Name: Carrot Chamomile Cake with Swiss Meringue Buttercream Frosting
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 3/4 cup vegetable oil; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 2 cups grated carrots (about 4 medium carrots); 4 large egg whites; 1 cup granulated sugar; 1 1/2 cups unsalted butter, at room temperature, cut into small cubes; 1 teaspoon vanilla extract; Fresh or dried chamomile flowers

Ingredients

Scale

Ingredients for the cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots (about 4 medium carrots)

Ingredients for the frosting:

4 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter, at room temperature, cut into small cubes
1 teaspoon vanilla extract

Ingredients for decoration:

Fresh or dried chamomile flowers

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C) and grease two 9-inch cake pans with butter or cooking spray and/or line with wax paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt.
In a large bowl, whisk together the oil and sugar until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet mixture, stirring until just combined.
Fold in the grated carrots until evenly distributed.
Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely in the pans before removing them.
For the frosting, in a heatproof bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk the egg whites and sugar constantly until the mixture reaches 160°F (70°C) and the sugar has completely dissolved.
Remove the bowl from the heat and beat the egg white mixture with an electric mixer on high speed until stiff peaks form and the mixture has cooled to room temperature, about 5-7 minutes.
Reduce the mixer speed to medium and add the butter, one cube at a time, until it’s all incorporated.
Increase the mixer speed to high and beat until the frosting is light and fluffy, about 5-7 minutes.
Add the vanilla extract and beat for an additional minute.
Once the cakes are cooled, assemble the two-layer cake with frosting in between the layers and on top.
Decorate the cake with fresh or dried chamomile flowers on top.