Carrot Cake

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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.

Ingredients:

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

3 eggs

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

Instructions:

  1. Preheat the oven to 175 degrees.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon and ground ginger together in a bowl for ~15 seconds till well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Trang Le

Trang Le

International Business student at XAMK
Trang Le

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