Classic Carrot Cake with Cream Cheese Frosting

Where does the time run away ? - It seemed just yesterday that a wobbly, vulnerable & truly adorable bundle of joy was plopped in to my unsure hands and it's already 3 years - my darling prince has grown & how ! A bumpy start to say the least, the journey has been wonderful & profoundly enriching. Sreenivas-  it's a privilege to be your amma and I am growing & becoming a better person along with you. God bless you boy 

My son loves cake and the more creamier or chocolate-y it is, the better. On a spree to keep it healthier, I baked a classy carrot cake that screams elegance, and tastes delightfully moist & wonderful. 

Voila - a cake is born that's supremely divine

The recipe has been with me for quite a long time courtesy furious jotting from a magazine at my friend's place. I played with the recipe & tweaked it by substituting part of the sugar with brown sugar and enriching it with raisins & walnuts

What's in it :-

• All Purpose Flour - 250 grams (sieved)
• Baking Powder - 1 tsp (sieved)
• Cinnamon powder - 3/4 tsp 
• Salt - 1/2 tsp
• Baking Soda - 1/4 tsp (sieved)
• Nutmeg Powder - 1/4 tsp
• Eggs - 2
• Granulated Sugar-  125 grams
• Brown Sugar - 125 grams
• Sunflower oil - 125 ml (or any vegetable oil)
• Grated Raw Carrots - roughly 375 grams
• Raisins - 60 grams - approx
• Walnuts - finely chopped- a fistful

The cake on its own is perfect though, to make it more glamorous you can dress it up with cream cheese frosting or any other drizzle your taste-buds clamour for ! Since my daughter is not a cream/icing fan, I did a very small batch of the frosting. You can however double the recipe accordingly


For Cream Cheese Frosting :-

• Cream Cheese - 125 grams
• Butter - 30 grams - softened
• Vanilla - little drizzle
• Icing Sugar - enough for a spreadable consistency

How :-

Grease & flour round cake pan/ or any other shaped tin. Mix together all ingredients in blue (flour,baking powder,cinnamon,salt,baking soda,nutmeg).

In a large bowl, whisk the eggs & gradually add both the sugar, beating until light. Tip in oil slowly while still beating/whisking it . Stir in the flour-spice mixture and tip in the carrots,raisins & walnuts. Stir until well combined.Scrape in to the prepared pan.

Bake @ 350 F/ 180 C for 40-45 minutes or till the fork inserted in to the centre comes clean and top of the cake springs back when lightly touched. Cool it on a wire rack .


For the frosting, cream together cheese, butter & vanilla and gradually add enough sugar for a smooth spreadable consistency.


Once cooled, spread the topping all around & enjoy.

It's off to Radhika's I love baking & Anzz's Valentine Special