Prajitura cu morcovi (Carrot cake)

Desi am vazut retete de prajitura cu morcovi peste tot, mi-a trebuit foarte multa vreme sa gust una. Ideea de a baga morcovi intr-o prajitura nu m-a prea incantat si probabil nici nu as fi gustat-o daca nu aducea un coleg la lucru de ziua lui. Si dupa ce am gustat-o am realizat doua lucruri: 1. nu are gust de morcovi si 2. e destul de buna.

Cel mai bun carrot cake care l-am mancat pana acum a fost la seneville in Timisoara(va recomand sa mergeti sa-l gustati!) si de atunci incerc si eu sa fac unul la fel de bun.

Desi o sa mai incerc si alte retete, reteta asta din cartea Unitated States of Cake de Roy Fares mi-a placut mult si are marele avantaj ca e foarte usoara si rapida de facut(daca se ofera cineva voluntar sa rada niste morcovi).
Daca nu stiti ce prajitura sa faceti de Pasti, va recomand reteta asta, a fost aprobata inclusiv de bunica mea care tot timpul zice "e buna dar ..." si de data asta n-a mai zis dar.

Ustensile: 3 boluri, spatula, mixer, tava dreptunghiulara de 24x32 cm
Nivel de dificultate: incepatori
Timp de preparare: vreo ora
Portii: multe (18-20, e buna de dus la lucru de zile de nastere)

Ingrediente:
Aluat

• 35 g nuca de cocos
• 270 g faina
• 1 lingurita bicarbonat
• 1 1/2 lingurita praf de copt
• 1/2 lingurita sare
• 2 lingurite scortisoara
• 4 oua
• 250 g zahar (reteta originala e cu 300 g de zahar, dar mie mi s-a parut prea dulce, vezi fun fact la sfarsit)
• 300 ml ulei vegetal
• 340 g morocovi rasi

Glazura

• 50 g unt
• 300 g crema branza
• intre 250 - 300 g zahar pudra
• coaja de la o portocala bio

Mod de preparare:

• Se incalzeste cuptorul la 180 de grade si se pune hartie de copt intr-o tava de 24x32
• Intr-un bol se amesteca bine nuca de cocs, faina, bicarbonatul, praful de copt, sarea si scortisoara
• In alt bol se bat ouale cu zaharul pana se obtine o spuma deschisa la culoare.
• Se adauga alternativ din ulei si amestecul de faina peste ouale batute, amestecand bine de fiecare data.
• La sfarsit se adauga morcovii si se amesteca bine.
• Se pune amestecul in tava si tava in cuptor pentru 25 de minute.
• Pentru crema se pune untul, coaja de portocala si crema de branza intr-un bol si se amesteca bine cu mixerul.
• Se adauga zaharul pudra treptat deasupra si se amesteca bine. Atentie, eu de obicei adaug mai putin zahar si gust si daca mi se pare destul de dulce ma opresc.
• Cand e gata prajitura se scoate din cuptor si se lasa sa se raceasca
• Dupa ce s-a racit se intinde crema deasupra.

Fun fact: o data asteptam invitati la masa si ca pregatire am facut prajitura asta si inca vreo 3 alte chestii de mancat. Facand prea multe in paralel, am pus tot zaharul care-l mai aveam intr-un bol pe cantar si am vazut ca sunt 209 g. In reteta scria ca am nevoie de 300 g zahar pentru blat asa ca m-am oprit si am plecat sa caut zahar, doar ca m-am oprit si din cautat ca sa fac altceva si am uitat complet de zahar. Cand m-am intors in bucatarie, am bagat restul de ingrediente in bol si am facut blatul fara 100 g de zahar. Cand a fost gata mi-am dat seama ca am uitat sa pun restul de zahar si totusi, surpriza mare, a iesit prajitura mai buna ca niciodata.


------------------ English translation ----------------------

I always thought carrot cake would taste healthy, that's why I never was interested in trying it. Luckily for me a work colleague brought carrot cake to work for his birthday and I was "forced" to try it. This was an important lesson in life about prejudices, namely: you should try something before deciding it's not good.

As usual, there are 2 things to remember when making this cake:

1. my cake recipes always use the conventional heating setting of the oven: 
   
2. be careful when you are working with cream cheese, don't over-mix or it will get liquid. When in doubt don't use a mixer, mix by hand.

Ingredients:

Cake

• 35 g (½ cup) shredded coconut
• 270 g (2 cups) all-purpose flour
• 1 tsp (5 g) baking soda
• 1½ tsp (7 g) baking powder
• ½ tsp (3 g) salt
• 2 tsp (4 g) ground cinnamon
• 4 eggs
• 1 tsp vanilla extract (optional)
• 250 g sugar
• 300 mL (1⅓ (cups) vegetable oil
• 340 g finely shredded carrots

Frosting

• 50 g (¼ cup)room temperature unsalted butter
• 300 g (1⅓ cups) cream cheese
• 250 g powdered-sugar
• grated peel of 1 bio orange

Method:

• Preheat the oven to 180 degrees Celsius. 
• Grease a 33 cm x 23 cm pan. Lightly flour the pan’s edges and line the base with baking paper.
• Sift the flour, baking soda, baking powder, salt, and cinnamon in a bowl and add the coconut.
• Whisk eggs and sugar with an electric mixer until white and fluffy in another bowl. 
• Mix the oil and dry ingredients in batches into the egg mixture. 
• Finally, stir in the carrots.
• Spread the batter evenly in the pan and bake in the middle of the oven for about 25 minutes.
• Use a toothpick to be sure the cake is baked through. Allow to cool completely.
• With an electric mixer, beat the butter, orange peel and cream cheese until fluffy in a bowl. 
• Add the powdered sugar  and whisk into a nice and firm frosting(I usually add 200, 220 g sugar and then taste and decide afterwards if I put more sugar or stop). 
• Spread the frosting over the cake.