My timing is not the best, since this recipe should have been published just in time for Easter so that you guys can try it out yourselves. Nevertheless, this is a treat that I had been meaning to do for quite some times but never actually got around to do it since carrot is my least favorite vegetable, thus the chance of me having a bunch of them on hands is extremely rare. However, despite the fact that it tastes weird alone, combining it with numerous other things results in a surprisingly delicious cake. Let’s start.
For the batter:
1.5 cup all purpose flour
1.5 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1.5 teaspoon cinnamon
¼ teaspoon ground ginger
1.5 cup white sugar
1 cup and 2 tablespoons melted butter
1.5 grated carrots
¼ cup chopped/crushed almonds
For the frosting:
¼ cup soften butter
½ cup cream cheese
¾ tablespoon milk
1 cup powdered sugar
½ teaspoon vanilla
- Preheat the oven to 175 degrees.
- Whisk flour, baking powder, baking soda, salt, cinnamon and ground ginger together in a bowl for ~15 seconds till well combined.
- In another bowl, whisk in the sugar and eggs. Slowly pour the melted butter in while still whisking. Switch to a spatula and stir in the grated carrots and almonds.
- Combine the wet ingredients with the dry ingredients. Carefully transfer the batter into a lightly lubricated baking dish. Bake for ~35 minutes. Let the cake cool completely while we move on to the frosting.
- Using an electric mixer, combine all the ingredients together except the powdered sugar until light and fluffy. Beat in the sugar a little bit at a time to avoid making a mess. Check for desired sweetness. Spread the frosting onto the cooled cake and leave it in the fridge for at least 3 hours.
- Serve with your favorite drinks and enjoy.
The cake should be quite dense, but still moist. This is a perfect treat for whenever you crave something sweet and simple to make. Although the waiting time is figuratively painful, it is certainly worth it!
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