Carrot Cake

 

I tried this recipe on our fourth wedding anniversary this year (January 15th). I never thought I'd like carrot cakes when I learnt that it calls for raw carrots. But silly me! the carrot gets cooked while baking! and I found myself enjoying yet another cake recipe! 

Ingredients:

For the cake:

1 and 1/2 cup maida flour

2 big carrots grated

1 egg

2 cups sugar (or as required)

2-3 cups oil

1 level tbsp baking bowder

1 baking soda

1 tsp vanilla essence

2 tbsp caramel/custard power (optional, for rich taste)

roasted nuts as required (optional)

1 tbsp cardamom powder

For Icing:

2 cups cream cheese(unsalted)

1 cup butter

3/4 cup sugar (too much sugar would bring in moisture and make icing less thick)

Method of Preparation:

Sieve in all the powders together.

Beat egg, sugar, carrot, oil and essence, cardamom.
Add the powder mixture to it.
Check if sugar is as desired, and add more sugar if necessary.
Add in the nuts.
Pour the mixture into baking tin greased with butter and dusted with flour.
Bake at 250 degrees for 30-45 mins or till knife inserted into the cake comes out clean.

Prepare the icing in the time the cake is baking:
Whip butted and cream cheese.
Add sugar and mix.
Chill till cake is baked and cooled to room temperature on wire rack.

With a serrated knife, cut the cake horizontally in half.
Spread cream over one half, and place the second half over it.
Spread creap on the top and sides.
Serve chilled.