Carrot Cake

Eating healthy and cutting back on sugar is going pretty well, most of the time. But sometimes I just can’t resist and I give in to the craving and indulge in something not-so-healthy. And when I do, I do it right. Like this ridiculously scrumptious moist and sweet carrot cake topped with a luscious cream cheese frosting.

Carrot Cake 2

I always thought frosting was overrated, it would just be an extra trip to the gym without actually adding something to the cake. But boy, was I wrong. This fresh and slightly tangy frosting turns a decent cake into one big party in your mouth. Note to self: make that extra trip to the gym and get yourself another slice of this cake.

Carrot cake recipe adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum and cream cheese frosting recipe from Foodwishes.com

The original recipe makes 2 cakes which are later set up on top of each other, but I just made one cake. The recipe below gives the (adapted) measurements for 1 cake.

Cake
150 g flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp cocoa powder
1.5 tsp cinnamon
100 g granulated sugar
100 g light brown sugar
135 g canola of sunflower oil
2 eggs
1 tsp pure vanilla extract
200 g coarsely shredded carrots
70 g raisins

Preheat the oven to 350˚F/175˚C. Line one 9-inch cake pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa and cinnamon.

In a bigger bowl, beat the two types of sugar, oil, eggs and vanilla on medium speed for 1 minute, or until well mixed. Add the flour mixture and beat on low speed for about 20 seconds, just until incorporated. Add the carrots and the raisins and mix with a spatula.

Scrape the batter into the prepared cake tin, smooth the surface with the spatula and place the tin into the oven. Bake the cake 45-55 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.

Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake and invert the cake onto a wire rack. Cool completely.

Make the frosting according to these instructions. I’ve added the zest of half a lemon and 1 tbsp of lemon juice and only added half a cup of powdered sugar. Just add these ingredients to taste.

When the cake has cooled down completely and the frosting has been made, spread the frosting over the cake.

9 Responses to “Carrot cake with cream cheese frosting.”

  1. 10 best recipes from 2013. | Martetatin

    […] I had to leave out the incredibly moist and flavorful coconut and lemon cake, my new love for carrot cake with cream cheese frosting, the super simple but oh so fragrant scallion noodles,  but I think I ended up with a pretty neat […]

    Reply

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