Tort de morcovi / Carrot cake recipe

Nu, nu am gresit titlul. Chiar voi posta reteta unui tort delicios facut din morcovi. Este tortul traditional de Pasti in bucataria americana si unul din torturile noastre favorite! In acest an am optat pentru varianta briose in loc de blat de tort, pentru ca sunt mai usor de servit si nu ma mai complic cu taiatul portiilor egale... Reteta este extrem de simpla si nu, nu vei simti gustul de morcovi copti. Indrazneste si incearc-o, nu iti va parea rau.

I will post today our favorite carrot cake recipe. It is the traditional American Easter Cake. This year I chose to make carrot cake cupcakes, because they are easy to serve and faster to eat :). The recipe is simple and straightforward and it always turns out perfect.

Iata si varianta tort, facuta acum ceva timp.. / Here's the cake version I made some time back...

INGREDIENTE BLAT:	INGREDIENTS FOR CAKE:
4 oua 1 1/2 ulei vegetal 225 gr. zahar alb 225 gr. zahar brun 3 lingurite esenta de vanilie 220 gr. faina 2 lingurite rase bicarbonat 2 lingurite rase praf de copt 1/2 lingurita sare 3 lingurite rase scortisoara 3 cani morcovi rasi Optional*: 1/4 lingurita nucsoara 1/4 lingurita ienibahar 1/4 lingurita cuisoare pudra 120 gr. nuca pisata	4 eggs 1 1/2 cup vegetable oil 1 cup white sugar 1 cup brown sugar 3 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 3 teaspoons ground cinnamon 3 cups grated carrots Optional*: 1/4 tsp. nutmeg 1/4 tsp. allspice 1/4 tsp. cloves 1 cup chopped pecans

*Aceste condimente confera blatului o aroma mai pronuntata, dar reteta merge facuta si fara ele. Nucile pisate sunt si ele optionale. / These spices give the cake a stronger spice cake aroma, but you can make the cake without them just fine, if you do not have them handy. The walnuts are also optional.

INGREDIENTE CREMA:	INGREDIENTS FOR FROSTING:
110 gr. unt, la temp camerei 450 gr. crema branza 330 gr. zahar pudra (220 daca vrei crema mai putin dulce) 1 lingurita esenta de vanilie	1/2 cup butter, softened 2 - 8 ounce cream cheese, softened  3 cups confectionary sugar (use 2 if you like it less sweet) 1 teaspoons vanilla extract

MOD DE PREPARARE / DIRECTIONS:

1. Se incalzeste cuptorul la 175 grade C. Se unge tava cu ulei si se tapeteaza cu faina. (Daca optezi pentru varianta briose, pregateste hartiutele in tava speciala de briose.) / Preheat oven to 350 degrees F (175 degrees C). Grease and flour your pan or get your muffin pans ready placing the muffin liners in the pans.
2. Se bat ouale, zaharul, uleiul si esenta de vanilie. Se amesteca separat faina cu bicarbonatul, praful de copt si sarea. (Daca optezi pentru condimentele optionale, adauga-le acum la faina). Se incorporeaza usor, fara a mixa prea mult compozitia. Se adauga morcovii dati prin razatoare (si nucile daca este cazul). Se toarna in forma dorita./ In a large bowl, beat together eggs, oil, apple sauce, white and brown sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Se coace in cuptor cca 40-50 minute in cazul tortului sau 15-20 min in cazul brioselor sau pana cand trec de testul scobitorii. Timpul de coacere difera de la un cuptor la altul, asa ca atentie! / Bake in the preheated oven for 40 to 50 minutes if you are making a cake or 15-20 minutes if you are making muffins, or until a toothpick inserted into the center of the cake comes out clean. Every oven is different, so keep an watchful eye on your dessert. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Pentru a face crema: se combina intr-un vas untul si crema branza (ambele la temperatura camerei), zaharul pudra si vanilia. Se mixeaza doar pana cand crema se omogenizeaza. Pentru rezultate bune, foloseste o crema branza de calitate - variantele ieftine tind sa se transforme intr-o crema care curge si nu sta la decorat. Se pune la frigider sa se intareasca putin inainte sa fie folosita la decorat. / To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.