Carrot Cake Sunday.

I can be quite the determinate person.

I decided on Thursday that it was Carrot Cake day. I marked it on my calendar. I bought the ingredients. I even bought the round cake pan that the recipe asked for and I didn’t have.

I didn’t care about having to study (I have a final on Tuesday)
I didn’t care I was on a diet (Ugh, I hate diets anyway)
I didn’t care about how expensive nuts were (Really, the name stands for who named the price)

I had a little voice inside of me claiming it was THE day. Carrot Cake with Cream Cheese Frosting Day.

I just wish that voice would have warned me about not using SO MUCH cream cheese in my frosting.

01Getting artsy with my ingredients.

As I’ve explained in a previous post,  this was the first one of my Scary and Delicious series, all of them recipes I hadn’t tried before, so the margin for error was… well, there. I won’t deny it.

The recipe I used was this one, with some tiny changes.

Ingredients 

02
Brown sugar, 1 cup
Vegetable oil (I used sunflower oil), 1 cup
Eggs, 3
Self raising flour, 2 cups
Ground cinnamon, 1 teaspoon
Ground nutmeg, 1 teaspoon
Carrot, 2 cups (about 4 medium sized carrots), grated
Walnuts, finely chopped, 1/2 cup

Method

Preheat oven to moderate. Lightly grease and flour a 22 cm round cake pan. Set aside.

In a large bowl, whisk sugar and oil together until thick. For this, I used my mixer in medium speed.

03Add eggs, one at a time, whisking between each addition to combine.

04Using a wooden spoon, stir in sifted combined flour and spices.

05Add in carrot and walnuts. While you’re supposed to “fold it” inside the dough, I could barely mix it. And I know it seems like a LOT of carrot, but you’ll be fine. (By the way, you do not need to cook it first – raw carrot is what you need.)

07Yummy, delicious, necessary walnuts.

06 Finally, pour into pan. Smooth top.

And off to the oven!

08It’s supposed to bake for about 50 minutes. Once you can run a knife in the middle and it comes out dry, it’s done! Turn off the oven and leave it there for 5 minutes. Then, take it out and place it in a cooling rack for a few more minutes.

You won’t get bored, though. IT’S FROSTING TIME!

Ingredients

09Cream cheese, 250g, softened (I failed here and added in some more. Don’t.)
Butter, 50g, softened
Icing sugar, 2 cups, sifted
Lemon zest, add to taste

We can play spot the error here. See that delicious-looking frosting? Oh yeah, it tasted great. But it was oh-so-runny! Impossible to pipe.

10Good enough for the first try, I guess.

This was the final look (with some cinnamon sprinkled on top):

Carrot CakeBeing  my first time and all, it wasn’t that bad. It was praised by some of my friends, who even tried it while reluctant to the nutmeg factor.

Final Tips

1. For the frosting, mine turned out quite runny. To avoid this, add more butter and less sugar. Also, make sure you add the sugar super carefully and while using the mixer in low speed.

2. Nuts are good. We love nuts. Don’t bake the cake if you don’t have nuts. The result won’t be nearly as good.

3. Don’t be scared of adding nutmeg. It’s supposed to be a flavorful, spicy dessert. We love it more because of that.


I’ll definitely be trying this recipe again, but it won’t fit this section of the blog. For next week, the recipe has already been curated, and while I won’t spill the beans yet – I’ll just say I’ll move on to the savory side & that it will anticipate my next trip. Care to guess? Leave your comment below!

Special thanks to Georgi, my amazing sister who took the pictures, and to Maxi, my best friend and boyfriend, who made them look even more Kilo India Delta.

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6 thoughts on “Carrot Cake Sunday.

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