The vacation season special. A best Carrot Cake recipe for to show your vacations in a festive occasion. Those who've now no longer attempted it, might in all likelihood remorse which you had in no way had it before.
Ingredients:
(All-purpose flour) sifted 2 Cups
(Caster sugar) 1 & ½ Cups
-(Nutmeg powder) ¼ tsp
(Cinnamon powder) 2 tsp
(Salt) ½ tsp
-Baking soda 1 tsp
(Lukewarm milk) ½ Cup
-Lemon juice 1 tbs
(Eggs) 3 (room temperature)
-Vegetable oil 1 Cup
-Vanilla essence 1 tsp
(Carrots) grated 2 Cups
(Walnuts) chopped 1 Cup
Frosting:
(Butter) 120 gms (room temperature)
-Cream cheese 220 gms (room temperature)
-Vanilla essence 1 tsp
-Icing sugar 250 gms
Directions:
-In bowl,add all-purpose flour,caster sugar,nutmeg powder,cinnamon powder,salt,baking soda,mix well and set aside.
-In lukewarm milk,add lemon juice,mix well and let it rest for few minutes.Butter milk is ready & set aside.
-In bowl,add eggs and beat well.
-Add vegetable oil,prepared butter milk,vanilla essence and beat again.
-Gradually add dry flour mixture and beat until well combined (don’t over beat).
-Add carrots,walnuts and fold gently with the help of the spatula.
-Grease 8” inch baking pan with cooking oil,place butter paper and pour cake batter in prepared baking pan.
-Bake in preheated oven at 180 C for 40-50 minutes or until the cake pulls away from the side of the pans and a toothpick inserted in the center of the cakes comes out clean.
-Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
-Transfer the cake to the wire rack and let it cool
Cream cheese Frosting:
-In bowl,add butter and beat until fluffy.
-Add cream cheese and beat until smooth.
-Add vanilla essence and icing sugar,beat again and refrigerate until use.
Assembling:
-With the help of the cake knife,horizontally cut two layers of cake.
-On cake tray,place cake layer and apply frosting.
-Place another cake layer and cover the cake with cream cheese frosting & chopped walnuts.
-Decorate & serve.
