Mrs. Yvonne aka Yvestown has a new book out: Yvestown kookt (Yvestown cooks). CuliNessa and I went to the book presentation in her lovely home. I could dote over the house and garden for ages, it’s all so pretty and cute. And so so big!
But back to the book. It’s a cookbook full of easy, accessible recipes to match the season. Because Yvonne made us a bunch of yummy food, I got to taste different recipes from the book and can I just say YUM! You must try the savory pumpkin and feta quiche and the bulgur salad. I promise you won’t be disappointed.
So today I’m sharing Yvestown’s carrot cake recipe with a hint of Fake Asian. The cake is all her but the icing is all me. It’s a really moist cake and Yvonne serves it with some chopped pistachio’s which gives it a nice bite. I choose to give it an extra citrus punch by adding some orange zest on top, but I can imagine pairing it with pecan nuts would also be lovely. Curious about her other recipes? Well then you must of course buy her book ;)
Ingredients Carrot Cake ala Yvestown
450 gr carrots, grated
260 gr raisins
4 large eggs
260 gr golden caster sugar
240 ml corn oil
1 teaspoon vanilla extract
240 gr plain flour
2 teaspoons bicarbonate
2 teaspoons cinnamon
Directions Carrot Cake ala Yvestown
Preheat the oven to 180 C.
Grease two 20cm cake tins with butter.
Combine the grated carrots and raisins in a bowl, and put aside.
In a separate bowl sift together flour, bicarbonate, salt, cinnamon and ginger, set aside.
In a mixing bowl beat the eggs and sugar together until smooth.
Add the oil and vanilla extract, beat well until incorporated.
Spoon in the flour mixture to the batter, and mix until well blended.
Add the carrots into the mixture and stir using a wooden spoon.
Fill each cake tin to about two-thirds full and give it a tap on your kitchen counter to even out the mixture.
Bake for about 30 minutes. Then allow the cakes to cool completely on a wire-rack.
Ingredients Cream Cheese Icing
250 gr unsalted butter
150 gr cream cheese
100 gr icing sugar
1 tsp vanilla
zest of 1 orange, finely grated
Directions Cream Cheese Icing
Beat the butter with an electric mixer until fluffy and creamy.
Add in the vanilla and lemon zest, then spoon in the icing sugar, continue mixing until fully incorporated.
Next add in the cream cheese in three batches, mix until you have a smooth blend.
You can simply spread out the frosting with a spoon or spatula or pipe some pretty patterns on top and in between the cakes. But no matter what you do, it will be delicious!
If you liked this recipe, be sure to check out my other recipes here.