Moist Carrot Cake

Carrot cake is one of my favorite cake. However, it is hard to find a good and moist carrot cake that does not contain nuts (due to health reason, I cannot eat nuts). So I decided to make my own carrot cake using my colleague whom have been craving for carrot cake recently as an excuse as well. Surprisingly, the cake turns out better than expected and became a hit with my colleagues at work (yes, I used them as my tester currently)

Ingredients:

Carrot Cake

  • 200 gm brown sugar
  • 180 ml vegetable oil – I use Olive Oil
  • 60 gm plain yogurt (you can choose to use Greek Yogurt or even vanilla yogurt)
  • 3 large eggs – room temperature
  • 250 gm self-raising flour / gluten free flour
  • 2 vanilla pods (scarp the vanilla beans)
  • 1 teaspoon baking powder / double action powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 260 gm finely grated carrots
  • 3/4 cup pecan / walnuts / raisins

Cream Cheese Frosting

  • 250 cream cheese – softened to room temperature
  • 115 gm butter – softened to room temperature
  • 200 gm confectioners sugar
  • 2 vanilla pods (scrap the vanilla beans)
  • Chopped walnuts / pecans for topping / decoration

Method:

  1. Preheat oven to 180c
  2. Combine brown sugar and oil. Beat under medium speed for 5 minutes
  3. Beat in yogurt until fluffy and well combined
  4. Add in egg one at a time. Beat well after each addition
  5. Mix in vanilla. Set aside
  6. In separate bowl, combine flour, baking powder, cinnamon, salt and nutmeg
  7. Using the spatula, slowly stir in the dry ingredients into the wet ingredients prepared (point 5)
  8. Mix well until well combine and all flour pockets are gone. Avoid over-mixing it as it will dries up the cake
  9. Combine the finely grated carrots with the nuts / raisins
  10. Fold in the carrots and the nuts / raisins
  11. Pour batter into 8 inch spring form baking tin that has been lined
  12. Bake cake for 30-35 minutes until skewer comes out clean when inserted in the centre
  13. Cool cake completely before frosting
  14. Beat the cream cheese and butter on medium speed for 5 minutes until soft, creamy and well combined
  15. Add in the sugar and beat until well combined
  16. Add in the vanilla beans and beat well
  17. Spread the frosting onto the cool carrot cake
  18. Decorate with the chopped nuts

Note : Cake can be kept for up to 5 days in a well covered container in the fridge

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