Carrot Cake

This month's Sweet and Simple Bakes recipe is Carrot Cake. Initially, I was skeptical to try it because I have never tried adding any vegetables in cakes so far. But, I would say, this is one of the best cakes I have ever baked. It is packed with carrot and so full of vitamins. Who would say no to such a cake when it sooo good? I skipped the cream cheese frosting. The cake tasted great by itself. We had it with a dollop of cream cheese on top. 

Ingredients (Makes 12 servings)

180g (6½ oz) self-raising flour
½ tsp bicarbonate of soda (baking soda)
Pinch of salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp mixed spice (Pumpkin pie spice)
2 eggs
150 ml (5 fl oz) vegetable or sunflower oil
200g (7 oz) soft light or dark brown sugar
300g (11 oz) grated carrots
100g (4 oz) sultanas
75g (3 oz) walnuts, chopped (optional)

Cream Cheese Icing 
75g (3 oz) cream cheese
75g (3 oz) softened butter
125g (4½ oz) icing sugar
½ tsp vanilla extract
For Decoration
Sprinkles or walnut halves - optional

Directions

Preheat the oven to 150°C/300°F/Gas mark 2. Sift all the dry ingredients into a bowl and leave aside. Beat the eggs in a large bowl, now add the oil, brown sugar, grated carrot, sultanas and chopped walnuts. Stir in all sifted dry ingredients and bring the mixture together with a wooden spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven for 1 – 1¼ hours or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.

To make The Cream Cheese Frosting: Beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and mix to combine. Using a palette knife, spread the frosting evenly over the top of the cooled cake. Add the sprinkles or walnut halves if desired. Served cut into slices.

Changes I made to the original recipe:

Instead of the self raising flour, I used All-Purpose flour and two teaspoons of baking powder. I skipped the all-spice powder and added a pinch of cardamom and dry ginger. I replaced the sultanas with golden raisins.

Verdict: We had the cake along with tea topped with a little cream cheese and it was awesome. Am planning to serve it with some icecream tomorrow!

Check out my carrot muffins!