Carrot Cake Recipe
As I had mentioned in my earlier post, I am trying my hand at baking. The more videos I see of beautiful desserts being created out of simple ingredients, the more I feel like baking. Now I did mention earlier that you don't need fancy blenders, but as I saw more videos, I figured that it does make your life easier as compared to using a whisk. So I went ahead and bought myself one. Turns out they are not that expensive if you don't mind buying a local brand - I bought Orpat hand blender from Amazon that costed me about Rs. 850/-. It comes with a year's warranty and the users have given it a good review. Not being to hold my excitement, I had search for a recipe so as to try using my hand blender. Now I absolutely love any kind of cake and what could be a better way to inaugurate my hand blender. If given a choice, I would choose a cake over any other dessert hands down.
My all-time favorite is a good moist chocolate cake and carrot cake. If both of them are available at the pastry shop window, I am always torn on what should I eat. Gluttonously I end up buying both and eating one of the two next day. Therefore, my first cake recipe had to be either one of the two. During my research, I found an amazing recipe for Carrot Cake, which can be made eggless or with egg.
Here is the recipe for carrot cake:
For The Cake-
- 2 Cups(400g/14oz) caster sugar
- 2 eggs
- For eggless cake – Flaxseed Powder – 2 Tbsp mixed with 6 Tbsp warm water (allow it to sit for 10 mins)
- 2 Cups (400ml/14oz) vegetable oil
- 1 tsp vanilla essence
- 2 ¾ Cups (400g/14oz) flour
- 3 tsp baking powder
- 1 tsp cinnamon
- (400g/14oz) carrots (finely grated)
- raisins/walnuts (or both)
For The Cream Cheese Frosting-
- 2½ cups (1 lb 4 oz/574g) powdered sugar, sifted lightly to remove any lumps
- 1 lb (16oz/454g) packages cream cheese, at room temperature
- ½ cup (4oz/120g) unsalted butter, at room temperature
- 1 tablespoon vanilla extract
To prepare the Cake:
- Whisk together sugar, eggs, and oil until thick. Then add in flour and cinnamon and mix gently.
- Lastly, add in the grated carrots and raisins/walnuts (or both) and mix in until well combined. Grease and line a 9” cake tin.
- Pour mixture into tins and place in the oven at 170 degrees C for 70- 80 minutes (or until a skewer comes out clean).
- Leave to cool in tins for 10 mins then turn onto a cooling rack.
To prepare the frosting:
- In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth.
- Now you can also use a whisk but it takes way longer and it might not turn out to be as creamy and fluffy.
- Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
- Cut the cake into layers and spread each layer generously with cream cheese frosting. Top the layers on each other and serve.
This recipe is dairy-free so go ahead and try it for your loved ones who are lactose intolerant.
Let us know your experience in the comments sections below. Image & Recipe: http://www.biggerbolderbaking.com/