Carrot Cake with Cream Cheese Frosting
Course: Dessert
Cuisine: Continental
Diet: Eggetarian
Description:
This Carrot Cake recipe is simple yet incredibly flavorful. The key to a perfect carrot cake lies in the use of sweet Delhi carrots, which enhance the flavor of the cake. Topped with a delicious cream cheese frosting, this cake is perfect for get-togethers and parties.
Ingredients:
Cake:
- 4 Whole Eggs (room temperature)
- 2 cups All-Purpose Flour (Maida)
- 1 cup Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon Powder (Dalchini)
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 3 cups Carrots (Gajjar), grated
- 3/4 cup Oil
Frosting:
- 1/2 cup Britannia Cream Cheese (softened)
- 1/2 cup Unsalted Butter (softened)
- 1 cup Powdered Sugar
- 2 teaspoons Vanilla Custard
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: Varies (about 8–10 slices)
Instructions:
- Preheat the oven to 180°C (350°F) and grease your cake pan with oil or butter.
- In a large mixing bowl, whisk the eggs and oil together until well combined.
- Add the all-purpose flour, baking powder, baking soda, sugar, cinnamon powder, and salt. Stir until everything is evenly mixed.
- Gently fold in the grated carrots into the batter.
- Pour the cake batter into the greased pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is done, allow it to cool completely.
- To make the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla custard until fluffy. If the frosting is too thick, add a little milk to achieve your desired consistency.
- Once the cake has cooled, spread the cream cheese frosting evenly on top.
- Optional: Decorate with walnuts or any topping of your choice.
- Serve the Carrot Cake with Cream Cheese Frosting with a hot cup of coffee or latte.
Enjoy your homemade carrot cake at your next celebration or casual gathering!
