This recipe is a culinary masterpiece, combining the natural sweetness of honey with the earthy richness of carrots and the nutty crunch of hazelnuts. It’s a delicate balance of flavors and textures, enhanced by aromatic spices like cinnamon and cardamom. The cake is made by simmering honey and sugars to a perfect amber hue, then mixing it with butter, eggs, and vanilla to create a smooth and flavorful batter. The dry ingredients are folded in gently, ensuring a light and fluffy texture.
Ingredients:
- Wet Mixture: 3 eggs, 250 ml honey, 50 g brown sugar, 80 g white sugar, 125 g butter, vanilla pod paste, 250 g shredded carrots, 100 g shredded hazelnuts.
- Dry Mixture: 330 g flour, 1.5 tsp baking powder, 3 tsp cinnamon, 1 tsp cardamom.
Instructions:
- Simmer honey and sugars until amber brown; add butter.
- Whisk eggs with salt; blend in vanilla.
- Gradually add the honey-butter mix, continuing to whisk.
- Fold in dry ingredients, carrots, and hazelnuts.
- Preheat oven to 180 °C (fan setting).
- Prepare batter in round layers on parchment paper, baking each for 7-8 minutes.
Cream Cheese Frosting:
- Mix 600 g cream cheese, 400 ml whipped cream, 80 g icing sugar until thickened.
Assembly:
- Layer cake with cream cheese frosting and your choice of marmalade (apricot recommended).
- Refrigerate for 3 hours or overnight.
- Indulge in the luxurious taste of this Honey Carrot Layer Cake, a perfect blend of sweetness, spice, and everything nice. Share the joy of baking with friends and family, and don’t forget to spread the word about this delightful recipe. Your feedback and shared experiences are what make baking a journey worth cherishing!
