Tuesday, September 4, 2012

Carrot Cake


For the Cake:
2 cups self raising flour (sifted)
21/2 cups Carrots (Finely shredded)
11/2 cups Brown sugar
1 cup Cooking oil
3 eggs (@ room temp)
1 tsp Bicarbonate Soda
11/2 tsp Cinnamon powder
1/2 tsp Nutmeg powder
1/2 cup Chopped Walnuts
A pinch of salt

For the Frosting:
200 gms Cream Cheese (@ room temp)
50 gms Unsalted butter (@ room temp)
250 gms Icing sugar
A splash of vanilla Essence

  • Preheat oven to 180 degree C.
  • Grease and flour the baking tin.
  • In a large bowl, combine the flour, brown sugar, bicarbonate soda, cinnamon, nutmeg powder and salt. Mix well .
  • Now add eggs one at a time and blend well.
  • Then add the oil and mix well till all is blended.
  • Now stir in the carrots and walnuts. Do not over work the flour.
  • Pour the mixture into the well greased prepared baking tray/tin.
  • Bake it in the preheated oven for 45-50 minutes or until a skewer inserted in the middle of the cake comes out clean.
  • Turn onto a wire rack and allow the cake to cool completely before frosting.
  • Now for the icing, cream the butter and cream cheese together till it turns smooth. Then add in the icing sugar and vanilla essence and beat for few more minutes till all is blended and turns thick.
  • Frost the cake and decorate it with any roasted nuts or carrot strips.

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