Carrot cakes have always been my thing as they’re the perfect way to include carrots in your diet! 😉 I baked this ridiculously moist and decadent cake for my Little niece who is graduating to Junior high and every celebration is incomplete without a homemade cake! It has a secret ingredient which gives you great results and you CANNOT pass up a chance of trying out something as delicious as this which is smothered in cream cheese frosting! You could use buttercream frosting as an alternative to cream cheese if it is hard to come by.
- Grated carrot – 3 cups (approx. 2-3 carrots)
- Raisins – ½ cup
- Walnuts – ½ cup (or mixed nuts)
- Maida (All purpose flour) – 2 ½ cups
- Baking powder – 1 teaspoon
- Baking soda – 1 teaspoon
- Ground cinnamon – 1 teaspoon (optional)
- Sugar – 1 ¼ cups
- Eggs – 3
- oil (vegetable or sunflower) – 1 cup
- Milk – ½ cup
- Crushed pineapple – 1 cup
Cream cheese frosting (optional)
- Cream cheese – 250 grams (at room temperature)
- Vanilla essence – 1 teaspoon
- Powdered sugar – 3-4 tablespoons (according to preference)
- Milk – ½ cup
- Preheat the oven to 350 degrees F (180 degrees C). Line two 9-inch cake pans with parchment paper or grease with butter and dust with maida until well coated.
- Grate carrots finely and keep aside.
- In a large mixing bowl, mix together flour, sugar, cinnamon, baking powder and baking soda. Make a dent at the centre and break open the eggs, add the oil, milk. Using a whisk, slowly combine all the ingredients until smooth and free from lumps. Add a bit of extra milk if required. Use an electric mixer if that is convenient.
- Incorporate raisins, walnuts, crushed pineapple and grated carrots into the mixture and combine gently using a spatula. Crushed pineapple elevates the texture and taste and gives you a moist cake.
- Divide the batter evenly between the cake pans and spread using a spatula. Bake for 25-30 minutes or until a toothpick inserted in comes out clean. Cool the cakes completely before icing them.
Frosting: in a mixing bowl, whisk together cream cheese, milk, powdered sugar and vanilla essence until smooth and creamy. Assemble the cake by spreading a thick layer of the frosting on one cake and placing the other on top. Spread the rest of the frosting over the top and sides. Garnish with chopped fruits and walnuts. The cake holds good for more than a week in the fridge. (If it lasts that long!) | Must be refrigerated |