Los días de lluvia como el de hoy son perfectos para experimentar en la cocina. Por eso, hoy queremos compartir la receta del pastel de zanahoria (Carrot Cake), muy popular Estados Unidos.

Aunque desconocemos los orígenes de este pastel (hay quién incluso dice que ya existía en la Edad Media), sí sabemos que la primera receta apareció en 1827 en un libro de cocina francesa publicado en Inglaterra.

Sea como sea, el resultado es delicioso. Así que, si alguno de nuestros alumnos de l’Ametlla del Vallès o de la de La Garriga se anima a cocinar, que nos haga saber qué le parece (y, si puede ser, que nos traiga una porción…).

Carrot Cake with Cream Cheese Frosting

One 8- or 9-inch (20-23cm) double layer cake

For the cake layers

4 large eggs at room temperature
cup (60ml) 1la vegetable oil

3/4 cup (180ml) melted brown butter or more oil
1 teaspoon vanilla extract

2 cups (280g) all-purpose flour

2 cups (400g) sugar

2 teaspoons baking soda

1 tablespoon cinnamon

pinch generouseach of nutmeg and cloves

1 teaspoon salt

4 cups (13 ounces, 3759) loosely packed grated carrots
1/2 cup (60g) raisins, preferably golden raisins (sultanas)

For the frosting

1 pound (4509) cream cheese at room temperature
4 02 (1109) unsalted butter at room temperature

2-3 cups (240-3609) powdered sugar sifted
a few drops of vanilla extract

Directions

1. Preheat the oven to 350°F (180°C). Butter and flour two 8- or 9-inch (20-23cm) cake pans and line the bottoms with parchment paper.
2. To make the cake layers, sift together the flour, sugar, spices, baking soda, and salt. Set aside. With a handheld mixer or a stand mixer fitted with the paddle, beat the
   eggs until they are pale and frothy (they need not increase dramatically in volume). With the mixer running, drizzle in the oil and melted butter, then the vanilla.
3. Add the dry ingredients to the eggs and mix carefully until just combined. The paddle will accomplish this easily but if you only have a hand held mixer you may want to just do it by hand.
4. Fold in the carrots and raisins, then divide the batter between the two pans. Bake 30-35 minutes, until the surface springs back when gently touched. Cool the cakes completely before frosting. 
5. To make the frosting, beat the cream cheese and butter together until smooth. Slowly add the powdered sugar (do this on low speed to avoid a dust cloud) and mix until light and silky. Add the vanilla.

Serving and Storage

This cake is best served at room temperature but will keep for a few days stored in the refrigerator.