Tuesday, 29 April 2014

Improvised Easy Peasy Carrot Cake

A little break from my travel update.Here is an improvised Carrot Cake recipe from me.I personally love Carrot Cake for its moist and besides,normally I have all the ingredients needed for making it at home.Enjoy and please try it yourself.One slice wouldn't be enough I tell ya!
1 cups of flour*
A pinch of salt*
2 tbs of ground cinnamon*
1 tbs of baking powder*
3 eggs**
1 to 2 cups of  white sugar(depends on how sweet you want your cake to be)**
2 to 3 drops of vanilla essence**
1  cup of vegetable oil(Preferably corn oil)**
1 Carrot (shredded)
Chopped Walnut,Almond,Cashewnut,Raisins
175g Cream Cheese (I always use Philadelphia)
113g Butter
Some sugar for cream cheese frosting

1.Mix all Ingredients * in a bowl and set aside
2.In another bowl,whisk Ingredients ** using electrical mixer/or own hands until everything blends together smoothly and frothy
3.Add the flour mixture little by little in the egg mixture and whisk altogether until everything blends well.
4.Lastly add the shredded carrot,nuts,raisins in the mixture,whisk using spatula ready to be baked
5.Preheat your oven at 190 degrees celcius for about 10 to 15 minutes and bake for about one hour.
7.Next is cream cheese frosting method.

Cream Cheese Frosting Method
1.When the cake is ready,cold it first in the fridge for few hours
2.Soften cream cheese and butter
3.Whisk Cream cheese with butter,white sugar and few drops of vanilla essence.
4.Take out the cold cake and start spreading the frosting all over the cake,the thicker the better ;-)
5.After frosting,put back in the fridge and wait for few hours until the cream cheese becomes cold and serve!

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