It’s raining Carrot Cake!

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After all those months of scorching heat, summer is finally behind us in Dubai and we enjoyed what looked like the first day of winter yesterday. It was an absolutely beautiful day with plenty of cloud and rain. And not just that, I had luckily baked some goodies a night in advance which meant my day wasn’t spent indoors but on the beach instead. Woohoo! But now that the sun is out again, time for me to get back inside, and share today’s recipe with you … Moist Carrot Cake with Cream Cheese Frosting! This has to be the best Carrot Cake recipe I have tried to date. The best part about it (other than being so moist), is it tastes great on its own too as well as with the frosting. So if are worried about the calories then I’d suggest just skip the frosting and have it plain while reminding yourself it has carrots in it which are great for the health. ;). Or if you happen to be a fan of cream cheese frosting then go for it, and keep telling yourself it’s the weekend and you deserve a break! At least that’s what I told myself 😀 ….

Original recipe belongs to ‘Sally’s Baking Addiction’ website but I have explained it in my own way. 🙂

Ingredients for the Cake:
All Purpose Flour: 2 cups
Light brown sugar (packed): 1 cup
Baking Soda: 1 tsp
Cinnamon powder: 2 tsp
Nutmeg powder: 1/4 tsp
Salt: 1/2 tsp
Vegetable Oil: 3/4 cup
Yogurt: 1/4 cup
Eggs (large): 3
Vanilla Essence: 2 tsp
Carrots (4 medium sized and grated): 2 cups
Walnuts (chopped): 3/4 cups

Ingredients for the Cream Cheese Frosting:
Cream Cheese (room temperature): 224 grams
Unsalted Butter (room temperature): 113 grams
Icing Sugar: 2.5 cups
Heavy Cream: 2 tbsp
Vanilla Essence: 2 tsp
Salt: 1/8 tsp

Method for the cake:
Pre-heat your oven at 180 degrees Celsius. Lightly grease a 9″ cake tin. Set aside.
In a bowl, whisk together the light brown sugar and oil. Add the yogurt and whisk for at least another minute. Add the eggs one at a time followed by vanilla essence. Whisk until combined.
In another bowl, sift and mix all the dry ingredients i.e all purpose flour, baking soda, cinnamon,nutmeg, and salt.
Add the dry ingredients to the wet ingredients along with the grated carrot and chopped walnuts. Fold the mixture with the help of a spatula until all the ingredients are well-combined.
Pour the batter into your greased cake tin and bake for approximately 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
Once the cake has baked, transfer it to a cooling rack and allow to cool completely.

Method for the frosting:
In a bowl, whisk together the cream cheese and unsalted butter for approximately 2-3 minutes.
Add the icing sugar and continue to whisk until thick.
Once the desired consistency has been reached, add the cream, vanilla essence and a pinch of salt (helps reduce the sweetness).
Frost the cooled carrot cake and sprinkle some chopped nuts on top (optional).

Congratulations! Your carrot cake is ready to be enjoyed with a cup of tea!

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