Carrot Cake

May 24, 2020Niketa
carrot cake_recipe-by-Keencuisinier

I absolutely love baking but don’t get enough opportunity to bake. When I do, I just grab the chance and bake my heart away. My friend Priya, who is also the source of all the South Indian recipes I know, is relocating to India. It’s so hard to bid adieu to a dear friend😒. Priya and I attend a sewing club once every week and have made some amazing friends. 

We all decided to throw Priya a small farewell party at the sewing club and hence I baked this carrot cake. Carrot cake because Easter is just round the corner and we had pre-Easter celebrations as well. I came across this recipe in a vintage cook book I borrowed from the library, it’s known as Farm Journal’s Country’s cookbook. This book has some amazing recipes, this being one of them. 

This recipe makes a great Easter dessert and is so simple to bake. That dash of freshly pounded cinnamon and creamy frosting brings out amazing flavours. 

Since I am on a diet and off refined sugar and flour, I didn’t get to taste the cake but I was so glad all my friends relished it and even took and extra piece to have at home !!😀

Print Recipe

Carrot Cake

      Ingredients

      For the cake

      • 2 cups All purpose flour
      • 2 1/2 cups Grated carrots
      • 1 1/2 cups Sugar
      • 4 Eggs
      • 1 cup Vegetable oil
      • 1 tsp Salt
      • 1 tsp Vanilla extract
      • 2 tsp Baking soda
      • 2 1/2 tsp Freshly pounded cinnamon powder

      For the cream cheese frosting

      • 200 gm Cream cheese
      • 1 cup Sugar, You can add a cup extra to adjust the desired sweetness level
      • 1/4 cup Heavy whipping cream
      • 1/4 cup Butter
      • 1 tsp Vanilla extract
      • 1/2 tsp Cinnamon powder
      • Pecans, to garnish

      Directions:

      Baking the cake:

      • 1)

        Start by sieving all purpose flour, salt, cinnamon powder, baking soda and keep it aside.

      • 2)

        Now crack 4 eggs in a vessel, add vegetable oil and sugar, beat it to until it turns fluffy and light.

      • 3)

        Add the vanilla extract and further beat it for a minute. 

      • 4)

        Next add the carrots and fold them with a spatula.

      • 5)

        Once that’s done, add half the quantity of sieved ingredients to the egg mixture and fold it.

      • 6)

        Add and fold the remaining flour in and beat it for a minute.

      • 7)

        Pour the batter to the baking tray lined with a baking sheet.

      • 8)

        Bake for 25-35 minutes until the tooth pick inserted at the centre of the cake comes out clean.

      • 9)

        Let the cake cool completely. 

      • 10)

        Frost the cake with cream cheese frosting.

      For cream cheese frosting

      • 1)

        Beat the cream cheese, butter, heavy cream together until smooth.

      • 2)

        Now add vanilla extract and beat for another minute. 

      • 3)

        Now add powdered sugar 1/2 cup at a time, beat until smooth and creamy 

      • 4)

        Frost the cake with this frosting, garnish with toasted pecans and grated carrots.

      Notes

      • You can add 1/2 a cup more sugar to the cake and 1 cup more to the frosting, if you like. 
      • You can store this cake in an air tight container in the refrigerator up to a week. 
      • Since the quantity of batter is large, I baked the cake in two different baking trays. 

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