Carrot Cake has been in my to do list for a long time now. I had tasted this cake for the first time after landing in the United States. In my office cafeteria they would have large slices of carrot cake which would look super good. He would always want to eat it but would hesitate, as it is quite impossible to finish the slice all alone. Me not being a cake person was very reluctant and finally tasted it and instantly fell for the taste. It is entirely different from the other cakes I had tasted back in India. I had always tasted cakes with too much icing and did not like them not all. This one is definitely not to be missed.
In the place where I live there is one good bakery, though we like all their cakes, I personally felt that the carrot cake was too sweet. So finally I wanted to make it at home according to our taste. It came out perfect. The cake was light as it was butter-less and the sweetness was just the level we liked. I do not like my carrot cake with too much frosting so I did a light frosting. If you are in search for a simple and yummy carrot cake your search ends here !!
Preparation Time : 20 minutes
Baking Time : 30 minutes
Total Time : 50 minutes
Serves: 10 - 12
Recipe from here
Ingredients for Cake
All purpose Flour - 2 cups (260 gms)
Walnuts - 1 1/2 cups
Raw Carrots - 3/4 lb
Granulated White Sugar - 1 1/2 cups
Baking Powder - 1 1/2 tsp
Baking Soda - 1 tsp
Ground Cinnamon - 1 1/2 tsp
Salt - 1/2 tsp
Vegetable Oil / Canola Oil - 1 cup
Carrot Puree (Baby food) - 4 tbsp
Pure Vanilla Extract - 2 tsp
Eggs - 4 no
Ingredients for Cream Cheese Frosting
Cream Cheese -1 8 oz pack (227 gms)
Sifted Confectioners Sugar - 2 cups
Vanilla Extract - 1 tsp
Unsalted Butter - 1/4 cup
- Preheat the oven at 350 F and place the rack in the center of the oven.
- Butter or spray two 9 X 2 inch round pans and line the bottom with parchment paper.
- Toast the walnuts for about 8 minutes until lightly browned and fragrant. Cool and coarsely chop them.
- Sift the confectioners sugar for 2 or 3 times and keep aside.
- Peel and finely grate the carrots. It should yield about 2 1/2 cups.
- In large bowl sift the flour, baking soda, baking powder, ground cinnamon and salt.
- To the bowl of your stand mixer beat the eggs until frothy alternatively you can also use your electric beater.
- Gradually add the sugar and mix in low speed until the mixture turns thick and light colored.
- Next add the vegetable oil gradually and then add the vanilla extract.
- Slowly add the flour mixture and beat just until combined.
- Next with a rubber spatula fold in the toasted walnuts, carrot puree and grated carrot.
- Divide the batter among the prepared pans and bake for about 25 - 30 minutes or until took pick inserted in the center comes out clean.
- Place the pans on a wire rack for about 10 minutes. Remove the cakes from the pans and cool it completely before frosting.
- In the bowl of the stand mixer or using the hand mixer beat the cream cheese and butter on low speed until they are blended.
- Gradually add the sifted confectioner's sugar, vanilla extract and beat until it is smooth and reaches spreading consistency
- Place the first layer of the cake (flat side up) on your serving plate and spread about half of the frosting on top with a spatula or knife.
- Then place the second layer on top and spread the remaining frosting on top of the cake.
- Decorate with walnuts shavings,toasted nuts or any decorations.
- We normally prefer light frosting. If you prefer a fully frosted cake double the frosting ingredients and follow the same way.
- You can substitute pecans instead of walnuts.
- Do not directly scoop the flour using the measuring cup. Too much flour would make the cake denser.