Carrot Cake With Cream Cheese Frosting

Posted by The Gourmet Box on

Carrot Cake by Gemma Stafford

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- 

Ingredients: 

  • 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:

    1. Whisk together sugar, eggs, and oil until thick. Then add in flour and cinnamon and mix gently. 
    2. Lastly, add in the grated carrots and raisins/walnuts (or both) and mix in until well combined. Grease and line a 9” cake tin. 
    3. Pour mixture into tins and place in the oven at 170 degrees C for 70- 80 minutes (or until a skewer comes out clean). 
    4. Leave to cool in tins for 10 mins then turn onto a cooling rack.

    To prepare the frosting:

    1. In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth.
    2. Now you can also use a whisk but it takes way longer and it might not turn out to be as creamy and fluffy.
    3. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
    4. 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/


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