Carrot Cake

This week end I didn’t have the time to do any baking. With our visit to one of our friends place for his birthday and some of our friends visiting us,the weekend just flew by. I squeezed some time on Monday and tried out this recipe from this book abigail johnson dodge.The cake tasted good as promised. One difference I found was the time it took to bake the cake. The book mentioned that at 15 min the cake would be done. But while I tried it, after 15 min I found the cake was only half done. It took 25- 30 min for the cake to be done.

Carrots add more moisture and flavour to the cake. Be careful not to over bake the cake else the cake may turn out dry.You can try out this cake even without the frosting. If you would like to have a more rich and heavy cake try it with the frosting.

Carrot Cake

For the cake

All purpose flour - 1 1/3 cups

Eggs large-2

Carrot grated-1 cup

Brown sugar-3/4 cup

Veg oil- 1/2 cup

Baking powder- 1 tsp

Baking soda- 1/2 tsp

Salt-1/2 tsp

Cranberries sweetened-1/4 cup

Raisins-1/3 cup

Vanilla extract- 1 tsp

For frosting

unsalted Butter- 1 cup

Cream cheese - 1 cup

Confectioners sugar- 2 cups

To Make the cake

1. In a large bowl combine all the dry ingredients, flour,baking powder, baking soda,salt,sugar,grated carrot,raisins and cranberries together.

2. In a medium bowl whisk the eggs,oil and vanilla until well blended.

3. Pour the wet ingredients over the dry ingredients and mix until well blended.

4. Grease an 8 inch square pan and spread the batter onto it evenly.

5. Preheat the oven to 375 degrees C. Place the pan on the middle rack and bake until a tester come clean when pressed in the middle of the cake. It takes 25- 30 min.

6. Cool the cake completely.

You can enjoy the cake as it is now or try it with some frosting.

To make the frosting

1. In a large bowl combine the cream cheese and butter. Beat it until its foamy.

2. Add the confectioners sugar and beat until well blended and fluffy.

3. Use it when the cake has been cooled completely.

4. Cut the cake crosswise into 2 parts. Place one layer on a flat surface and spread the frosting evenly using a spatula. Place the second layer on top of the frosting. Spread the frosting on top and on sides evenly.

5. Cover and referigrate for atleast 2 hours before you serve.