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Carrot Cake with Cream Cheese Frosting
- 150 grams all purpose flour
- 50 grams almonds with or without skin, ground to a powder
- 1/2 tsp ginger powder
- 3/4 teaspoon mixed spice (1/4 tsp each of clove cinnamon & nutmeg powder)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 175 grams unsalted butter at room temperature
- 175 grams soft brown light or dark-muscovado sugar * see notes
- 3 eggs at room temperature
- 100 grams carrots grated 1 loosely packed cup
- zest/grated rind of 1 orange
- 1/3 cup unsweetened orange juice
For the frosting
- 1 tablespoon unsalted butter at room temperature
- 280 grams cream cheese
- 150 grams confectioners' icing/powdered sugar
- 1/2 cup or more crushed walnuts
- Grease a 9" round pan with butter and dust some flour. You can also line it with baking parchment if you wish. Keep it aside. Preheat oven to 170 degrees.
- Sift the flour with the almond powder, ginger, clove, cinnamon & nutmeg powders, baking powder, baking soda and salt together into a bowl. Repeat one more time to make the cake fluffier. Keep aside.
- Beat the butter & sugar until light & fluffy. Add in the egg one at a time and beat until the mixture looks creamy
- Blend in the orange zest, juice and the grated carrots.
- Now add the flour mixture in parts & gently fold until all the flour has been incorporated.
- Pour the mixture into the prepared pan and level up the surface. Tap twice to remove any excess air bubbles.
- Bake in the preheated oven for 35-40 minutes or till the skewer inserted comes out clean.
- Remove & cool on a wire rack for 15 minutes. Then turn out the cake on a wire rack and cool completely.
- When the cake has cooled, slice it horizontally into two halves. Keep aside.
- Prepare the frosting by mixing the butter, icing sugar and cream cheese together until blended. Then beat using a whisk till the mixture is smooth & fluffy and no lumps remain.
- Dab the centre of a cake stand/serving tray with a little frosting to keep the cake in place.
- Place one layer on top of it and cover the surface with 1/3 of the frosting. Place the second layer of the cake over it and cover the top and sides with the rest of the frosting. Level up the surface.
- Decorate the entire surface with the crushed walnuts. Serve immediately. The cake tastes good even when served slightly chilled, for about 30-45 minutes.
If you prefer a sweeter cake you can add 25 grams of white sugar to the brown sugar and beat it along with the butter.
The butter & eggs should always be at room temperature otherwise the batter resembles curd like consistency. The flour should be sifted with baking powder from a height as this also ensures that the cake turns out fluffy.
The nutritional values are only indicative.
The picture of when I first baked this cake in a microwave with convection 10 years ago!
Second attempt – when I made the cake using white sugar