Carrot cake
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