July 22, 2018

Carrot cake

Jump to Recipe Print Recipe

 

Carrot cake

Print Recipe
Prep Time 20 mins
Cook Time 35 mins
Resting time 40 mins
Total Time 55 mins
Servings 4 people

Ingredients
  

For the cake

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 180 g condensed milk
  • 3/4 cup buttermilk* (3/4 cup milk + 1tsp vinegar)
  • 1 tsp vanilla essence
  • 1/3 cup oil (any non-flavour oil)
  • 1/3 cup castor sugar
  • 1/3 cup brown sugar (substitute with 1/4 cup castor sugar and 1tsp honey)
  • 1 cup grated carrots

For the cream cheese frosting (optional)

  • 1/4 cup [55 g] cream cheese softened
  • 1/4 cup caster sugar
  • 1/3 cup whipping cream

Instructions
 

For the cake

  • Preheat the oven to 200°C.
  • In a bowl, sift together the flour, baking powder and baking soda, and keep it aside.
  •  In another large bowl, add the condensed milk, buttermilk, vanilla extract, oil and both the sugars.
  • Give this mixture a good whisk by hand, until all ingredients are thoroughly mixed together.
  • Then add in the flour mixture and whisk again for about 1 minute, or until the flour disappears. Do not overmix
  •  Fold through the grated carrots.
  • Pour this mixture into a baking tin or a cake loaf tin and tap several times to remove any air bubbles.
  • Bake at 200°C for 10 minutes and at 160°C for 30 minutes.
  • Leave it to rest for at least 10 minutes before demoulding, and leave it to cool completely at room temperature for 30 minutes before cutting it in pieces

For the cream cheese frosting (optional)

  • Using a hand mixer or a stand mixer, whip together the cream cheese and sugar for about 2-3 minutes.
  • Add in the whipping cream and whip for another 5 minutes, or until the frosting is thick and of spreadable consistency.
  • Using a spatula, roughly spread this frosting on your cake after it has cooled completely.

Notes

-*In this recipe, make buttermilk using ¾ cup whole milk, add 1 tsp vinegar to it and leave it to stand for 5 minutes before pouring it in the mixture
 

This moist and eggless carrot cake is one recipe that everybody must try!

Its effortless to make and tastes incredible.

All you need is a few bowls, a spatula and a whisk: mix the dry ingredients, mix the wet ingredients, combine the two, stir in the carrots, bake, and TA-DAA, your utterly moist carrot cake is ready!

Also, we’re adding in lots of carrots! (we can fool ourselves by believing that cakes can be healthy too!)

You can also customize this cake by adding raisins, walnuts or any other nuts!

 

32 comments

Share your thoughts

Your email address will not be published.

Recipe Rating