Eva’s Carrot Cake

This afternoon Eva (or rather baby in the making #3) demanded that we make carrot cake for absolutely no reason. And let me tell you this was, by far, the best carrot cake I have ever tasted.

Granted, it wasn’t coated in dreamy creme cheese icing and covered in nuts, BUT this cake was so good it didn’t need an inch thick of delicious fat covering it. We simply paired it with fresh whipped cream and it complimented the cake perfectly.

This was so good, I decided to convert this for everyone back at home as well. (this took me an hour to do and confirm, so you really should go make this everyone back in small town USA)

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So, for everyone here in Europe:

Eva’s Karottenkuchen

3 Eggs
200 mL Oil
230 g brown sugar
185 g flour (whole wheat)
1 1/2 tsp baking powder
1 tsp baking soda
Pinch of salt
2 tsp cinnamon
90 g walnuts/pecans (we used walnuts)
250 g grated fresh carrots

Beat eggs, oil and brown sugar until smooth.
In separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
Beat into egg mixture. Fold in carrots and walnuts.
Put baking paper in the bottom of a spring form pan, put mixture into pan.
Bake at 180 degrees C for 20 minutes and 150 for the remaining 25.
Let cool and top with sprinkled powered sugar.

Fresh cream:
Open a container of fresh cream and beat it. That’s it.
Don’t beat it to much, or it’ll turn to butter!

Eat cake with cream on the side and indulge in heaven.

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And, for everyone back at home using cups and not all these crazy mL and g.. here it is for you.

Eva’s Carrot Cake

3 eggs
3/4 cup of oil, plus a little splash
1 1/4 cups brown sugar
1 1/3 c flour (whole wheat is what we used)
1 1/2 tsp baking powder
1 tsp baking soda
pinch of salt
2 tsp cinnamon
2/3 c walnuts/pecans (we used walnuts)
1 3/4 cups grated fresh carrots

Beat eggs, oil and brown sugar until smooth.
In seperate bowl combine flour, baking powder, baking soda, salt and cinnamon.
Beat into egg mixture. Fold in carrots and walnuts.
Put baking paper (wax paper) in the bottom of a springform pan, put mixture into pan.
Bake at 350 degrees F for 20 minutes and 300 degrees F for the remaining 25.

Fresh cream:
Open a container of fresh cream and beat it. That’s it!
Don’t beat it to much, or it’ll turn to butter!

Eat cake with cream on the side and indulge in heaven. You’re welcome US of A!

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Chef Klaus Bier Stube

As much of a mess that the trip to the Chriskindlemarket Chicago turned out to be, our reservations at Chef Klaus Bier Stube were the complete opposite. My family made these reservations as a goodbye since I was leaving for Germany in 5 days. Naturally, I had to check them out on Facebook and online before arriving and I found nothing but good reviews, managing 4.4 out of 5 starts so I had high expectations. Ranking as the best German restaurants to eat at near Chicago, IL we couldn’t wait to arrive.

Chef Klaus Bier Stube is located in Frankfurt, IL and is open year round for business. We had never been here before, but it was everything we had hoped for and more. It was the most welcoming, charming, festive and just perfectly accurate German restaurant.. and the food was incredible! We enjoyed Oysters Rockafellar for an appetizer, served on the half shell topped with a Bavarian creamed spinach and Bacon and they were AMAZING. For our meal we split several entrees. The Weisswurst was smooth and subtle just as it should be, all we were missing was eating it at 6am with a warm Weissbier. We also tried the Rouladen, which is a sliced beef sirloin, rubbed in mustard and wrapped around a dill pickle. I originally heard of this dish on Food Network, so naturally I had to try it as it was the most unique item I could find. Surprisingly, the taste of the dill pickle gets almost completely cooked out through cooking, so it wasn’t at all what I expected. It was perfectly spiced and super juicy though, so you bet I ate every bit of it. I managed to try the Leberkndelsuppe or, liver dumpling soup which I would recommend for anyone looking for something different, authentic and light. We finished off with a few Augstiner beers, Radlers and Apple Pie shots right after we devoured the entire Apfelstrudel. Although a little pricey upon first viewing the menu, it was worth every dime once the food arrived. This is the most authentic German cuisine I have found and the owner is so interactive and amazing with every guest who enters. Enjoy the true Germany environment with loud music, plenty of Augstiner Beer and a warm, inviting family welcome when you walk in the door.