Moist Carrot Cake

 

Selamat Hari Raya or Eid Mubarak to all my Muslim friends. It's kinda chalengging celebratng festivals during pandemic but, life goes on so do the spirit of celebration lives on. Eventhough, i'm not Muslim, living in multi racial country Malaysia we join in the celebration by cooking some of special dishes for lunch and what is celebration without cake. I know carrot cake nothing to do with Hari Raya but, no harm having a piece of cake any time of the day 😃. 

Grab some carrot, keep shredding and bake a beautiful, delicious carrot cake frosted generously with cream cheese. I skipped on applesauce in the recepi as i don't have any at the moment yet, the cake turns out reallya well with perfect moist and crumbs. Use a fine grated for the shredding as it helps to lend a perfect texture for the cake.

My simple cream cheese frosting can be prepared in a jiffy yet, doesn't compromise in taste. It's rich and creamy with an addictive taste. I love the combination of crunchy walnuts,tenderness of finely grated carrots that you get on every bite and that drooling cream cheese frosting. Cut a big slice for yourself and enjoy 😋

Ingredients

2 cups all purpose flour

3 cups finely grated carrot

1 cup granulated white sugar

1 cup granulated white sugar

3/4 cup soft brown sugar

3 eggs, room temperature

3/4 cup vegetable oil

1 cup chopped toasted walnuts

1 tbsp baking powder

1 tsp baking soda

1 tbsp vanilla extract

1 tbsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg

1 tsp salt

For Cream Cheese Frosting

2 1/2 cups cream cheese, room temperature

3 cups confectioners sugar,sifted

1 tsp vanilla extract

1/3 cup butter, room temperature

Pinch of salt

Methods

Preheat oven at 175'C or 350'F. Line an 9"inch baking tray with parchment paper.

In a large bowl, sift in the flour,baking powder,baking soda,salt,ground cinnamon,ground ginger and ground nutmeg. 

In a bowl using a stand or hand mixer, beat the white sugar,brown sugar and vegetable oil for 2-3 minutes. Beat in the eggs one by one with vanilla extract and and continue beating till light and fluffy.

Add the flour mixture and mix till combined. Stir in the grated carrot and chopped walnuts. Pour the mixture into prepared baking tray and bake for 45-50 minutes or till a skewer inserted in the middle of the cake comes out clean. 

Cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Meanwhile prepare the cream cheese frosting.

For The Cream Cheese Frosting

Using a stand or hand mixer, beat the cream cheese for 1 minute. Add the butter and vanilla extract. 

Gradually add in the sifted confectioner sugar and beat till the mixture light and fluffy.

Once the cake completely cool down, frost the cake with the cream cheese frosting and decoare with toasted walnuts pieces.

Slice and enjoy.