OMG, Easter is already here next week! Do you also have the impression that the older you get the quicker time flies! As a child, summer vacation seemed to last an eternity, at least long enough that I forgot my math equations and English vocabulary lessons. How about the present? Time flies right by. Best to stop whining, however, because the faster time passes, the faster my birthday also comes back around as well :-). Yeah, yeah, yeah (although that really takes an investment in time!). Normally, there are never meals suitable for Easter, Christmas, or other holidays on this blog. Usually this is because they always sneak up on me before I can actually prepare something. And besides, who really cares in May about what you can cook and bake that is suitable for Christmas?
The fact that the Easter theme got lost here, is a direct result of Clara’s #ichbacksmir challenge. If you’re thinking, “Hey, I’ve already heard this before“ - You’d be correct, I’ve decided to participate once again this month. Double Yeah :-) Theme: Easter cakes. And what could be more appropriate than a carrot cake? Carrot cake with cream cheese filling and crunchy oatmeal (or even fancier: granola - I would imagine).
For this cake I had decided to try out my newly acquired Teff flour. I’d heard so much about it and wanted to try it out as well. I tasted no difference. However, the cake was very crumbly; whether this is due to the Teff flour, I have no idea. I’m going to continue to bake more cakes with Teff flour, until the package is empty; let’s see if they are a little more solid.
- 200 g cane sugar
- 2 eggs
- 200 ml oil
- 140 g spelled flour
- 60 g teff flour
- 1 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp vanillabean extract
- 200 g grated carrots
- 60 g oatmeal
- 250 g soft, unsalted butter
- 250 g icing sugar
- 200 g cream cheese
- 1 tbs brown butter
- 50 g oatmeal
- 4 tbs maple syrup
- Preheat oven to 180°C. Grease three 20 cm baking pans and if needed use baking paper (if you don’t have three forms, you can bake the cakes one after one - therefore weigh the dough and divide it into three equal portions).
- Beat cane sugar, eggs and canola oil until light and fluffy. Mix spelt flour, teff flour, baking powder and cinnamon, sift and give with ginger, salt and vanilla extract to the sugar mixture and stir thoroughly. Fold shredded carrots and oatmeal into the batter. Divide among the three baking molds and bake for 20 - 25 minutes.
- Cool the cakes on a wire rack completly. Once the cake is cold, the cream cheese filling can be prepared.
- Beat butter until fluffy (5 - 10 minutes). Sift powdered sugar and give it to the butter and stir for another 5 - 10 minutes. The mass should now be fluffy and light. Ad cream cheese and mix thoroughly.
- Spread 1/3 of the cream cheese on the bottom cake layer. Ad next layer and spread with 1/3 of the buttercream. Place the third cake layer on top and spread with the remaining cream. With a spatula spread the cream on the edge of the cake and refrigerate.
- Melt some brown butter in a pan, add oatmeal and maple syrup and stir until the oats are nice and crispy.
- Cool them on baking paper and sprinkle on the cake.