I already have a carrot cake recipe in this blog, but this is a updated version of it with new pictures. More or less it is the same recipe. I will soon share a eggless version of carrot cake recipe too for those vegetarians. In this carrot cake i used a yummy frosting which i call it as cream cheese frosting, but it is made with hung curd instead of cream cheese which is really hard to find in my place. The frosting really make this cake, it is sweet with little sour. YUMMY INDEED..Try this out and let me know how it turned out for you..
Preparation Time : 30 mins
Baking Time : 30 to 35 mins
Serves : 8 to 10
Source : Bettycrocker.com
Ingredients:
All Purpose Flour / Maida – 2 cups / 240 grams
Ground Cinnamon – 1 tsp
Ground Nutmeg – 1/4 tsp
Baking Powder – 2 tsp
Baking Soda – 1 1/2 tsp
Salt – 1/2 tsp
Carrots – 2 cups grated
Eggs – 4
Sugar – 1 3/4 cup / 350 grams
Vanilla Essence – 2 tsp
Oil – 1 cup
Pineapple Puree – 1 1/2 cup
For Cream Cheese Frosting:
Butter – 1/2 cup
Hung Curd – 1/2 cup (See notes)
Icing Sugar – 3 cups
Vanilla Essence – 1 tsp
Milk – 1 tblspn
Method:
Preheat the oven to 350 Degree F / 180 Degree C.
Take flour, cinnamon, nutmeg, baking soda, baking powder, salt, carrots in a bowl and mix them.
In another bowl, take eggs, sugar, vanilla and beat them till they are light and fluffy.
Now add in oil and pineapple puree and mix well.
Add the carrot flour mix to this and fold gently.
Now line two round baking dish with parchment paper and oil them well. Divide the batter between both the tins and bake them for 30 to 35 mins.
Once baked remove them and let it cool completely.
While it is cooling, make the frosting. Sift icing sugar well and set aside.
In a mixing bowl, take butter, cream cheese, vanilla and use a electric beater to cream them together.
Now add in half the icing sugar and beat them well. Add a tblspn of milk and beat them well. Now add in remaining icing sugar and beat well till they are creamy.
Now frost the cake. Invert the cake over a cake board and place strips of parchment paper all around the sides of the cake. Peel the parchment off the cake.
Now add a dollop of frosting over the cake and spread them.
Place another cake on top and add a dollop of frosting and spread them. Frost the entire cake.
Set them in fridge for a good couple of hours.
Slice and serve.
Notes:
1)I lined a colander with cheesecloth and placed it over a bowl.I took some homemade curd and poured it over a cheesecloth. I placed this whole setup in the fridge overnight. The next day i got a thick hung yogurt, i used it for cream cheese.
2)This cake is very moist, so you have to set this in fridge for few hours before slicing, or it will crumble.
3)Always store this cake in fridge, since it has hung curd, carrots and pineapple in it.
Pictorial:
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| Take all your ingredients |
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| Take flour in a bowl |
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| Add ground cinnamon |
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| Add in baking soda, baking powder and salt |
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| now take a nutmeg |
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| and grate some in |
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| mix it all up |
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| add in the grated carrots |
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| toss well |
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| In another bowl, crack open 4 eggs |
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| add sugar in it |
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| add in the vanilla |
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| beat that up |
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| pour over the oil |
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| mix that up again |
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| add in pineapple puree |
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| mix that up |
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| add in the carrot flour mix |
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| fold gently |
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| line two round baking dish with parchment paper and oil them generously |
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| divide the batter between those |
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| bake them and allow them to cool completely |
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| Now make the cream cheese frosting.. |
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| sift some icing sugar |
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| once they are sifted, set aside |
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| Take butter in a bowl |
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| Add some hung yogurt |
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| Use a mixer to beat them |
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| add a dash of vanilla |
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| beat them |
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| Now add in half the sifted icing sugar and beat them |
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| Add a spoon of milk |
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| Now add the remaining icing sugar |
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| beat them again |
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| beat till they are creamy |
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| icing done.. |
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| Now time to frost..Invert the cake over a board and place strips of parchment around the sides of the cake |
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| Now peel the parchment off |
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| This is such a delicate cake |
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| Pour some frosting over the cake |
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| spread it out |
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| Place another cake over it |
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| put some frosting over this too |
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| spread it out |
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| remove the strips of parchement from the sides and serve |
Hi avoid news papers or any printed papers while sifting. Coz d ink in the prints are lead, which are toxic.
Nice detailed Recipe, Aarti! Texture looks very soft and spongy!
-Mythreyi
Yum! Yum! Yum! – Coffee Grinder GiveAway
One of my favorites!!! Always welcome for a delicious dessert. Blessings dear. Catherine xo
All I can say is just awesome, awesome and awesome. So many clicks, beautiful. Thanks for sharing a wonderful recipe
Can I bake this cake in microwave
@khadhijaIf your oven has convection mode you can bake
In microwave mode?
@khadhijaNo this has to be done in oven, will share a microwave version soon
If I want to make it without eggs then what should I use instead of eggs and in what ratio….one egg equals to what and how much. ..
@Pravina Shenvisorry in this recipe u cannot sub with anything..
After frosting the cake, how to i transfer the frosted cake onto a clean plate ?
@Ramya Letchu cannot change it, thats why u are lining the sides with parchment, so ur plate stays clean when u ice it.
Hi Aarthi, can we cook this in cooker??
@megzYes u can bake
TRied this cake.. it was awesome… Thank you for this best cake recipe…
Any substitute for pineapple puree. Can we skip that.
@Madhupineapple is crucial, since it makes it moist and juicy
hi aarthi, can i skop nutmeg? not getting it here
@Anonymouses u can skip it
Hai aarthi I'm not getting pineapple or pineapple pure so can i skip it or tell any substitute to make it juicy n moist
Hai aarthi I'm not getting pineapple or pineapple pure so can I skip it or tell any substitute to make it juicy n moist
@Anonymousadding pineapple makes it moist. it is a must ingredients
Hi aarthi how can i make pineapple puree
@Dr Shipra Singhit is simple. take pineapples in a blender and puree till smooth
Ohh its that easy!Thank you for ur quick reply
Hi Aarthi
I am allergic to pineapple, is there any substitute?
u can use some pureed apples
Hi chechi..
I loved this recipe..Thanks..!
But still having a doubt…
How can the measurement of sugar more than that of the measurement of flour when it comes in grams?
Flour – 2 cups(240gm)
Sugar – 1 3/4 cup (350gm)
Correct me if am wrong,
Flour – 2 cups ( 480 gm)
Sugar – 1 3/4 cup ( 420 gm) ???
My 1 cup measures 240 ml. If you measure flour in that cup it would be 120 grams. If you measure sugar in that it is 200 grams. Since sugar weighs more than flour.
Hi Aarthi, want to try this cake for my hubby birthday tomorrow, can i use tinned pineapple
I tried your some recipes it’s very tasty I want to try this one it’s possible to make this without cream