My husband likes carrot. Raw, boiled, grilled, sauted, etc. So, one night I asked him about carrot cake. He was like “WHAT?! That sounds wrong.”
The next day, when he was working and I’m alone at home, I decided to make him carrot cake. Took the recipe from Joy of Baking. I love the smell of freshly baked breads or cakes, and this cake also has a great smell.
I decorated like a normal cake, because I want him to like the cake without noticing that this cake has carrots in it 😛
When he got home for work, as usual, the cake already waiting for him on the dining table. And I always like looking at his happy face when he found cakes / other sweets that I just made that day.
He was looking forward to eat the cake of course. He tasted it a bit, and I asked him how’s the taste and stuffs. And he said, “it’s nice.” And I said that cake has carrot in it. Success! 😀
Since I thought he won’t like the cake, I only made it in the smallest cake pan I have at home 18cm. Apparently, the cake didn’t last that long, disappeared very quick 😛
I have to remind my self, next time I make this, I’ll make it bigger.
- 1 1/4 cups finely grated carrots
- 1 cup flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 large eggs
- 3/4 cup caster sugar
- 1/2 cup oil
- 1/2 tsp vanilla extract
- pinch of salt
- Preheat oven to 180 C. Spray or butter you baking pan.
- In a bowl, mix all dry ingredients (except sugar). Set aside.
- In another bowl, with your electric mixer, whisk eggs and sugar together until pale and fluffy.
- Add oil slowly and vanilla extract.
- Add flour mixture gradually and beat (gently) until incorporated.
- Lastly, add the grated carrot and mix until incorporated.
- Pour the mixture into your baking pan (I used 18cm). Bake for 20 to 30 minutes or until the skewer inserted comes out clean. Take it out and let it cool down.
Cream Cheese Frosting
- 1/4 cup butter (room temperature)
- 1 cup cream cheese
- 2 cups icing sugar (sifted)
- 1 tsp vanilla extract
- zest of 1/2 lemon (optional)
- Place butter and cream cheese in a bowl and whisk with electric mixer for about 1 minute.
- Add icing sugar, vanilla and lemon zest.
I think, depending on how you fold the flour mixture into the egg + sugar batter that will decide the texture of your cake. I suggest you to do it gently, so your cake won’t lose most of the air in it. Because I personally like a moist and fluffy cake. It feels lighter and you can enjoy the taste more.