Happy Sunday, dear friends 😀
Late one night, I had a strong craving for cakes and I decided to bake a carrot cake at midnight! 🙄 Well, it was a Saturday night and my husband and kids were all staying up late anyway….and so, this was a real treat for them, a slice of carrot cake for supper!
I had some leftover cream cheese in my refrigerator and I decided to use all of it and somehow, I messed up with the measurements for making the cheese topping, and I ended up with a frosting that was a tad too watery…but…. it sure tasted great with the cake anyway. 😆
This recipe is really easy to follow and it only took me 20 minutes to prepare the cake batter from scratch all by myself and without any little assistants (hehe, my kids) helping out in the kitchen. I’m not very good with baking cakes and so, I was very happy with the results here. 😀
First, the oven is preheated to 180 degrees Celcius or 350 degrees Fahrenheit. While the oven is going, grease and flour a 8-inch or 10-inch round or square cake pan. Then, prepare the batter as follows –
Wholemeal Carrot Cake With Cream Cheese Frosting
1 1/2 cups oil
2 cups brown sugar
2 tsps cinnamon powder
4 eggs, beaten lightly
1 tsp vanilla
2 cups wholemeal flour
1 tsp salt
3 cups finely grated carrots
1 tsp baking powder
1 tsp baking soda or soda bicarbonate
Method – Mix the first five ingredients thoroughly in a large bowl. Then add in the rest of the ingredients one by one until they are all incorporated. Pour into the prepared cake pan and bake in the preheated oven for approximately 50 minutes, or when the top of the cake is golden in colour and the cake is tested for doneness when an inserted toothpick into the centre of the cake turns out dry (without any batter sticking onto it).
While the cake is baking, prepare the Cream Cheese Frosting …
Cream Cheese Frosting –
1/4 cup unsalted butter, at room temperature
230 gm or 8 oz of soft Philadelphia Cream Cheese, at room temperature
2 cups or 230 gms of icing/Confectioners’ sugar, sifted
zest of 1 lemon
1 tsp vanilla extract
Method – Beat cream cheese and butter with a hand mixer until smooth and well incorporated. Add in the icing sugar bit by bit, then the lemon zest and vanilla – make sure to mix thoroughly. Frost this onto a completely cooled cake.
Bon Appetit! 😀
Note – Because I was using wholemeal flour, the cake’s texture is a bit heavy but if you prefer a softer cake, use plain flour and for a “more moist” cake, add in 1/2 cup of well drained and crushed canned pineapple with the wet ingredients for the cake and bake a few minutes longer. You can also add 1/2 cup of chopped walnuts or raisins, too, if you like. I didn’t put any in this recipe here because my family doesn’t really like them in their cakes.