Carrot Mole Cake Recipe
Cinnamon and carrot are two flavors that complement each other perfectly. Carrot adds natural sweetness and moisture to the cake, giving it a soft texture, while cinnamon infuses a distinct aroma and health benefits, known for regulating blood sugar and offering antioxidant properties. Carrots, rich in vitamin A, contribute to eye health. So yes, even though it's a sweet treat, it has its health perks too!
This special recipe of cinnamon carrot cake, combined with velvety smooth custard, will make your tea time and special occasions unforgettable, both in taste and presentation. It’s a sure crowd-pleaser, especially for children, whether at tea parties or birthday celebrations.
This recipe is a combination of the classic carrot cake and a mini "köstebek" (molehill) cake. If you've tried either of these before, you’ll find this recipe easy to follow.
The Perfect Custard Texture
For the carrot-cinnamon molehill cake, the custard needs to have a thick consistency so that it stays firm atop the cake. The amount of flour may seem a bit much, but this ensures that the custard holds its shape. Adding cream softens the custard’s texture, giving it that velvety smoothness. This custard not only elevates the flavor but also enhances the visual appeal of the dessert.
Step-by-Step Guide to Making the Cake
There are a few key tips to keep in mind while preparing the cake. When whisking the eggs and sugar, make sure the mixture becomes fully homogeneous to avoid any eggy odor. After adding the oil and milk, gradually incorporate the flour, adjusting the consistency as needed to avoid a batter that's too runny or too thick. Adding cinnamon and baking powder with the flour ensures even distribution throughout the batter. Finally, the grated carrot and chopped walnuts are added at the end to prevent the carrot from breaking down and the walnuts from interfering with the batter’s consistency.
Baking and Custard Preparation
Taking the cake out of the oven at just the right time ensures the outside isn’t overly crisp while the inside is fully cooked and soft. You can determine when to remove the cake by observing it and performing a toothpick test. Once the top of the cake turns golden brown, insert a toothpick—if it comes out clean, the cake is done.
While the cake is baking, you can start making the custard. This way, both the cake and custard will be ready around the same time. To prevent lumps in the custard, stir constantly while cooking. After adding the cream, continue stirring until it cools to avoid forming a skin on the surface.
You can store the assembled cake in the fridge for up to 4-5 days.
Carrot Mole Cake Recipe with Video
Ingredients
For the cake:
- 2 eggs,
- 3/4 cup sugar,
- 1/2 cup vegetable oil,
- 1 cup milk,
- 2.5 cups flour,
- 1 packet baking powder,
- 1 heaping teaspoon cinnamon,
- 2 small or 1 large carrot, grated,
- 1 cup finely chopped walnuts.
For the custard:
- 2 cups milk,
- 1 cup flour,
- 1/2 cup sugar,
- 100 ml cream,
- A pinch of ground vanilla.
Preparation
- Whisk the eggs and sugar together until creamy,
- Add the oil and milk, and continue whisking,
- Gradually add the flour while whisking. Once half the flour is added, mix the baking powder and cinnamon with the remaining flour, then incorporate it into the batter,
- Continue adding flour as needed until the batter reaches a smooth consistency. Taste to check the sweetness, and add more sugar if necessary,
- Gently fold in the grated carrot and walnuts,
- Spread the batter evenly into a baking tray lined with parchment paper,
- Bake at 180°C (350°F) in a preheated oven until a toothpick inserted into the center comes out clean,
- In a saucepan, whisk together the milk, flour, and sugar until smooth,
- Place the saucepan over medium heat, stirring constantly until the custard thickens and the raw flour smell disappears,
- Remove from heat, stir in the cream and vanilla, and continue whisking to prevent a skin from forming on the surface,
- Allow the custard to cool, stirring occasionally,
- Once the cake has cooled, use a round cookie cutter or a glass to cut circles out of the cake,
- Crumble the remaining cake pieces in a food processor to make fine crumbs,
- Spoon a dollop of custard on each cake circle, creating a dome shape
- Roll the custard-topped cakes in the cake crumbs until fully coated.
Enjoy your delicious cinnamon carrot cake with velvety custard!