Friday, February 24, 2012

Carrot cake with Cream-Cheese Frosting

I have known this recipe for long now, but never got around to do it. The time seemed apt today as I wanted to clear up the carrots in my fridge and some remaining cream cheese. :). So its almost like the carrots and cream cheese wanted to be made into a cake. :)

Carrot Cake with Cream-Cheese frosting


Cake recipe adapted from - Laura in the Kitchen

For the cake 

Shredded Carrot - 1.5 cups
All Purpose Flour - 1  and 3/4 cups
Chopped almonds - 3 Tbspn
Raisins - 2 Tbspn
Sugar - 1/2 cup
Brown sugar - 1/4 cup
Baking soda - 1 tspn
Cinnamon - 2tspn
Salt - 1/2tspn
Vegetable oil - 1 cup
Eggs - 2
Vanilla extract - 1Tbspn
Grated orange zest - 1Tspn

For the Frosting

Cream cheese - 100 gms
Unsalted Butter - 1/4 cup
Powdered Sugar - 1/2 cup
Water -1 Tbspn
Vanilla essence - 1 tspn


Preheat your oven at 170 deg C and get that out of the way.Spray an 8 inch square baking pan with non-stick cooking spray and line it with parchment/butter paper.Or prepare the baking tray as you usually do while you bake.

In a bowl, toss the shredded carrots, almonds, raisins and 2Tbspn of all purpose flour and mix well with a spoon. Keep aside. This step will prevent the carrots and raisins from sinking to the bottom of the cake while baking.

Now in another large bowl, add sugar,brown sugar and oil. Mix well. Now break in the eggs into them, add vanilla extract and mix well. Now add all the dry ingredients one by one into the bowl,and also add in the shredded carrots/almonds/raisins as well.Mix with a spatula till everything comes together.Pour the mix into the prepared baking tray and even-out the top layer well with a spatula. Bake at 170 deg C for 20 mins. The original recipe called for 176 deg C for 30 min. But my oven heats up pretty quickly and this temperature and baking time worked for me. So if you know your oven , adjust the temperature and timing accordingly.

How to prepare frosting

Make sure the butter and cream cheese are in room temperature.Mix all the ingredients for the frosting till you get a nice smooth creamy texture, add a tbspn of water if needed. You must be able to easily spread the frosting on top of the cake.

After the cake is done [test it by inserting a tooth-pick into the centre of the cake and until it comes out clean], cool it for 30-40 minutes.Once the cake is completely cooled, apply the frosting on top of it. Leave it on for 15-20 minutes till the frosting sets.

Cut a piece of cake and enjoy it along with a cup of hot tea. :)

Print this Post

8 Yummmm:

Koba February 24, 2012 at 10:13 AM  

I am frankly beginning to share the thought when it comes to the food displayed we should be able to taste it over net.. Looks Great!!! Sure tastes Great too.. Planning to try to some of the other stuff you has posted.. The editorial touch is superb. perfect

Siva Chidambaram February 24, 2012 at 10:27 AM  

Koba - I am surprised at our frequency match. Last year I had a long chat with Kuka, Raji and Swetha exactly on this thought. We have six senses, tele-vision exists, tele-phone exists, haptics also exists - high time for tele-taste and tele-smell, in fact I found that there are few inventions in this space. Aah nanban da!

Swetha February 25, 2012 at 9:58 AM  

haha, yes I know, how pictures make us drool! Siva was just talking about this many months back.
Thanks a ton for all the wonderful comments. :). Do try and let me know how it comes out!!

Padhu February 28, 2012 at 10:14 AM  

Looks divine! Lovely pictures

Lavi February 29, 2012 at 10:05 AM  

your cake looks so good with frosting! great pics too!

Swetha March 2, 2012 at 9:42 AM  

Thanks a lot Padhu, and keep visiting. :)

Swetha March 2, 2012 at 9:43 AM  

Thanks Lavi, I am a big fan of your blog :)

Related Posts Plugin for WordPress, Blogger...

A la carte!

Along with idli/dosai (13) Along with rice (32) Along with rotis (21) asparagus (1) baby potatoes (4) bajji (1) baking (9) banana (1) basil (1) basmati (2) beans (1) beetroot (5) bhindi (3) biryani (1) Black eyed beans (2) blueberry (1) bok choy (1) bottle gourd (1) bread (3) breakfast (4) brinjal (4) brocolli (1) buttermilk (1) butternut-squash (1) cabbage (2) cakes (7) carrot (1) carrots (3) cashews (1) cauliflower (8) cheescake (2) chettinadu (24) chettinadu delicacy (23) Chicken (7) chilli (1) Chineese (3) chinese (1) chocolate (1) chole (2) chutney (6) coconut (5) coconut milk (1) coriander (4) corn (1) cow-peas (1) cream-cheese (2) curry leaves (1) dal (3) dates (1) desserts (14) diwali 2013 (1) dosai (1) drink (1) drumstick (2) dry field bean (1) Easy (44) egg (3) fenugreek (1) fish (1) Food and Travel review (1) garlic (9) ginger (1) gobi (1) green gram (1) How To (5) Indian Flat Breads (4) indian sweets (3) International (5) ivy gourd (2) jeera (3) kootu (1) kovakkai (1) lemon (3) lentils (11) lobia (1) malai (1) mango (2) masoor dal (1) Methi (2) mint (2) mix veg (9) mochai (1) moong dal (4) mushroom (10) mutton (1) non-veg (2) onion (2) orange (1) paneer (11) parathas (1) pasta (2) peas (7) pepper (1) pickles (1) plantain (1) poriyal (1) potato (14) potatoes (2) quinoa (1) Rajma (1) rasam (1) rice flour (1) rosemary (2) shallots (1) snack (18) soup (7) soy chunks (1) spinach (6) stir-fry (1) strawberry (1) sweet potatoes (1) tamarind (5) tomato (7) toor dal (1) val bean (1) Variety Rice (13) walnut (1) wheat (2) yoghurt (1) yuuum!! (1) zucchini (2)

Latest on Food Over IP


All rights reserved @2012.

Unless otherwise mentioned, the text and images included in FoodOverIP blog belongs to the author. The blog author’s permission is required before any content is reproduced in any form.

  © Blogger templates The Professional Template by 2008

Back to TOP  

Blogging tips