The carrot being a vegetable is a really good source of vitamins. Carrots are used in curries, juices, sandwiches etc..But why don’t you try baking cakes out of carrots?!. Well, here is one of my favorite cake recipe that includes carrot as the main ingredient and generously layered with cream cheese frosting.  Carrot cake is one of the most popular cakes in Switzerland, especially for the birthdays of children. So let’s get started!!

Serves:
5-6


Cooking Time:
45 Min


Equipment:
Electric Oven, beater

Ingredients


For the Cake


  • All-purpose flour 11/3 Cup
  •  Baking  powder 3/4 Tsp
  • Baking soda 3/4 Tsp
  • Salt 1/2 Tsp
  • Cinnamon powder 3/4 Tsp
  • Nutmeg powder 1/2 Tsp
  • Carrot shredded 2 Cups
  • Lemon juice 2 Tbsp
  • Sugar 1 Cup
  • Vegetable oil 2 + 1/2 Tbsp
  • Eggs 2
  • Vanilla extract 3/4 Tsp
  • Walnuts chopped 1/2 Cup

For the Frosting


  • Butter softened 2 Tbsp
  •  Cream cheese at room temperature 1/2 Cup
  • Icing Sugar 1 Cup
  • Lemon juice 1/2 Tbsp
  • Vanilla extract 1/2 Tsp

How to Cook!


For the Cake

Step – 1

  1. Preheat the oven to 175° C, grease a 9x13 inch pan with butter and dust with flour. You can alternatively use three 9 inch pans.

Step – 2

  1. In a small bowl, stir together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice) and set aside.
  2. In another bowl, toss the carrots with the lemon juice and set aside.
  3. In a large bowl, blend the sugar, oil, vanilla and eggs until smooth.
  4. Add the flour mixture, stirring just to combine.
  5. Fold in the carrot mixture and walnuts. The nuts are optional, but I highly recommend adding them! You can also add in chocolate chips or raisins if you like.
  6. Pour the mixture into the prepared pan and bake for 20-30 minutes (if baking multiple layers, the baking time will need to be adjusted accordingly), or until a toothpick inserted comes out clean. Cool completely before frosting.

For Frosting

Step – 3

  1. To make the frosting, blend together the butter, cream cheese, vanilla and lemon juice.
  2. Gradually add the confectioner’s sugar and beat until smooth. The frosting should hold a soft peak when you lift up the whisk/beater.
  3. I like to garnish the cake with some cinnamon and chopped nuts, but this is totally optional.

Try this quick and easy to recipe and leave your feedback on the comments box below.