EASY EVERY DAY TRIED & TESTED RECIPES FOR EVERYONE AROUND ME

Ingredients:

  • 2 1/2 Cups Flour

  • 1 Cup Caster Sugar

  • 1 Cup Packed Brown Sugar

  • 2 Tsp Cinnamon Powder

  • 1 Tsp Salt

  • 1 Tsp Baking Powder

  • 1 1/2 Tsp Baking Soda

  • 1/2 Cup Melted Butter

  • 1 Cup Vegetable Oil

  • 4 Eggs

  • 1 Tsp Vanilla Essence

  • 3 Cups freshly grated Carrots

  • 1 Cup chopped Walnuts (Optional)

  • 4-6 Walnuts for Decor

Carrot Cake

Method:

Pre-heat oven at 180C.

Line two 8 inches tin with parchment paper.

Mix all dry ingredients together.

Add butter and Oil. Beat to mix.

Add egg one at a time and beat to mix.

Add essence, Carrots and Walnuts. Mix until just combined.

Divide between the pans and bake In about 40 mins cakes will ready. Keep in pans until completely cool. Take out of pan and let it rest till completely cool.

Frost & ENJOY!!!

Cream Cheese Frosting

  • 1/2 cup Butter

  • 1 Cup Cream Cheese

  • 1 Cup Icing Sugar

    Beat butter till light and fluffy.

    Add cream cheese and beat till mixed completely.

    Add sugar and beat on low speed to mix completely.

    Keep in fridge for 30 mins before frosting the cake

Notes

  1. All Ingredients should be at room temperature.

  2. Take Fresh Red Small Carrots for best juicy cake.

  3. Do Not use granulated, icing or powdered sugar as it will effect the structure and texture of cake.

  4. Do Not bake in a single pan as cutting will be difficult due to the presence of carrots & walnuts..

  5. Remove any water present in cream cheese.

  6. Frost the cake once completely at room temperature.

  7. Refrigerate the frosted cake for at least one hour before serving.

  8. The cake without frosting can be kept in freezer for up to 4 weeks, thaw at room temperature and frost for serving.

  9. Frosted cake stays fresh for two days in fridge.

  10. Walnuts can be replaced with pecan or can be completely omitted.   

Baking 101