.5 dl wheat flour
2 tsp baking powder
1 tbsp vanilla sugar
1.5 tsp ground cinnamon
0.5 tsp ground cardamom
0.5 tsp ground ginger
2.5 dl of neutral oil
150 g of room-temperature butter
300 cream cheese
1.5 dl icing sugar
2 teaspoons vanilla sugar
Decorate with lime zest.
Set the oven to 175 degrees (upper and lower heat).
Peel and grate the carrots finely. Mix with brown sugar in a bowl.
In a smaller bowl, mix together lemon juice and saffron.
Whisk eggs and sugar for a very long time until it becomes white and puffy with electric whisk in another bowl.
Add grated carrots and saffron batter to egg and powdered sugar batter. Stir gently with a licking pot to a smooth batter.
In another bowl, mix wheat flour, baking powder, cinnamon, cardamom, ginger salt and vanilla powder. Aim it in the egg mixture and mix gently to an even batter.
Finally add in the oil and gently stir to a smooth batter.
Cover your shape with baking sheet paper.
Pour in the batter and bake in the bottom of the oven for about 40 minutes.
Allow the cake to cool completely before frosting.
Whisk together butter and cream cheese with electric whisk in a bowl. Aim down icing sugar and vanilla sugar. Turn to a smooth frosting with licking pot.
Spread out the frosting on the cake. Decorate with lime zest.
Make the carrot cake gluten-free by replacing the wheat flour with 2 teaspoons fiber husk and 5 dl gluten-free flour mix.