Carrot cake with cream cheese frosting

Have you ever tried eating alone at a restaurant?
Has the waiter ever asked if you’re waiting for someone and you responded with a “no” and a smile? Have you flipped through the menu, going back and forth, unable to decide what to eat because everything looks so inviting..
Have you eavesdropped on scandalous gossip or noticed that couple engrossed in a deep conversation, completely oblivious to their surroundings. Have you found your stomach grumbling in anticipation from the tempting aromas of the sizzler served at the next table.
When was the last time you broke your routine and just watched life pass by from the glass window of your favourite cafe? Just sitting, sipping on a milkshake or cutting into cubes of succulent meat.
I find this activity deeply satisfying. You should try it too.
Another deeply satisfying activity is baking a carrot cake. I know carrot is more of a winter staple but I still made this cake. Paired with a tangy cream cheese frosting, this moist cake, with a hint of ginger and cinnamon, is just wonderful. The frosting recipe is from a close friend. My frosting doesn’t taste as good as hers but I will get there someday 🙂
I hope you make it too because it is super delicious. No other reason, really.
100 gms of all purpose flour
100 gms of whole wheat flour
150 gms of dark brown sugar
200 gms of grated carrots
60 gms of hung yoghurt (drained of excess water)
1/2 tbsp of baking powder
1 tsp of cinnamon powder
1/2 tsp of grated ginger
150ml of vegetable oil
3 eggs
1/2 tsp of vanilla essence
Chopped walnuts (you can use pecans too)
For the frosting:
1/2 cup cream cheese
1/2 cup unsalted butter
4-cups of icing sugar
Method:
Preheat the oven at 170 degrees celsius. Beat the oil and brown sugar together in a bowl. Whisk in the yoghurt and add the eggs, beating after each addition. Mix all the dry ingredients in another bowl along with the grated ginger. Add the dry ingredients to the wet ingredients and fold in the carrot and walnuts. Add the vanilla essence and bring the batter together with a spatula.
Pour the batter into a round or loaf pan and bake for about 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
To make the frosting, bring the cream cheese and butter to room temperature. Mix both a bowl with a spatula. Add the icing sugar in three to four additions until well mixed. Freeze the frosting for 20-30 minutes before spreading on the cooled cake.
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4 thoughts on “Carrot cake with cream cheese frosting

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