Carrot cake

My blog is 1 month old πŸ˜‰ (only) ….so calls for celebration πŸ˜€

My mind said make some traditional sweet πŸ˜‰ but heart was being sulky :/ = Dilemna πŸ˜›

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 πŸ˜› ) 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 πŸ˜‰ but i also understood what was not being said πŸ˜‰ ‘ Pass on to me to taste’ πŸ˜€

Aaah !!! πŸ˜€

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

And i already had all the ingredients available on hand.

carrot cake

Presenting a British classic πŸ™‚

here’s what i did……..

INGREDIENTS

For the cake :

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

3/4 Β 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 Β 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.

.carrot cake

 

Happy cooking………err baking !! πŸ˜‰

Cheers !!! πŸ™‚

 

 

 

 

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About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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34 Responses to Carrot cake

  1. nimmiafzal says:

    wow!!! congratz Andy… for your blog’s 1 month completion..happy blogging!!all the very best wishes….:-)
    and the cake is so yummm…

  2. Malar says:

    Nice cake Andy!!

  3. Love it ! Love it! Love it!
    Love the carrot cake and yours look so well done and perfect in texture. Congrats Andy on completing 1 month of your blog :).

  4. Congrats Andy:) yummy cake for the SPL occasion

  5. the cake looks very yummy πŸ™‚ can you please post an egg less version of it

  6. Congrats Andy:)yummy cake for the special occassion

  7. youngval says:

    It looks beautiful πŸ™‚

  8. Congrats Andy! That’s the way to celebrate with a nice piece of cake:) yum!

  9. icookandcode says:

    Looks so yummy! Congrats on the 1 month

  10. mydearbakes says:

    Omg! What a lovely bake you have there! ^__^

  11. Congrats Andy. ….lovely bake ….yum…

  12. cafegarima says:

    Love carrot cakes and this looks so tempting!

  13. Nice Andy, I’m not much of a cook, but I’m an excellent eater of fine cooking. Perhaps I can get my wife to give this a try. Congrats. and happy blogging !

  14. Thank you for your visit and like. I will try this recipe.

  15. This is lovely Andy! I will share the recipe with my wife and daughter.

  16. I can look at it and make mouth watering.

  17. emmalmoore says:

    This looks like a nice size cake for one person. I’m going to try this. Thanks for sharing.Blessings.

  18. It’s always lovely when you have all the ingredients in the house already. I like to bake when I’m in the mood – and nothing destroys the mood more than having to go to buy some ingredients!

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