Carrot cake

My blog is 1 month old 😉 (only) ….so calls for celebration 😀

My mind said make some traditional sweet 😉 but heart was being sulky = Dilemna 😛

So i wanted to stick to ‘traditional’ but may be not Bengali or Indian.

My neighbor accidently had bought too much of carrots (what a nice accident 😛 ) and passed on a few to me saying ‘ you keep making something or the other, try something with these’ . Now that was pleasing to my ear 😉 but i also understood what was not being said 😉 ‘ Pass on to me to taste’ 😀

Aaah !!! 😀

Keep that in mind, i thought will make the British classic carrot cake 😀 truth is there still lingers a lot of British in us, so why not ? 😉

And i already had all the ingredients available on hand.

Presenting a British classic 🙂

here’s what i did……..

INGREDIENTS

For the cake :

1 1/2 cup – shredded/grated carrot + 1 tbsp for garnishing

3/4  cup – sugar

3 nos – eggs

1 tsp – vanilla essence

3/4 cup – vegetable oil

1/2 tsp – salt

1/2 tsp – baking soda

1 cup – all purpose flour

1 1/4 tsp – cinnamon powder (optional)

For the topping :

2 tbsp – cream cheese (at room temperature)

1 tsp – vanilla essence

1 1/2 tsp – milk

4 -5 tbsp – powdered sugar

METHOD

Pre -heat oven to 180 degrees. Grease a 6 -7 ” cake tin of whatever shape you like.

In a bowl, beat the sugar, egg and oil till sugar dissolves. Sieve together the flour, cinnamon powder, salt and baking soda. Fold it into the egg mixture gently. Fold in  the shredded carrots.

Pour the batter into the prepared tin and bake for 35 – 40 minutes or till an inserted toothpick comes clean.

Cool the cake on the rack for at least an hour before it is to be frosted.

In a bowl beat cream cheese, vanilla, powdered sugar and milk till peaks form. Frost the cake and garnish with the remaining shredded carrot.

One may serve it fresh or chilled, as preferred. Can be stored in the refrigerator for a week.

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Happy cooking………err baking !! 😉

Cheers !!! 🙂

 

 

 

 

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