It’s been long i want to make a carrot cake. At last i found the right time with the best recipe to welcome my parents who are coming to visit me.
The secret behind a successful carrot cake is a the well balanced taste of spices in the batter and the perfect sweet taste of the cream cheese. I believe this recipe really nailed it.
I mentioned in the previous post that mom and dad are coming to visit us in Doha. Last time they were here, i welcomed them with the spectacular chocolate cake with red fruits, and it was a hit. This time should not be less at least. A moist fresh carrot cake with cream cheese frosting to say Ahla w sahla!
If you like this cute welcome bunting, click here to download a printable file. You can make it yourself using two wooden sticks (or straws) and a green thread (or whatever color you want) to attach on it the letters. I believe simplicity is the best. Welcome mom and dad, Nady and Joud are so delighted to have teta and jeddo with us!
To make this fab cake you need:
- 1 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 6 eggs
- 1 tbsp vanilla extract
- 3 1/4 cup flour
- 1 tbsp baking soda
- 1 tsp baking powder
- 1 tbsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 500g finely grated fresh carrots
Preheat oven to 180°C. Grease and flower two 9″ round baking pan.
In a bowl mix oil, granulated sugar and brown sugar until combined then add the eggs one at a time, then the vanilla and mix well.
In a separate bowl mix together the dry ingredients; flour, baking soda, baking powder, salt, cinnamon and nutmeg then add them to the liquid mixture and mix until all well combined and smooth. Finally fold in the grated carrots.
Pour the batter equally in the prepared baking dishes and bake for 25-30 minutes or until a wooden skewer comes out clean.
When they cool off, layer them with the cream cheese and frost outside the cake as you desire, i made it look like a big carrot adding orange and green food coloring to the cream cheese.
To prepare the cream cheese you need:
- 600g cream cheese
- 200g butter
- 1 tbsp vanilla extract
- 1 tsp salt
- 3 1/2 cups powdered sugar
In an electric mixer cream together cream cheese and butter until no lumps remaining. Add the vanilla and salt and combine. Lower the speed and add the powdered sugar, one cup at a time and after the last cup increase the speed to medium high and beat until combined.
Some people likes it with walnuts or raisins. You can add some between the layers if you fancy.
This cake stays up to 4 days covered in the fridge. I suggest to serve immediately and enjoy it with your favorite people. I can’t wait!
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