Wednesday, November 26, 2014

Carrot cake

Carrot cake brings back memories from Bangalore. This cake was not my favorite untill I had it from the church that I used to go to, while in Bangalore. It was the Parish priest's birthday and his friend from Kerala had send across carrot cake for all who come to that church. How sweet right? Actually it is not just one time that he did that. Every year for this parish priest's birthday, the carrot cake arrives. Atleast, I was lucky to have it twice :).



Anyways, since then, I had been in search of a carrot cake that would taste atleast somewhat close to what I had at the church if not exactly like it. Finally I came across this recipe and I am happy how it turned out. 




I am a fan of carrots. Whether it is in its raw form or in the form of stir fry or in the form of dessert like carrot halwa or carrot cake. If you too love carrots and have a sweet tooth, I would definitely suggest you to try it. They are just great.



Ingredients

  1. 1/2 cup of unsalted butter, melted
  2. 1/2 cup of canola oil / vegetable oil
  3. 2 large eggs
  4. 3/4 cup of buttermilk
  5. 1 1/2 cup of granulated sugar
  6. 1/4 cup of light brown sugar
  7. 1 tsp of vanilla extract
  8. 1 tsp of cinnamon powder
  9. 1/4 tsp of nutmeg powder
  10. 2 cup of all purpose flour
  11. 1 1/2 tsp of baking soda
  12. 1 tsp of baking powder
  13. A pinch of salt
  14. 2 1/4 cups of grated carrot
  15. 3/4 cup of raisins
  16. 3/4 cup of diced nuts (cashew, walnut, pecan )
Method
  • Preheat the oven to 350 F.
  • Grease the baking pans and keep it aside.
  • In a mixing bowl, take the melted butter, oil, eggs, buttermilk, sugars, vanilla, cinnamon powder and nutmeg powder. Whisk it well untill everything gets combined well.
  • Add the all purpose flour, salt, baking powder and baking soda. Stir it untill everything gets evenly distributed. Do not over mix it.
  • Add the grated carrots, raisins and diced nuts to the batter and mix it untill everything gets evenly distributed.
  • Pour the batter on to the greased baking pans and bake it for about 40-50 minutes or untill the cake is golden brown in colour and a toothpick inserted comes out clean.
  • Remove it from the oven and let it rest for 10 minutes in the pan before you transfer the cake on to a wire rack.
  • If you wish to have the carrot cake with frosting, go for the cream cheese frosting once the cake cools down.
Tips
  1. As the cake would rise considerably, keep the batter just half filled in the baking pans to avoid spill over.
  2. I forgot to sprinkle all purpose flour over the raisins and nuts before I added into the batter and you can see it all in the picture. All the raisins have settled down at the bottle of the cake. So when you make it, make sure you sprinkle all purpose flour over the raisins and nut to form a coating, before you add it to the cake batter, so that they don't sink to the bottom of the pan.

Recipe courtesy : Adapted from Averie Cooks




9 comments:

  1. I love carrot cake, and umma makes a fantastic one. Would be sharing the recipe soon InShaAllah... this one looks yum as well, with all those spices...

    ReplyDelete
  2. You have beautifully written the memories about carrot cake.....so delicious and can u plz pass me some...three slices.... :)

    ReplyDelete
  3. have been wanting to try carrot cake recipe. Thanks for this recipe:)

    ReplyDelete
  4. Oh the carrot cake looks yum even with out any frosting on top.

    ReplyDelete
  5. I have never tried carrot cake. Maybe because it has carrot in it?? I love the texture of the cake in your pictures. Looks super soft. I want to give it a try. In any case, give me a heads up before the priest's next bday :)

    indugetscooking

    ReplyDelete
    Replies
    1. he he he...sure sure...if I get even a hint, I shall let u know :D

      Delete
  6. What size pan(s) did you use? It looks like a loaf pan but what size?

    ReplyDelete
    Replies
    1. I used two 8 1/2 X 4 1/2 inch pans for this recipe

      Delete

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