I’ve been thinking. The blogs i like out of the ones i follow have a certain something  i can identify them by. They have a pleasant personal touch. i’ve been going through a bit of a crisis lately and can’t seem to identify that something that makes this blog mine, at least to myself. Even though i’ve been cooking and wanted to post stuff, i couldn’t find the words to express myself.

I shall skip to the recipe though. This cake is definitely something everyone needs to try at some point. I’m acting like this is some kind of discovery, but i’ve been really ignorant when it comes to carrots and their multiple uses. Recipe adapted from David Lebovitz’ blog, i only changed the frosting a bit.


For the cake 

– 2 large eggs, at room temperature

– 30 ml oil

– 90 ml melted butter (i didn’t have the time to brown mine)

– 1 teaspoon vanilla extract

– 140 g flour

– 200 g sugar

1 teaspoon baking soda

half a teaspoon cinnamon and nutmeg, salt

185 g grated carrots

30 g raisins

For the frosting

– 200 g mascarpone cheese (i got this because it’s cheaper than philadelphia cream cheese)

– 55 g butter

– 110 g powdered sugar  (i used vanilla sugar home made, grounded sugar+vanilla pod)


Preheat the oven to 180°C

– sift together in a bowl the flour, sugar, cinnamon, salt, nutmeg and baking powder

– beat the eggs until light and frothy

– add oil+melted butter (i melted the butter in the microwave and added the oil after) mixing on low speed to avoid spilling

– fold in the dry ingredients just until combined

-add carrots and raisins

-pour into a loaf pan and bake for 30-35 minutes till  the surface springs back when gently touched.  let cool completely before adding the frosting


Beat the mascarpone cheese and butter till light and fluffy, add sugar and mix till well combined, let cool in the fridge till ready to use

To assemble the cake, i sliced mine in two, added half the frosting on the first layer, topped it and smeared the rest all over the top. that’s why it looks so … i can’t even find teh prope word for it.


Pentru prajitura

– 2 oua mari, la temperatura camerei

– 30 ml de ulei

– 90 ml de unt topit

– 1 lingurita de extract de vanilie

– 140 g făină

– 200 g de zahăr

– 1 lingurita bicarbonat de sodiu

– o lingurita de scortisoara si nucsoara si sare

– 185 g morcovi rasi

– 30 g stafide

Pentru crema

– 200 g branza mascarpone (ii mai ieftina decat crema de branza Philadelphia, reteta orginala cere cream de branza)

– 55 g unt

– 110 g de zahăr pudră (am folosit zahăr vanilat facut in casa, am rasnit zahar cu pastaie de vanilie)

Se incalzeste cuptorul la 180 ° C.

– se cern împreună într-un castron faina, zaharul, scortisoara, sarea, nucșoara și praful de copt

– Se bat ouăle până se deschid la culoare si devin usor aerate

– se adauga uleiul + untul topit (am topit untul în cuptorul cu microunde și a adăugat uleiului după)

– se incorporeaza ingredientele uscate apoi morcovii rasi si stafidele amestecand doar pana cand sunt incorporate

-Se toarnă într-o tava și se coace pentru 30-35 de minute pana cand daca este apasata revine la forma initiala sau trece testul scobitorii, atentie sa nu se arda pe fund, eventual puneti doua tavi. Se lasa la racorit complet inainte de a se pune crema.

Pentru crema

brânză mascarpone și untul se bat pana se inmoaie putin apoi se adauga zaharul pudra si se amesteca bine, se lasa la racit pana trebuie folosita.