Carrot Cake

This is the best carrot cake one can think of!

I was introduced to joyofbaking.com long back, when I first started baking and since then, I always go back to her website to try out new recipes. Honestly, I have not tried any other carrot cake recipe and doubt whether I’ll try any other, cos this is sooo good!

It is moist, rich and full of carrots and nuts. Most recipes call for pineapples as well in the carrot cake, but I do not add them and prefer just having the carrots and nuts only, plus the tangy cream cheese frosting. OMG…. that is one step definitely not to be missed! Remember, there are no short cuts to baking! So, follow the recipe to the T and you will never go wrong!

Ingredients

Walnuts – 100 gms
Carrots – 340 gms
All-purpose flour – 260 gms
Baking soda – 1 tsp
Baking powder – 1 1/2 tsp
Salt – 1/2 tsp
Ground cinnamon – 1 tsp
Eggs – 4 large, room temperature
Granulated sugar – 220 gms
Vanilla Extract – 2 tsp
Canola Oil – 1 cup

Cream Cheese Frosting

Unsalted butter – 100 gm
Icing sugar – 150 gm
Vanilla extract – 1 tsp
Freshly squeezed lemon juice – 1 tsp
Full fat cream cheese – 340 gm, softened

Method

Preheat the oven to 180 degrees C. Butter 2, 9 inch cake pans and line the bottom of the pans with baking paper.
Place the walnuts on a baking sheet and bake for about 10 mins. Let cool and chop coarsely.
Peel and grate the carrots.
In a separate bowl, sift the flour, baking soda, baking powder, salt and ground cinnamon.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the eggs until frothy for about 1 min.
Add the sugar and vanilla extrant and beat on high speed until the batter is thick and light coloured. This would take about 4 mins.
Lower the speed and gradually add the oil and beat until combined.
Add the flour mixture and beat until incorporated.
Use a spatula and fold in the grated carrots and chopped nuts.
Evenly divide the batter between the two pans and bake for about 25 – 30 mins until a toothpick inserted into the center of the cakes comes out clear.
Remove from the oven and let the cakes cool on a wire rack. After 10 mins invert the cakes onto a wire rack, remove the pans and parchment paper, re-invert and cool completely.

Cream Cheese Frosting:

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter until smooth.
Add the powdered sugar and vanilla extract and beat until light and fluffy, around 2-3 mins.
Add the lemon juice and beat until incorporated.
Add the soft cream cheese in four to five additions beating until well incorporated and the frosting is nice and smooth.

To Assemble:

Place one layer of the cake on a cake board or serving platter and spread about 3/4 cup of the frosting.
Place the second layer on top of the frosting and spread the rest of the frosting over the top and sides of the cake.
Use a fork and run thru the frosting to create a zig zag pattern on top of the frosting. You may do so for the sides as well or leave it plain.
Garnish with whole walnuts of top of the frosting or spread chopped walnuts all over the frosting.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz.