Carrot cake

Few years back, if someone would have tested my baking knowledge. A cake consisted: flour, sugar, butter, eggs and a leavening agent. It was only a basic vanilla cake or a brown chocolate cake. My poor knowledge is justified because I was grown up in baking- free environment. Even, the microwave or convention-oven were not much commercialized to the consumer market. If someone had an oven that could have been only a fancy kitchen gadget.

After moving to US, I got fascinated with the carrot cake. My first thought was: someone did a spring cleaning in pantry and fridge or wanted the veggie and fruits serving in form of dessert! Whatever reason, this carrot cake is served in my son's school cafeteria. He simply adores the warm spices and rich caramelized color. And  he insisted to bake this carrot cake. I settled with this one for the first trial but he hated the pineapple pieces and raisins. He wanted a customized version without raisins and pineapple. I halved the recipe enough for a small family, skipped an egg. I would strongly suggest to try with raisins and pineapple - and modified according your likes later. This one works well Eggless too replace the egg with 1/4 cup of applesauce.

Print 

Carrot Cake Ingredients:  All-purpose flour: 1 cup  Baking soda: 1 tsp  Baking powder: 1/2 tsp  Salt: 1/2 tsp  Ground cinnamon: 1 tsp  Nutmeg: 1/2 tsp  White sugar: 3/4 cup  Vegetable oil: 1/4 cup  Applesauce: 1/4 cup+ 2 tbsp  1 egg*   Vanilla extract: 1/2 tsp  Shredded carrots: 1 cup  Chopped walnuts: 1/2 cup  Raisins: 1/2 cup (I omitted)  4 ounces or 1/4 cup  crushed pineapple, drained (I omitted) Try with raisins and pineapple this cake * 1 Egg can be replaced with 1/4 cup of applesauce for Eggless version Frosting 1 (8 ounce) package cream cheese (fat free works fine) 1/2 cup confectioners sugar Garnish: shredded carrot or chopped walnuts Instructions: Pre-heat oven to 350 degrees.  Grease and flour a square pan or one 9 inch round pan. Mix flour, baking soda, baking powder, salt, nutmeg and cinnamon. Make a well in the center and add sugar, oil, apple sauce, egg and vanilla. Mix with wooden spoon until smooth.  Stir in carrots, walnut, raisins (if used) and pineapple (if used). Pour into 9 inch pan. Bake at 350 degrees for about 30 to 35 minutes. Allow to cool in wire rack.    To make the frosting: Cream the cheese until smooth. Add the confectioners sugar and beat until creamy.