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.
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.
Brown sugar, 1 cup
Vegetable oil (I used sunflower oil), 1 cup
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
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.
Add 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.)
And off to the oven!
It’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!
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.
This was the final look (with some cinnamon sprinkled on top):
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!