Heavenly Carrot Cake

I really don't think carrot cake can get any better than this. It has this lovely caramelised taste coming from pineapple. I love the crunch of toasted nuts in it. I made it for Musa's (my son's) first birthday and it made such a great birthday cake. I also love making it for winters and eat with morning coffee or evening tea. It's the best feeling in the world.

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Servings 20 Total Time 30min + 40 min Calories 356 kca (detail at the end)

Ingredients

2 1/2 cups all purpose flour

280 gm white sugar

280 gm brown sugar

1 cup oil

4 eggs (room temperature)

2 1/2 cups shredded carrots

1/2 cup butter milk

1/2 cup crushed pineapple with juice

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/4 tsp ginger powder

1 cup pecans or walnuts (optional)

1 cup coconut flakes (optional)

Frosting

400 gm cream cheese

200 ml heavy whipping cream

100 gm icing sugar

1 tsp vanilla

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Method

1. Mix all the dry ingredients except sugar.

2. Toast the nuts.

3. In a bowl, whisk sugar with oil. It will be a lumpy mix and it's okay.

4. Add egg one at a time and whisk. Then add the butter milk.

5. Fold the dry mix into the wet mixture. Now add carrots and nuts as well.

6. Preheat oven at 180C and line three 8 inch cake moulds with parchment paper.

7. Equally divide the batter in the three pans and put them in the oven.

8. Do the toothpick test after 40 minutes. If it comes out clean, it's done.

9. Beat cream cheese at room temperature and keep aside.

10. Wait for the cake layers to come at room temperature.

11. Whip the whipping cream. Use spatula to incorporate sugar when it's fully whipped. Then add vanilla and whipped cream cheese.

12. Cover the top of each layer with the frosting and place one above another.

13. Keep in the refrigerator until you serve.

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Notes

1. If there is no buttermilk, add 1/2 tsp of lemon or vinegar in the milk at room temperature.

2. Double the ingredients of frosting for full coverage of the cake.

3. Add more sugar for thicker and more stable consistency. I don't like too much sugar though.

Download Pdf version of the recipe

Carrot Cake.pdf

Download PDF • 2.91MB

If you try this recipe, please tag me @mycozylittlekitchen on Instagram so that I can come and see your creation.

Nutrition Value

Total Fat 17,2 g (Saturated 7,6 g, Trans 0, Polyunsaturated 2,1 g, Monounsaturated 0,7 g)

Cholesterol 58,2 mg

Sodium 258,3 mg

Total Carbohydrates 44,8 g (Dietary Fibre 2,2 g, Sugar 35,6 g, added sugar 0)

Protein 6,1 g

Vit D 0 %

Calcium 11,9 %

Iron 7,9 %

Potassium 85,1 mg

Vitamin A 29,9 %

Vitamin C 4,1 %