My Culinary Trial Room

Tuesday, September 24, 2013

Classic Carrot Cake with Cream Cheese Frosting ~ from me to him!!!

It was my hubby's birthday two weeks back. Remember the Mango shortcake cake that I did sometime back. If you still remember it then you would remember that I baked it for my hubby's birthday. Okay I'll tell you the difference, that one was for his star birthday and this one was for his actual birthday. That way, I get to bake two cakes (which I loved baking) and he gets an actual birthday cake. When I baked him the mango shortcake cake, he was in the U.S. Right after I gave him the virtual birthday cake over skype, I asked him what he would like to have for his actual and it was "a pineapple cream cake" that he asked for.

After I joined him, days went really fast with all that shopping needed for the home and buying an electric whisk didn't really seem to be that important. And so the idea of a pineapple cream cake went straight to the bin. With doubt, I asked him what he would prefer for his birthday cake, again. And this time it was a classic carrot cake, thanks to the Metro bakery, he is totally obsessed withe their cupcakes. I browsed through some websites and all of them suggested that a cream cheese frosting is the classic combo for a carrot cake.

Devoid of an electric whisk, I thought of using my hands but was frightened that it would ruin the whole frosting part and so went off to purchase one at the neck of the moment. It took some time but I liked the result. The frosting was light, not super-smooth but not grainy too... The cake was a hit ~ moist, soft and paired perfectly with the slightly tangy cream cheese frosting. The huss loved it and has asked me to make some cupcakes with the same combo...

~*What U Need*~
Recipe adapted from here
For the cake:
All purpose flour - 2 cups
Baking powder - 2 tsp
Baking soda - 1 tsp
Cinnamon - 1 tsp
Salt - 1 tsp
Vegetable/Canola oil - 1 cup
Buttermilk - 1/2 cup
Vanilla extract - 1 1/2 tsp
Eggs - 4
Sugar - 1 1/2 cup
Carrots - 1 pound, peeled and grated or 1/2 kg approx

For the frosting:
Unsalted butter - 1 stick
Cream cheese - 1 8-ounce package
Vanilla extract - 1 tbsp
Confectioners' sugar - 2 cups

How I Made it:
Preheat the oven to 325°. Line two 8-inch cake pans with parchment pan and butter generously. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.

Whisk together till well combined.

In a small bowl, whisk the oil, buttermilk and vanilla.

In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened.

Stir in the carrots. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.

In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes. Spread the frosting on one cake, top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Decorate as per wish.