Carrot Cake
Spiced, moist, and the cream cheese frosting is the reason people ask for seconds.
Ingredients
- 3 cups grated carrot
- 2 cups maida
- 1.5 cups sugar (brown if you have it)
- 1 cup oil
- 3 eggs or 3/4 cup curd
- 2 tsp cinnamon, 1/2 tsp nutmeg
- 2 tsp baking powder, 1 tsp soda
- 1 cup walnuts
- Frosting: 200g cream cheese, 100g butter, 1.5 cups icing sugar
Method
- Grate the carrots finely. Coarse shreds stay crunchy and make the cake feel raw.
- Whisk oil, sugar and eggs until smooth, then the spices.
- Fold in the sifted dry ingredients, then carrots and walnuts.
- 180°C for 40-45 minutes.
- Cool COMPLETELY. Frosting on a warm cake becomes soup — this is the single most common mistake.
- Frosting: beat butter first, then cream cheese only briefly. Overbeating cream cheese makes it runny. Icing sugar last.