Best Carrot Cake Recipe Ever / Carrot Cake with Cream Cheese Frosting

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:

Take all your ingredients

Take flour in a bowl

Add ground cinnamon

Add in baking soda, baking powder and salt

now take a nutmeg

and grate some in

mix it all up

add in the grated carrots

toss well

In another bowl, crack open 4 eggs

add sugar in it

add in the vanilla

beat that up

pour over the oil

mix that up again

add in pineapple puree

mix that up

add in the carrot flour mix

fold gently

line two round baking dish with parchment paper and oil them generously

divide the batter between those

bake them and allow them to cool completely

Now make the cream cheese frosting..

sift some icing sugar

once they are sifted, set aside

Take butter in a bowl

Add some hung yogurt

Use a mixer to beat them

add a dash of vanilla

beat them

Now add in half the sifted icing sugar and beat them

Add a spoon of milk

Now add the remaining icing sugar

beat them again

beat till they are creamy

icing done..

Now time to frost..Invert the cake over a board and place strips of parchment around the sides of the cake

Now peel the parchment off

This is such a delicate cake

Pour some frosting over the cake

spread it out

Place another cake over it

put some frosting over this too

spread it out

remove the strips of parchement from the sides and serve