Now I've never made a cake like that before so I was happy he had work that day, so I had hours to make mistakes. Luckily that didn't happen.
As I mentioned in another post, in Denmark we don't use the same measurement as America, so here comes a bit of conversion, also the reason why I say that, is because I know British cups are different from American cups.
Carrot cake recipe:
300g brown sugar = 1.5 cup
2dl corn oil (dl means deciliter and 1dl is the same as 100ml) = 1/2 cup +1/3 cup - Here you can substitute the oil with applesauce.
4 Eggs
1 tsp vanilla
2 tsp baking powder
½ tsp salt
1 tsp baking soda
2 tsp cinnamon
1dl raisins
390g shredded carrots = 2.5 cups
Preheat the oven to 365 F (185 C)
Mix the brown sugar and oil/applesauce, then add the eggs one at the time. Beat this until it's smooth.
Add the rest of the ingredients.
When it comes to the raisins, I would suggest you wait until the batter is in the baking pan. Spread the raisins on the batter then gently stuff them into the batter with a knife or end of a fork. Reason why I suggest this, is because I noticed that the raisins would sink to the bottom and get a burnt taste, something I find to ruin a perfectly well tasting cake.
Bake it for 1 hour and 15 minutes, but check after an hour as the time doesn't always fit.
Cream cheese frosting:
1 stick of butter, has to be room temperature
8 oz of cream cheese, 1 package, also room temperature
2-3 powdered sugar
1 tsp vanilla
Mix butter and cream cheese until it's smooth, then you add the vanilla extract and lastly you add the powdered sugar. The amount of sugar mostly depends on how sweet you want it.
Then you can start to add the fruit colors.
I will advice to only use fruit coloring, as that is much healthier for you, than all the artificial stuff.
For this decoration I had to triple the recipe as I used a lot of frosting.
This was how it looked when it came out of the oven, all perfect. And this is where I decided not to make
another cake. I had my doubts if one portion would be enough for the guitar, but it was perfect.
After it cooled down, I cut it out. And it's important that the cake is cold, else it will fall apart. At least that is my experience. That is also why I use baking sheaths, or in this case tin foil. I could lift the cake out if the pan and let it cool faster.
All cut out. I did not cut the shape in free hand. I found a picture on the internet, printed it out, and use it to cut from.
So you don't have to be good with "free hand" cutting, use the internet, or even magazines or what you have at hand. Just consider the fact that it has to have contact with the cake, so I would not recommend using news papers for example.
The end result... Not 100% perfect, but for a first time, I was happy about the result.
It turned out a bit shaky, didn't have enough table space so had to put the cake on a stool. That did not do wonders for my back however, but it was what I had at the moment.
I will advice to only use fruit coloring, as that is much healthier for you, than all the artificial stuff.
Preheat the oven to 365 F (185 C)
Mix the brown sugar and oil/applesauce, then add the eggs one at the time. Beat this until it's smooth.
Add the rest of the ingredients.
When it comes to the raisins, I would suggest you wait until the batter is in the baking pan. Spread the raisins on the batter then gently stuff them into the batter with a knife or end of a fork. Reason why I suggest this, is because I noticed that the raisins would sink to the bottom and get a burnt taste, something I find to ruin a perfectly well tasting cake.
Bake it for 1 hour and 15 minutes, but check after an hour as the time doesn't always fit.
Cream cheese frosting:
1 stick of butter, has to be room temperature
8 oz of cream cheese, 1 package, also room temperature
2-3 powdered sugar
1 tsp vanilla
Mix butter and cream cheese until it's smooth, then you add the vanilla extract and lastly you add the powdered sugar. The amount of sugar mostly depends on how sweet you want it.
Then you can start to add the fruit colors.
I will advice to only use fruit coloring, as that is much healthier for you, than all the artificial stuff.
For this decoration I had to triple the recipe as I used a lot of frosting.
This was how it looked when it came out of the oven, all perfect. And this is where I decided not to makeanother cake. I had my doubts if one portion would be enough for the guitar, but it was perfect.
After it cooled down, I cut it out. And it's important that the cake is cold, else it will fall apart. At least that is my experience. That is also why I use baking sheaths, or in this case tin foil. I could lift the cake out if the pan and let it cool faster.
All cut out. I did not cut the shape in free hand. I found a picture on the internet, printed it out, and use it to cut from.So you don't have to be good with "free hand" cutting, use the internet, or even magazines or what you have at hand. Just consider the fact that it has to have contact with the cake, so I would not recommend using news papers for example.
The end result... Not 100% perfect, but for a first time, I was happy about the result.
It turned out a bit shaky, didn't have enough table space so had to put the cake on a stool. That did not do wonders for my back however, but it was what I had at the moment.
I will advice to only use fruit coloring, as that is much healthier for you, than all the artificial stuff.
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