Carrot Cake

I was never a fan of carrot cake because.. you know.. CARROTS in a cake? I mean what are we going to do next, add zucchini? Oh wait.... oops!

I grew fond of carrot cake when I learnt to make it the right way. All this while I was having cake with either overpowering carrot taste or no taste at all. When I made it at home, my mum fell in love with the cake and it became a family favourite. We now make it every alternate weekend, eat way too much than needed and then tell ourselves that it's healthy to escape from the guilt. I bet most of y'all do the same!

Here are a few tips for a perfect carrot cake :

1. The recipe calls for vegetable oil. The addition of oil will help in the moistness of the cake.

2. If you want to use butter instead of oil, you can but it will result to a comparatively drier cake than that made with oil.

3. You can replace the curd in the recipe with eggs. (1/2 cup = 1 egg)

4. For a healthier alternative, you can replace all purpose flour with whole wheat flour.

5. After grating carrots, let them sit on a strainer layered with muslin cloth to remove excess water.

6. Adding raisins and walnuts in completely optional. If you are, chopped them and add some in the batter and sprinkle the rest on top.

7. For a cream cheese frosting: whisk equal amounts of cream cheese and icing sugar together until you get a smooth frosting.

8. I would suggest baking carrot cake a day before serving. This will allow the cake to cool well and set.

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CARROT CAKE

Prep time : 20 mins

Baking time : 40 mins

Total time : 1 hour

Ingredients :

Oil - 1/3 cup

Powdered sugar - 3/4 cup

Curd - 1/2 cup

Flour - 1 cup

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Grated Carrots - 1 cup

Water - 1/4 cup

Method :

1. Pre heat oven at 180 C

2. Combine flour, baking powder and baking soda together and set aside.

3. In another bowl, whisk oil and powdered sugar until light and pale for around 5 minutes.

4. Add curd and mix until incorporated well.

5, Gently fold in your dry mix.

6. Add grated carrots and combine.

7. Add water and whisk till you get a smooth batter.

8. Add chopped raisins and walnuts (optional).

9. Transfer the batter to a greased mould lined with parchment paper.

10. Bake for 35-40 mins or until skewer inserted comes out clean.

11. Let it cool and demould.

12. Top with cream cheese frosting and nuts or enjoy as is!

Isn't it quick and easy to make ?

Make it right now, send me pictures and tell me if you liked them!