Carrot Cake with a Cream Cheese Frosting
I have been baking cakes since my college days and those days vanilla cakes were a hit and that too in a basic round electric oven which was ubiquitous to every baking household. I stuck to vanilla and chocolate till I got married and all the time thinking of myself as a baking queen. When I entered into the baking arena with a hand mixer and OTG and few sophisticated foreign author cake books I discovered that there was a world of cakes that I had never ventured into. Since then I haven’t looked back, baked cakes after cakes and have carved a place for myself as an expert baker baking from simple pound cakes to complex frosted cakes.
My passion for baking has made me bake at 1 in the night too and savouring a warm, fluffy piece before retiring to bed. There is nothing like the taste of a cake you make in your own kitchen. Measure your ingredients properly, mix it with lots of love and bake it with utmost care …that’s my secret to a perfect cake. Here is my favourite Carrot Cake recipe with a hint of walnuts and cinnamon and a tangy cream cheese frosting. Simple, Sweet, Moist and Flavourful…adapted from Joy of baking.
| Servings | Prep Time |
| 6 portion | 10 minutes |
| Cook Time |
| 30 minutes |
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Carrot Cake recipe with a hint of walnuts and cinnamon and a tangy cream cheese frosting. Simple, Sweet, Moist and Flavourful.
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- 1 Cup all purpose flour
- 1 1/4 Cup carrots grated
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp cinnamon ground
- 3/4 Cup sugar fine
- 1/2 Cup walnuts coarsely crushed
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 ounces unsalted butter
- 4 ounces cream cheese
- 1 Cup icing sugar
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest finely grated
- Preheat the oven to 180 deg C.
- Line a round 8 inch pan with parchment paper.
- Whisk flour baking powder,baking soda,cinnamon and salt in a bowl.
- In a separate bowl with a electric mixer whisk eggs till frothy and then add sugar gradually till the batter is pale and thick and then beat in the vanilla.
- Add the flour mix to the batter and mix till incorporated.
- Add the grated carrots and walnuts and fold in with a spatula.
- Bake for 25-30 mins or till a toothpick in the centre comes out clean.
- For the frosting beat the butter with cream cheese with electric beater just until blended.
- Gradually add sifted icing sugar to the mix and beat on low speed until smooth.
- Lastly add the vanilla and lemon zest and beat.
- Spread the frosting on the cool cake and decorate with walnuts and refrigerate the leftovers.
Always ensure to sift your flour before measuring.
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