Carrot cakes are very rich and moist cake that I make quite often in the form of cupcakes. It’s can be made in the form on cupcakes, layers or even in loaf. Normally walnuts, pineapple chunks are added to enhance the flavor and taste. It’s usually topped with cream cheese frosting or just dusted with icing sugar.
This month my challenge from baking partners was to bake either chocolate babka muffins or carrot cake. I did both. Thanks to Swathi Iyer and Tammy for these beautiful recipes
For the cake:
300 grams self-raising flour
¼ teaspoon baking powder
¼ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon nutmeg (grated)
1 pinch of salt
335 ml sunflower oil
450 grams sugar
125 grams carrots (grated)
140 grams walnuts (chopped)
2 tablespoons boiling water
For the icing:
175 grams unsalted butter
200 grams cream cheese (full fat, softened)
215 grams icing sugar (sifted)
Sift the dry indredients and set aside. Separate the egg whites and yolks. Grate the carrots.
Beat the egg whites until stiff peaks in a stand mixer fitted with whisk attachment. Beat the egg yolks and sugar and vanilla until pale and fluffy and till the ribbon stage has been attained. Beat in the oil until well mixed.
Add the dry ingredients and mix just until well mixed. Don’t over mix the batter.
Mix the egg whites into the batter with a spatula using cut and fold method. Do not over mix as the batter will deflate.
Stir in the nuts, pineapple chunks and shredded carrots
Bake in a pre heated oven at 180 degree using two 6′ round cake tins For about 30 mins or until a tooth pick inserted into the center of the cake comes out clean.
Make the cream cheese frosting by beating in the cream cheese , butter and powdered sugar and finally vanilla and decorate it to your choice.
This cake must be refrigerated as it’s frosted with cream cheese.
U can use either brown sugar or normal caster sugar to make the batter. It’s up to once choice.
I used Swiss meringue butter cream to decorate the outer of my cake.