Carrot Cake recipe step by step pictures
Carrot Cake recipe step by step pictures
Today I am making a vegetable cake. A Carrot Cake with a luscious Cream Cheese Frosting. This cake recipe is so versatile, you can make it as a loaf, in a round or square baking tin or as a tray bake.
The cake is really moist and the not-so-sweet frosting complements it very well.
View recipe by Sreekala A. Nair
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Recipe Ingredients and Instructions :
Carrot Cake recipe step by step pictures
I am making a vegetable cake. A Carrot Cake with a luscious Cream Cheese Frosting. This cake recipe is so versatile, you can make it as a loaf, in a round or square baking tin or as a tray bake.
Facebook Post: Indian Food Recipes
Recipe type: Indian
Cuisine: Indian
Ingredients
- FOR THE CAKE
- 1 cup (240 ml) Vegetable Oil/ Sunflower Oil
- 1 cup (220 grams) Caster Sugar
- 3 large Eggs , at room temperature
- 1¾ cups (220 grams) All Purpose Flour, plus extra to dust the tin
- 2 tsps (10 grams) Baking Powder
- 1 tsp (5 grams) Ground Cinnamon
- 1 tsp (5 grams) Grated Nutmeg
- 2 cups (250 grams) grated Carrot
- ⅔ cup (100 grams) Golden Sultana
- ⅔ cup (100 grams) roasted and chopped Walnuts
- Unsalted Butter to grease the tin
- FOR THE CREAM CHEESE FROSTING
- ¼ cup (50 grams) Unsalted Butter, softened
- 1 cup (220 grams) Cream Cheese, softened
- ¾ cup (90 grams) Icing Sugar, sifted
Instructions
- Preheat the oven to 180C (350F). Grease a 9"X5" loaf tin with butter and dust with flour.
- Pour oil in a bowl. Add caster sugar and mix well.
- Add the eggs to the oil and sugar mixture and beat.
- In a large bowl, place the all purpose flour, add baking powder and the spices (cinnamon and nutmeg). Mix well with a spatula.
- Add grated carrot, sultanas, and walnuts to this dry mixture and mix well.
- Fold in the wet mixture into the dry and mix until incorporated.
- Transfer the batter into the prepared tin and spread evenly.
- Bake in a preheated oven for 65-75 minutes. Cover the top with foil if the cake starts to brown too quickly for the last 10 minutes.
- The cake is ready when a toothpick inserted comes out clean.
- Leave it to cool in the tin for 10 minutes and then turn out onto a wire rack and cool completely.
- For the frosting, put the butter and cream cheese in a bowl and mix with a whisk.
- Add sifted icing sugar to the butter and cheese mixture and beat well until blended.
- When the cake has cooled, using a spatula spread a generous layer of the frosting on top. You may cut the risen top with a serrated knife to get a flat surface.
- Decorate with few leftover whole walnuts.
- Cut generous slices and enjoy.
Notes
Do not put this cake in the fridge as it will go hard
Carrot Cake recipe step by step pictures
