Carrot cake is my #1 favorite cake. I can eat it for breakfast, tea time treat or after meal dessert. 😉
This carrot cake is moist and filled with flavor comes from cinnamon, freshly grated carrots and a tangy cream cheese frosting with dried coconuts. I added sour cream into cream cheese frosting and it tastes unbelievable with this cake’s deep spice flavor... YUMMY! 😋
This carrot cake is pretty easy to make! Let’s Make It! 😘
Ingredients:
- 300g Grated carrots
- 4 eggs
- 250g of plain flour
- 125g caster sugar
- 1&1/2 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp Cinnamon powder
- 1/2 tsp Salt
- 1/2 cup of corn oil
- 1 tsp Vanilla extract
Directions:
1. Preheat the oven to 180C. Butter an 8" cake pan.
2. Sift the flour, baking powder, baking soda, and cinnamon together in a bowl.
3. In a large bowl whisk together the oil, sugar, eggs, vanilla, and beat well. Then mix in the sifted flour mixture into the batter.
4. Finally, add in the grated carrots and mix until incorporated.
5. Pour the batter into the pan. Place the pan in the middle rack of the oven and bake for about 40 to 45 mins and a toothpick inserted in the center comes out clean. Cool the cake for about an hour. Then frost the whole top of the cake and garnish with toasted coconut.
Frosting:
110g Cream cheese, at room temp.( I used remaining cream cheese, you can add more if you preferred)
150g Sour cream
40g confectioners’ sugar depending how sweet you want it.
½ teaspoon vanilla extract
Directions:
1. Cream the cream cheese and sour cream together.
2. Slowly sift in the confectioners’ sugar, and continue beating until fully incorporated and smooth.
3. Then add in vanilla extract and mix well.
Happy Baking!
This carrot cake is moist and filled with flavor comes from cinnamon, freshly grated carrots and a tangy cream cheese frosting with dried coconuts. I added sour cream into cream cheese frosting and it tastes unbelievable with this cake’s deep spice flavor... YUMMY! 😋
This carrot cake is pretty easy to make! Let’s Make It! 😘
Ingredients:
- 300g Grated carrots
- 4 eggs
- 250g of plain flour
- 125g caster sugar
- 1&1/2 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp Cinnamon powder
- 1/2 tsp Salt
- 1/2 cup of corn oil
- 1 tsp Vanilla extract
Directions:
1. Preheat the oven to 180C. Butter an 8" cake pan.
2. Sift the flour, baking powder, baking soda, and cinnamon together in a bowl.
3. In a large bowl whisk together the oil, sugar, eggs, vanilla, and beat well. Then mix in the sifted flour mixture into the batter.
4. Finally, add in the grated carrots and mix until incorporated.
5. Pour the batter into the pan. Place the pan in the middle rack of the oven and bake for about 40 to 45 mins and a toothpick inserted in the center comes out clean. Cool the cake for about an hour. Then frost the whole top of the cake and garnish with toasted coconut.
Frosting:
110g Cream cheese, at room temp.( I used remaining cream cheese, you can add more if you preferred)
150g Sour cream
40g confectioners’ sugar depending how sweet you want it.
½ teaspoon vanilla extract
Directions:
1. Cream the cream cheese and sour cream together.
2. Slowly sift in the confectioners’ sugar, and continue beating until fully incorporated and smooth.
3. Then add in vanilla extract and mix well.
Happy Baking!
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