Carrot Cake Slices
Carrot cake, a classic favorite among many dessert lovers, is known for its moist and dense texture complemented by the subtle sweetness of grated carrots. This timeless treat is often spiced with cinnamon, nutmeg, and cloves, adding a depth of flavour that pairs perfectly with the rich cream cheese frosting.
To prepare carrots for baking carrot cake, start by grating the required amount of carrots. Once grated, place them in a clean kitchen towel or cheesecloth and squeeze tightly to extract as much moisture as possible. This step is crucial to prevent excess water from affecting the texture and consistency of the cake. By removing the excess water, you ensure that the carrot cake bakes evenly and maintains the right balance of flavours. Squeezing the water out of carrots may seem like a simple task, but it plays a significant role in the success of your carrot cake, resulting in a moist and flavourful end product.
Ingredients:
For the cake:
250g all-purpose flour
2 tsp baking powder
1 1/2 teaspoons baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 teaspoon ground nutmeg
200g granulated sugar
200g light brown sugar
240 ml vegetable oil
4 large eggs
2 tsp vanilla extract
300g grated carrots (about 2-3 large carrots)
For the cream cheese frosting:
225g cream cheese, softened
115g unsalted butter, softened
500g powdered sugar
1 tsp vanilla extract
Method:
Step 1
Preheat your oven to 175°c fan. Grease and flour two 8-inch square tin
Step 2
Grate the carrots, warp the grated carrot in using a pierce of kitchen roll, and gently squeeze out the majority of the water.
Step 3
Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to a medium bowl and set aside.
Step 4
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined and slightly fluffy.
Step 5
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Fold in the grated carrots, until evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.
Step 9
Remove from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 10
While the cakes are cooling, prepare the cream cheese frosting.
In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth and creamy. Stir in the vanilla extract.
Step 11
Once the cake has cooled completely, spread the frosting over the top of the cake and smooth over with a knife of spatula
Cut into X slices
Enjoy!