How could I not share this recipe? It looks delicious and is definitely on my to-make list.
This recipe is from the blog “Eat, Love and be Happy”, check it out. Photos courtesy of the blog.
14 Oz, carrots, finely grated
3 eggs, room temperature
2 cups brown sugar
1 cup softened butter
1/3 cup buttermilk
1 1/2 tsp. vanilla extract
2 cups whole wheat flour
1 cup ground walnuts
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
Preheat oven to 176°C. “Line a 7 inch springform pan with parchment paper or grease it with butter (I greased it). Whisk together eggs, sugar, butter, buttermilk, and vanilla extract then add the grated carrots”.
“In another bowl, whisk together flour, grounded walnuts, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined. Pour half of this mixture in the pan and bake it 25-30 minutes” at 176°C “or until a toothpick comes out clean. Bake the same way the other half of batter. Let it cool then cut it into layers”.
Swiss Meringue Buttercream
4 egg whites at room temperature
1 cup butter at room temperature
1/2 cup sugar
pinch of salt
1 Tbs. vanilla extract
“Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and feels completely smooth when rubbed between your fingertips”
“Whisk until stiff peaks form. Continue mixing until the mixture is completely cool, about 10 minutes”.
“With mixer on medium-low speed, add the butter 1 tablespoon at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes”.
“Add the buttercream filling between the layers and enjoy an easy to make but rich and delicious autumn cake!”