Carrot Cake with cream cheese frosting | Flavour Diary | Cake Recipe

Carrot Cake is one of my favorite cake, which i love to have a cafe shop along with my coffee. Each cafe has its own spices used, some with hint of orange/lemon or pineapple and some loads of dry fruits stuffed in and i love all the versions of it. 
Back in India when we were kids we were familiar with chocolate or vanilla or butterscotch, but when we moved to UK few years back i was exposed to all different tastes of i am sweet tooth person i tasted most of the desserts in world cuisine available here. 
Today's recipe is one of the recipe which i regular use for my carrot cake with few variations every time according to the availability of resources.This cake is easy to make and uses regular baking ingredients....Check the ingredients and steps below for detailed recipe.

You might be interested in other Chocolate recipes like
Whole wheat Chocolate Banana Bread
Chickpea Chocolate Cake
Chocolate Sponge Cake
Eggless Whole Wheat Ragi Chocolate Cake
Butterless Chocolate Cake

Serves: 12
Level: Moderate
Prep time: 10 mins
Cooking time: 40-50

Adapted from here


For Cake.....
2 cup + 4 tablespoons all-purpose flour (300 g)
2 medium carrot, grated (240 g)
3/4 cup brown sugar (150 g)
1 cup vegetable oil (120 ml)
4 eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chopped Nuts ( as desired - i used Almonds)
1 teaspoon vanilla essence

For cream cheese frosting...
1/3 cup + 1 tablespoon unsalted butter, at room-temperature (90 g)
1 cup confectioner’s sugar (120 g)
1/2 cup + 2 tablespoons cream cheese, softened (142 g)
1 teaspoon vanilla essence

  • Preheat oven to 350°F / 180°C .
  • Grease the pan(i used 8inch square) and line the parchment paper.
  •  In a bowl, Add egg and beat well until its liquidy and then add in brown sugar and vegetable oil. Whisk to combine.
  • Now shift in  flour, ground cinnamon, baking powder, baking soda, and salt in to egg mixture.Fold until well combined.
  • Finally fold in grated carrot, roughly chopped nuts, Vanilla essence and fill in the baking pan.
  • Bake for 45 to 55 minutes, or until an inserted wooden stick comes out clean.
Cream cheese frosting: In a mixing bowl, add cream cheese, unsalted butter, confectioner’s sugar and vanilla essence. Then cream altogether until homogeneous. 
  • Spread the frosting generously on top of carrot cake.

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